Best 20 Lemon Poppy Seed Muffins Recipes

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Lemon Poppy Seed Muffins: A Delightful Treat to Brighten Your Day

Indulge in the irresistible charm of Lemon Poppy Seed Muffins, a delightful symphony of flavors and textures that will awaken your senses and bring a smile to your face. These muffins are not just a breakfast staple; they are an experience to savor. With a tender, moist crumb, bursting with the vibrant zest of lemon and the playful crunch of poppy seeds, these muffins offer a perfect balance of sweetness and tang. Each bite reveals a symphony of flavors, leaving you craving more. Whether you enjoy them warm from the oven or savor them as a grab-and-go snack, Lemon Poppy Seed Muffins are sure to become a beloved addition to your baking repertoire.

This recipe provides two variations to cater to your dietary preferences. The classic Lemon Poppy Seed Muffins are a timeless treat, featuring a moist, flavorful crumb and the perfect hint of lemon and poppy seeds. For those seeking a gluten-free option, there's a dedicated recipe that delivers the same delightful taste and texture, ensuring everyone can enjoy this culinary gem.

So, prepare to embark on a delightful baking journey as we unveil the secrets to creating these irresistible Lemon Poppy Seed Muffins. Gather your ingredients, preheat your oven, and let's begin the magic!

Let's cook with our recipes!

LEMON POPPY-SEED MUFFINS



Lemon Poppy-Seed Muffins image

Poppy seeds lend a pleasant crunch to these aromatic, lemony muffins.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h55m

Yield Makes 12

Number Of Ingredients 10

2 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1 cup sugar, plus more for sprinkling (optional)
2 large eggs, room temperature
1 1/2 teaspoons lemon zest plus 1/4 cup lemon juice
1/4 cup whole milk, room temperature
1 stick unsalted butter, melted and cooled
3 tablespoons poppy seeds, plus more for sprinkling (optional)

Steps:

  • Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined. Stir poppy seeds into batter.
  • Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar and poppy seeds, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

QUICK LEMON POPPY SEED MUFFINS



Quick Lemon Poppy Seed Muffins image

Lemony lemon poppy seed muffins with a sweet glaze.

Provided by horsephoto

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Poppy Seed Muffin Recipes

Time 45m

Yield 10

Number Of Ingredients 13

⅔ cup white sugar
½ cup vegetable oil
2 eggs
2 lemons, zested
1 ⅓ cups all-purpose flour
2 tablespoons poppy seeds
1 teaspoon baking powder
¼ teaspoon salt
½ cup buttermilk
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
⅔ cup confectioners' sugar
2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 10 muffin cups or line with paper muffin liners.
  • Beat sugar and oil together in a bowl with an electric mixer. Add eggs and lemon zest; beat until smooth.
  • Stir flour, poppy seeds, baking powder, and salt together in bowl; gradually beat into the sugar mixture alternately with buttermilk and 2 tablespoons lemon juice until you achieve a smooth batter. Stir vanilla extract into the batter; pour into prepared muffin tins.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes. Cool muffins in pans for a few minutes before moving to a wire rack to cool completely.
  • Stir confectioners' sugar and 2 tablespoons lemon juice together in a bowl; drizzle over tops of cooled muffins.

Nutrition Facts : Calories 270.9 calories, Carbohydrate 36.2 g, Cholesterol 33.2 mg, Fat 12.8 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 2.2 g, Sodium 133 mg, Sugar 22.7 g

LEMON POPPY SEED MUFFINS



Lemon Poppy Seed Muffins image

Provided by Food Network Kitchen

Time 45m

Yield 12 muffins

Number Of Ingredients 9

2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter, at room temperature, plus more for greasing the pan
1 teaspoon finely grated lemon zest
2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired
2 large eggs, at room temperature
4 teaspoons poppy seeds
1/2 cup milk

Steps:

  • Preheat the oven to 375 degrees F. Lightly brush a 12-cup muffin tin with butter and set aside. Sift the flour, baking powder, and salt into a medium bowl and set aside.
  • In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer. Stir in the poppy seeds.
  • Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Take care not to overmix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.

