Lemon poppy seed muffin recipe

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I love all things lemon-flavored? Then wrinkle buttercup! Take a look at this beautiful Lemon Bundt Cake, a lemon bar recipe to beat all lemon bars, and a lemon yogurt cake that will make you pass out with pleasure. There is no sour one in the batch.

Of all the poppy seed recipes, this is my favorite. Not too sweet, super moist, and sprinkled with enough crunch to make things interesting. And the enamel! Tart and perfect. There is simply no reason to buy a mix, ever again.

Are poppy seeds bad for you?

No way. In fact, they are rich in magnesium, calcium, and fiber. So unless you or yours have to be tested regularly, you can and should make these sweet little poppy-lemon seed muffins.

Can you make poppy seed muffins without yogurt?

This lemon poppy seed muffin recipe is really healthy and gets plenty of moisture from the yogurt. But what if you don't have yogurt? Is there anything else you can use?

  • Greek yogurt: Decreased with water, Greek yogurt instead of regular yogurt works well, if you substitute cup for cup.
  • Buttermilk: If you can't find it at the store, you can make your own buttermilk with milk and an acid, like lemon juice or white vinegar. That is how:
    1. Pour 1 cup of whole milk into a glass container.
    2. Add 1-2 tablespoons of lemon juice or white vinegar to the milk. Stir to combine.
  • Sour cream: Cup by cup, sour cream can work in this recipe.
  • Cottage cheese: To keep the lemon poppy seed muffins healthy, mix the cottage cheese until smooth, then hold it for the yogurt. In a pinch this will work. Let me know in the comments below if you try.

How to turn this recipe into a lemon poppy seed bun:

Bake this recipe in a 9-inch-by-5-inch bread pan at 350 degrees for 55-60 minutes, until a toothpick inserted into the center of the bread comes out clean. Glaze if desired.

How to make a poppy seed cake in a bundt pan:

You can also turn this cupcake recipe into a sponge cake. I love the dynamic edges of a cake pan, and if you have your own pan you can bake at 350 degrees for 55-60 minutes, until a toothpick inserted into the center of the pan comes out clean. Glaze if desired. ()

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What is the difference between a bun and a cupcake?

While a muffin can be tasty or sweet, a cupcake is more like a mini cake. These lemon poppy seed muffins have a thin layer of lemon frosting on them, so technically … well, they walk the line between cupcake and muffin.

In other words, call them what you want. Just don't call them late for dinner.

How to make the lemon glaze:

Super easy: you will memorize this recipe to sprinkle on your cupcakes, cupcakes and more favorites. (And yes, you can use store-bought lemon juice if you need a shortcut.)

  1. Mix equal parts of lemon juice and sugar in a saucepan.
  2. Cook over medium-low heat, until the sugar has dissolved and the glaze is thick and syrupy, about three minutes.
  3. Brush the frosting over slightly cooled muffins.

Gluten Free Lemon Poppy Seed Muffins:

Swap out your favorite gluten-free flour, such as the mix of white rice and King Arthur Flour starch-free brown rice flour, tapioca starch, combined with potato starch. Measured cup by cup, for easy, gluten-free cooking.

A vintage recipe with a modern twist, the Lemon Poppy Seed Muffins are made from scratch and topped with a lemon and sugar frosting that will make your lips wrinkle with delight.

For the cupcakes:

  • 3 cups all-purpose flour
  • 1 cup of sugar
  • 3 tablespoons of poppy seeds
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups plain yogurt
  • 2 large eggs
  • 1 tablespoon grated lemon zest
  • 8 tablespoons butter, melted and cooled, without salt

For the frosting:

  • 1/4 cup of sugar
  • 1/4 cup fresh lemon juice (2-3 lemons)

To make the muffins:

  • Set the oven rack to the middle position and heat the oven to 375 degrees. Cover 2 12-cup muffin pans with paper liners and coat with nonstick spray.
  • In a large bowl, mix together flour, 1 cup sugar, poppy seeds, baking powder, baking soda, and salt.
  • In a second bowl, mix together the yogurt, eggs, and lemon zest. Fold the yogurt mixture into the flour mixture with a rubber spatula until combined. Carefully add the melted butter.
  • Using a 1/3 cup oiled dry measuring cup, divide the dough evenly between the prepared muffin cups. Bake until the tops are golden brown and a toothpick inserted into the center of a bun comes out clean with a few crumbs, 25 to 30 minutes. Turn the muffin pan in half.
  • Let the muffins cool in the muffin pan for 5 minutes, then leave them on a wire rack and brush with enamel (follow instructions).

To make the enamel:

  • Meanwhile, in a small saucepan over medium heat, combine sugar and lemon juice. Cook until thick and syrupy, about 3 minutes. Brush the warm syrup onto slightly cooled muffins. Chill 10 minutes before serving.


Calories :: 163kcal


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