Glazed Lemon Poppy Seed Muffins Recipes

GLAZED LEMON POPPY SEED MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Combine flour, baking powder, salt, baking soda in a medium bowl and whisk together. Set aside.
• In a medium bowl, whisk together sour cream, buttermilk, lemon juice and vanilla. Set aside.
• In a large bowl beat sugar, 1 stick of butter and lemon zest. Add eggs and beat until fluffy. Add dry ingredients (from step 2). Add sour cream mixture, and mix until well combined.
• Stir in poppy seeds.
• Add liners to muffin pan and spoon mixture into each liner. Bake for 20 minutes. Let cool.
• For glaze, mix together melted TB of butter, milk and powdered sugar. Add more powdered sugar if it is too runny or more milk if it's too thick. Drizzle over muffins. ENJOY!

QUICK LEMON POPPY SEED MUFFINS

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.

GLAZED LEMON POPPY SEED MUFFINS

Steps:

• In a mixing bowl, combine sugar, lemon zest, flour, baking soda, baking powder, sea salt and poppy seeds.
• In a separate bowl, mix and combine eggs, kefir and vanilla extract. Add cooled, melted butter. Mix and combine.
• Add lemon juice and stir to combine all liquids.
• Add egg mixture to dry ingredients and stir just until moistened. Batter should be lumpy!
• Spoon batter into 12 muffin tin cups lined with paper liners. Bake in the oven for 12-16 minutes at 200°C until an inserted toothpick comes out clean. Cool muffins on a wire rack about 5 minutes, then drizzle the glaze over each muffin. Remove from muffins pan and slip off paper liners.
• Lemon glaze: combine sifted powdered sugar and lemon juice; mix, adding additional lemon juice or sugar, until consistency of glaze can be drizzled from a spoon.

CHEESECAKE-POPPY SEED MUFFINS

Steps:

• Heat oven to 425°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
• Squeeze Glaze packet (from muffin mix) about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. In small bowl, stir together cream cheese and about half of the glaze. Reserve remaining glaze for topping.
• In medium bowl, stir Muffin Mix, milk, oil and eggs just until blended (batter may be lumpy). Place 1 tablespoonful of batter in each muffin cup. Top batter in each cup with about 1 teaspoon cream cheese mixture. Divide remaining batter among muffin cups (each about two-thirds full).
• Bake 17 to 22 minutes or until golden brown and tops spring back when lightly touched. Cool 5 minutes; remove from pan. Cool 5 minutes longer. Drizzle remaining Glaze over muffins; serve warm. Refrigerate any remaining muffins.