LEMON POPPY SEED MUFFINS



Lemon Poppy Seed Muffins image

Pudding makes these muffins moist and delicious, with just the right amount of lemon.

Provided by STAMFAM

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Poppy Seed Muffin Recipes

Time 30m

Yield 36

Number Of Ingredients 6

1 (18.25 ounce) package yellow cake mix
4 eggs
1 cup hot water
½ cup vegetable oil
1 (3 ounce) package instant lemon pudding mix
¼ cup poppy seeds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.
  • Beat cake mix, eggs, hot water, vegetable oil, pudding mix, and poppy seeds together in a large bowl with an electric mixer on low until blended, about 4 minutes; pour into lined muffin cups to about 1/3 full.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.

Nutrition Facts : Calories 111.1 calories, Carbohydrate 14.1 g, Cholesterol 18.5 mg, Fat 5.6 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 137.9 mg, Sugar 6.4 g

LEMON YOGURT-POPPY SEED MUFFINS



Lemon Yogurt-Poppy Seed Muffins image

These flavor-packed muffins are a treat at breakfast, lunch or supper! They're also great for snacking.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 13

1/3 cup milk
1/4 cup vegetable oil
1 container (6 oz) Yoplait® Original yogurt lemon burst
1 egg
1 3/4 cups Gold Medal™ all-purpose flour
1/4 cup granulated sugar
2 tablespoons poppy seed
1 tablespoon grated lemon peel
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup powdered sugar
2 to 3 teaspoons lemon juice

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 regular-size muffins cups, or line with paper baking cups. In large bowl, beat milk, oil, yogurt and egg. Stir in remaining muffin ingredients until flour is moistened. Divide batter evenly among muffin cups.
  • Bake 16 to 18 minutes or until golden brown. Immediately remove from pan. In small bowl, mix powdered sugar and lemon juice until smooth and thin enough to drizzle. Drizzle over warm muffins.

Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 270 mg, Sugar 12 g, TransFat 0 g

BABS' LEMON POPPY SEED MUFFINS



Babs' Lemon Poppy Seed Muffins image

These muffins are always gobbled up at the B & B where I work. Customers always ask for the recipe.

Provided by Barbara

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Poppy Seed Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 12

1 ½ cups all-purpose flour
2 teaspoons poppy seeds
½ teaspoon baking powder
½ teaspoon baking soda
⅔ cup sugar
⅓ cup butter, melted
1 egg, lightly beaten
1 egg yolk, beaten
⅔ cup sour cream
¾ teaspoon vanilla extract
½ teaspoon lemon peel
¼ teaspoon lemon extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  • Stir flour, poppy seeds, baking powder, and baking soda together in a bowl.
  • Cream the sugar and butter together in a large bowl. Add the whole egg, then the egg yolk, allowing each to blend into the butter mixture before adding the next.
  • Stir sour cream, vanilla, lemon peel, and lemon extract into the sugar mixture until well combined. Add flour mixture to sour cream mixture and stir until just moistened. Spoon batter into prepared muffin cups, filling each cup about 3/4 full.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Cool for 5 minutes before removing to wire racks.

Nutrition Facts : Calories 185.7 calories, Carbohydrate 23.9 g, Cholesterol 49.9 mg, Fat 8.9 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 5.2 g, Sodium 122.1 mg, Sugar 11.3 g

LEMON POPPY SEED MUFFINS II



Lemon Poppy Seed Muffins II image

Melt in your mouth lemony-goodness! These muffins are LEMONY, but delicious! If you prefer, use less lemon juice for the glaze and substitute equal amount of milk for glaze. Or, simply forgo the glaze but this really adds to the overall taste. Also, you may use 24 mini-muffin tins, bake only 10-12 minutes.

