LEMON POPPY SEED MUFFINS RECIPE - FOOD.COM
Make and share this Lemon Poppy Seed Muffins recipe from Food.com.
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Coat muffin tin with nonstick cooking spray.
- In a large bowl, cream the butter and sugar until fluffy.
- Add the egg yolks, one at a time.
- Beat well after each.
- In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest.
- With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla.
- Beat just until smooth.
- In another bowl, beat the egg whites until soft peaks form.
- Gently fold them into the muffin batter until blended.
- Spoon the batter into the prepared pan, 3/4-full.
- Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes before removing to cool completely.
- I sometimes sprinkle the muffin mixture with sugar prior to putting in the oven just to add a little extra sweetness.
Nutrition Facts : Calories 197.8, FatContent 8.2, SaturatedFatContent 4.4, CholesterolContent 54.5, SodiumContent 248.9, CarbohydrateContent 27.6, FiberContent 0.8, SugarContent 14.2, ProteinContent 3.8
LEMON POPPY SEED MUFFINS I RECIPE | ALLRECIPES
Very moist and so delicious.
Provided by Karen Gibson
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 12 muffins
Number Of Ingredients 12
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, CarbohydrateContent 36.7 g, CholesterolContent 31.3 mg, FatContent 6.9 g, FiberContent 0.9 g, ProteinContent 4.8 g, SaturatedFatContent 1 g, SodiumContent 309.8 mg, SugarContent 19.9 g
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