Provided by Karen Gibson

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Poppy Seed Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 14

⅓ cup milk
¼ cup vegetable oil
⅔ cup nonfat lemon yogurt
1 egg
1 ¾ cups all-purpose flour
¼ cup white sugar
2 tablespoons poppy seeds
1 tablespoon lemon zest
¼ teaspoon lemon extract
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup confectioners' sugar
2 ½ teaspoons lemon juice

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Grease the bottoms only of 12 muffin cups.
  • Beat the milk, oil, lemon yogurt and egg together. Stir in the flour, white sugar, poppy seeds, lemon zest, lemon oil, baking powder, baking soda and salt. Mix until just combined. Divide batter evenly between muffin cups.
  • Bake at 400 degrees F (205 degrees C). For 16 to 18 minutes or until golden brown. Drizzle with glaze immediately and let cool on rocks.
  • To Make Glaze: Stir the confectioners' sugar with the lemon juice and mix until smooth and of drizzling consistency. Add drops of milk if thinning is necessary.

Nutrition Facts : Calories 172.9 calories, Carbohydrate 26.6 g, Cholesterol 16.3 mg, Fat 6 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 0.9 g, Sodium 269.6 mg, Sugar 12.1 g

LEMON BLUEBERRY POPPY SEED MUFFINS



Lemon Blueberry Poppy Seed Muffins image

These muffins are everything a lemon-blueberry-poppy-seed muffin should be. They have a little bite to them, but are still light and fluffy. This recipe is easily halved to make six muffins-- which I prefer, as muffins are best fresh and I can't get through a full batch of twelve by myself. I like a lot of poppy seeds in my muffins. If you don't, I would recommend cutting the amount down to 1 tablespoon. If you like a sweeter muffin, it's okay to up the sugar by 1/3 cup. If you're trying to go the other direction and get them less sweet, I would proceed cautiously, as I have already cut back from the amount of sugar the base recipe used. However, if you do reduce the sugar further, please post your results in the comments! You don't have to use Greek yogurt-- regular or low-fat yogurt will work, or even sour cream if you want to be a little more decadent.

Provided by sistersalvation

Categories     Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
2 tablespoons poppy seeds
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter
2/3 cup granulated sugar
2 large eggs
1 lemon, zest of
1 cup plain Greek yogurt (sour cream, regular, or low-fat yogurt are also acceptable)
2 teaspoons pure vanilla extract
1 1/2 cups frozen blueberries

Steps:

  • Preheat the oven to 400 degrees. Prepare a 12-muffin tin with liners, or by greasing.
  • In a large bowl, mix together the flour, poppy seeds, salt, and baking soda.
  • In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the lemon zest, yogurt, and vanilla.
  • Make a well in the center of the dry ingredients. Add the wet ingredients, and mix lightly. It's okay if it's not fully mixed together yet.
  • Add the blueberries. Stir until everything is combined, taking care not to over-mix.
  • Bake for 18-20 minutes, or until a toothpick comes out clean.
  • Carefully remove muffins from the pan and allow to cool on a wire rack.

LEMON OATMEAL POPPY SEED MUFFINS



Lemon Oatmeal Poppy Seed Muffins image

These breakfast muffins are perfect with your morning cuppa. The oatmeal makes them tender, but with a unique, nubby texture. A delicious way to eat your grains.

Provided by Roxygirl in Colorado

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 14

1 1/2 cups all-purpose flour
1 cup oats
2/3 cup sugar
4 teaspoons poppy seeds
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup milk
1/4 cup oil
1 eggs or 2 egg whites
1 tablespoon lemon juice (I usually omit the lemon juice or peel since my son doesn't like lemon. Instead, I add 1 teaspoon of)
2 teaspoons grated lemon rind
1 tablespoon sugar
1 tablespoon butter
1/4 cup oats

Steps:

  • Heat oven to 400 degrees .
  • Line 12 muffin cups with baking cups or lightly grease bottoms only.
  • Mix streusel and set aside(I pulse the topping in a mini food processor. I like how the topping comes out this way).
  • Muffin: Combine dry ingredients and mix well. Add liquids and mix just until dry ingredients are moist.
  • Fill muffin cups.
  • Sprinkle streusel over muffins and pat gently.
  • Bake 18-20 minutes.
  • Note: I made 10 muffins since I fill the pan to the top!

KETO LOW-CARB LEMON POPPY SEED MUFFINS



Keto Low-Carb Lemon Poppy Seed Muffins image

These are high in fat but you could probably substitute water for cream if you wanted to cut the calories down a little.

Provided by Nicki Morganti

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Poppy Seed Muffin Recipes

Time 30m

Yield 8

Number Of Ingredients 13

⅓ cup low-calorie natural sweetener (such as Swerve®)
¼ cup almond flour
¼ cup coconut flour
1 tablespoon poppy seeds
1 lemon, zested
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon xanthan gum
3 eggs
3 tablespoons butter
2 tablespoons sour cream
½ teaspoon vanilla extract
2 tablespoons heavy whipping cream, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper muffin liners.
  • Mix sweetener, almond flour, coconut flour, poppy seeds, lemon zest, baking powder, salt, and xanthan gum together in a bowl.
  • Beat eggs in a bowl with an electric mixer on high speed until fluffy, about 2 minutes. Beat in butter, sour cream, and vanilla extract. Add sweetener mixture. Stir in cream slowly until batter is thick and smooth. Pour into prepared muffin tin.
  • Bake in the preheated oven until tops are golden, 15 to 20 minutes.

Nutrition Facts : Calories 115.8 calories, Carbohydrate 10 g, Cholesterol 87.9 mg, Fat 10.7 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 4.8 g, Sodium 240 mg, Sugar 0.5 g

VEGAN LEMON-POPPY SEED MUFFINS



Vegan Lemon-Poppy Seed Muffins image

The optional addition of a ripe banana makes these muffins very moist and sweet. With or without the banana these muffins are delicious. Plus they're vegan!

Provided by Yoly

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Poppy Seed Muffin Recipes

Time 1h

Yield 9

Number Of Ingredients 14

½ cup white sugar
¼ cup fresh squeezed lemon juice
2 ½ tablespoons vegetable oil
1 tablespoon lemon zest
2 teaspoons lemon extract
½ cup coconut milk beverage (such as Silk®)
1 cup flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
⅓ cup mashed banana
2 tablespoons poppy seeds
½ cup confectioners' sugar
1 tablespoon fresh squeezed lemon juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 9 muffin cups or line cups with paper liners.
  • Whisk sugar, lemon juice, oil, lemon zest, and lemon extract together in a bowl until evenly blended. Add coconut milk and stir until well combined. Sift flour, baking powder, baking soda, and salt together in a separate bowl. Stir into sugar mixture. Fold in mashed banana and poppy seeds.
  • Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, at least 25 minutes.
  • Mix confectioners' sugar and 1 tablespoon lemon juice together in a bowl. Brush glaze on top of the cooled muffins.

Nutrition Facts : Calories 178.4 calories, Carbohydrate 31.7 g, Fat 5.1 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 1 g, Sodium 218.7 mg, Sugar 19.1 g

ZUCCHINI-LEMON-POPPY SEED MUFFINS



Zucchini-Lemon-Poppy Seed Muffins image

Our family's favorite muffins! Great for school lunches. Just don't tell my picky eaters that these contain a green vegetable!

Provided by Teresa Ejinaka

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 35m

Yield 18

Number Of Ingredients 14

1 ½ cups brown sugar
2 eggs
½ cup vegetable oil
½ cup applesauce
2 lemons, zested
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 cup all-purpose flour
1 cup whole wheat flour
1 ¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
3 cups peeled and grated zucchini
3 tablespoons poppy seeds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
  • Combine brown sugar and eggs in a large bowl. Beat on medium-high speed for 1 to 2 minutes. Beat in oil, applesauce, lemon zest, vanilla extract, and lemon extract until incorporated.
  • Combine all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a separate bowl. Blend into the brown sugar mixture. Stir in zucchini and poppy seeds.
  • Pour batter into the lined muffin cups. Fill any empty muffin cups with water.
  • Bake in the preheated oven until a toothpick inserted into the center come out clean, 17 to 18 minutes.

Nutrition Facts : Calories 194.6 calories, Carbohydrate 30.2 g, Cholesterol 20.7 mg, Fat 7.5 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 1.2 g, Sodium 149.4 mg, Sugar 19.2 g

BANANA LEMON POPPY SEED MUFFINS



Banana Lemon Poppy Seed Muffins image

Moist, easy, delicious muffins... What could be better? If you love the lemony flavor, add a tsp. or more of freshly grated lemon zest to the liquid ingredients. This makes 2 dozen regular sized muffins or 4 dozen mini muffins - I usually make 1 dozen of the larger and 2 dozen of the smaller.

Provided by Knitting Granny

Categories     Quick Breads

Time 34m

Yield 24 muffins

Number Of Ingredients 14

1/2 cup powdered sugar
lemon juice
1 cup whole wheat flour
1 cup unbleached flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt (or 1/2 tsp. table salt)
2 ripe bananas
2 eggs
1 cup sugar
7/8 cup buttermilk
1/8 cup lemon juice
1/4 cup canola oil
2 tablespoons poppy seeds

Steps:

  • Preheat oven to 350 degrees.
  • In a small bowl, mix together the powdered sugar and just enough lemon juice to make it slightly runny. Set this glaze aside.
  • In a medium bowl whisk together the flour, baking powder, baking soda and salt.
  • In a large bowl mash bananas.
  • Add eggs, sugar, buttermilk, lemon juice, canola oil, and poppy seeds.
  • Mix liquid ingredients.
  • Add dry ingredients and mix just until moistened. Lumps are OK.
  • Spray muffin tins by with spray-release and fill each tin a little more than half-way full.
  • Bake regular sized muffins for about 24 minutes and mini muffins for about 15 minutes (edges will be light brown and tops will be light golden. Muffins will spring back when lightly touched.).
  • Turn out muffins onto cooling rack and brush with glaze while still hot. (I put paper towels under the cooling rack - makes clean-up easier.).

LEMON YOGURT-POPPY SEED MUFFINS (LIGHTER RECIPE)



Lemon Yogurt-Poppy Seed Muffins (lighter recipe) image

For warm, fresh-from-the-oven muffins on busy mornings, mix the wet and dry ingredients separately the night before. In the morning, you just need to combine the wet and dry ingredients, bake, glaze and enjoy!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 14

1/3 cup fat-free (skim) milk
1/4 cup unsweetened applesauce
2 tablespoons vegetable oil
1 container (6 oz) Yoplait® Original yogurt lemon burst
1/4 cup fat-free egg product or 1 egg
1 3/4 cups Gold Medal™ all-purpose flour
1/4 cup granulated sugar
2 tablespoons poppy seed
1 tablespoon grated lemon peel
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup powdered sugar
2 to 3 teaspoons lemon juice

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or line with paper baking cups. In large bowl, beat milk, applesauce, oil, yogurt and egg product until well blended. Stir in remaining muffin ingredients just until flour is moistened. Divide batter evenly among muffin cups.
  • Bake 16 to 18 minutes or until golden brown. Immediately remove from pan. In small bowl, mix glaze ingredients until smooth and desired drizzling consistency. Drizzle over warm muffins.

Nutrition Facts : Calories 150, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 1/2 g, ServingSize 1 Muffin, Sodium 270 mg, Sugar 12 g, TransFat 0 g

LOW-FAT LEMON POPPY SEED MUFFINS



Low-Fat Lemon Poppy Seed Muffins image

I enjoy trying new muffin recipes, so was I glad when I stumbled upon this one. The applesauce makes these lemon muffins so moist and delicious.

Provided by Taste of Home

Time 45m

Yield 1 to 1-1/2 dozen.

Number Of Ingredients 8

2-1/4 cups all-purpose flour
1-1/2 cups sugar
1/4 cup poppy seeds
1 tablespoon baking powder
3 large eggs, lightly beaten
1-1/4 cups fat-free milk
3/4 cup applesauce
2 teaspoons lemon extract

Steps:

  • In a large bowl, combine flour, sugar, poppy seeds and baking powder. Combine eggs, milk, applesauce and lemon extract; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups about three-fourths full. Bake at 350° for 30-35 minutes or until muffins test done.

Nutrition Facts :

PINT-SIZE LEMON-POPPY SEED MUFFINS



Pint-Size Lemon-Poppy Seed Muffins image

Provided by Maria Helm Sinskey

Categories     Mixer     Egg     Brunch     Bake     Easter     Low Fat     Kid-Friendly     Low Cal     Mother's Day     Lemon     Shower     Healthy     Poppy     Buttermilk     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 36 mini muffins

Number Of Ingredients 11

2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon coarse kosher salt
1/4 teaspoon baking soda
1 cup buttermilk
2 tablespoons fresh lemon juice
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon (packed) finely grated lemon peel
2 large eggs
1/4 cup poppy seeds

Steps:

  • Position rack in center of oven and preheat to 350°F. Butter and flour three mini muffin pans or line with paper liners. Whisk flour, baking powder, 1/2 teaspoon coarse salt, and baking soda in medium bowl. Whisk buttermilk and lemon juice in small bowl to blend. Using electric mixer, beat sugar, butter, and lemon peel in large bowl to blend. Add eggs 1 at a time, beating well after each addition until mixture is light and fluffy, occasionally scraping down sides of bowl. Beat in dry ingredients in 3 additions alternately with buttermilk mixture in 2 additions. Mix just until blended. Mix in poppy seeds. Spoon batter into prepared muffin cups by generous tablespoonfuls.
  • Bake muffins until tester inserted into center comes out clean, 22 to 24 minutes. Cool in pans 5 minutes. Remove muffins from pans and cool on rack.

LEMON POPPY SEED MUFFINS



Lemon Poppy Seed Muffins image

Bursting with poppy seeds, these luscious muffins from Donna Gonda of North Canton, Ohio are filled and drizzled with lots of lemony flavor. They're great with coffee or tea and couldn't be much easier to whip up. TIP: For a special after-school treat, Donna bakes them in mini muffin pans and serves with hot chocolate.

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 9

2 cups biscuit/baking mix
1 package (3.4 ounces) instant lemon pudding mix
1/4 cup poppy seeds
1/4 teaspoon grated lemon zest
2 large eggs, lightly beaten
1 cup whole milk
1/4 cup canola oil
3/4 cup confectioners' sugar
1 tablespoon lemon juice

Steps:

  • In a large bowl, combine the baking mix, dry pudding mix, poppy seeds and lemon zest. In another bowl, whisk the eggs, milk and oil; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a small bowl, combine confectioners' sugar and lemon juice; drizzle over warm muffins. Serve warm.

Nutrition Facts : Calories 220 calories, Fat 10g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 369mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.

LEMON-POPPY SEED MUFFINS



Lemon-Poppy Seed Muffins image

This is a classic muffin, and one of my favorites. I love the crunchy little poppy seeds with the bright citrus flavor--a perfect wake-you-up breakfast muffin.

Provided by Waylynn Lucas

Categories     main-dish

Time 30m

Yield 8 muffins

Number Of Ingredients 13

1 cup all-purpose flour
1/2 cup sugar, plus more for sprinkling
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
2 teaspoons poppy seeds
Zest of 1 lemon
1 teaspoon orange zest
1 large egg, beaten
1/4 cup whole milk
1 teaspoon vanilla extract
1/4 cup vegetable oil or canola oil
Juice of 1 lemon

Steps:

  • Preheat the oven to 375 degrees F. Grease eight wells of a muffin tin or line them with paper liners.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds until combined. Add the lemon zest and orange zest and whisk to combine.
  • In a small bowl, combine the egg, milk, vanilla, and oil. Stir to combine. Add the lemon juice and stir. Add the egg mixture to the flour mixture, stirring to combine.
  • Fill the prepared wells of the muffin tin three-quarters full with the batter. Sprinkle the tops with sugar. Bake for 15 to 20 minutes, rotating the pan after 8 minutes, until the muffins are golden brown on top and spring back when lightly touched in the center.

LEMON YOGURT-POPPY SEED MUFFINS



Lemon Yogurt-Poppy Seed Muffins image

These flavor-packed muffins are a treat at breakfast, lunch or supper! They're also great for snacking.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 13

1/3 cup milk
1/4 cup vegetable oil
1 container (6 oz) Yoplait® Original yogurt lemon burst
1 egg
1 3/4 cups Gold Medal™ all-purpose flour
1/4 cup granulated sugar
2 tablespoons poppy seed
1 tablespoon grated lemon peel
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup powdered sugar
2 to 3 teaspoons lemon juice

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 regular-size muffins cups, or line with paper baking cups. In large bowl, beat milk, oil, yogurt and egg. Stir in remaining muffin ingredients until flour is moistened. Divide batter evenly among muffin cups.
  • Bake 16 to 18 minutes or until golden brown. Immediately remove from pan. In small bowl, mix powdered sugar and lemon juice until smooth and thin enough to drizzle. Drizzle over warm muffins.

Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 270 mg, Sugar 12 g, TransFat 0 g

LEMON POPPY SEED MUFFINS I



Lemon Poppy Seed Muffins I image

Very moist and so delicious.

Provided by Karen Gibson

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Poppy Seed Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
¾ cup white sugar
¼ cup poppy seeds
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 eggs
1 cup lemon flavored yogurt
¼ cup vegetable oil
1 tablespoon grated lemon zest
⅓ cup lemon juice
3 tablespoons white sugar

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Lightly grease a muffin tin.
  • Combine the flour, 3/4 cup white sugar, poppy seeds, baking powder, baking soda and salt.
  • In a separate bowl mix the eggs, yogurt, vegetable oil and lemon zest. Blend well and pour over the flour mixture. Mix until just combined. Do no overmix!
  • Spoon batter evenly between the prepared muffin cups. Bake at 400 degrees F (205 degrees C) for 20 minutes.
  • Combine the lemon juice with the remaining 3 tablespoons white sugar. Stir into sugar dissolves.
  • Once the muffins are baked pierce the tops several times with a toothpick. Slowly pour about 1 tablespoon of the lemon juice and sugar mixture over the tops of each muffin. Let muffins cool in pans for 10 minutes before removing them from the tin.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 36.7 g, Cholesterol 31.3 mg, Fat 6.9 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 1 g, Sodium 309.8 mg, Sugar 19.9 g

Tips:

  • For a more intense lemon flavor, use freshly squeezed lemon juice and zest.
  • If you don't have any poppy seeds, you can substitute an equal amount of chia seeds or finely chopped nuts.
  • To make gluten-free muffins, use a gluten-free flour blend.
  • For a sweeter muffin, add an extra 1/4 cup of sugar.
  • For a muffin with a crunchy top, sprinkle some extra poppy seeds or sugar on top before baking.
  • These muffins are best served fresh, but they can be stored in an airtight container at room temperature for up to 3 days.

Conclusion:

These lemon poppy seed muffins are a delightful treat that are perfect for any occasion. They are easy to make and can be customized to your liking. Whether you enjoy them for breakfast, lunch, or a snack, these muffins are sure to please. So next time you're looking for a delicious and satisfying muffin recipe, give these lemon poppy seed muffins a try!

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