POPPY SEED MUFFINS
Poppy Seed Muffins are the perfect way to start your day! Make sweet, tender, and buttery muffins in 30 minutes that are great to keep in the freezer.
Provided by Sabrina Snyder
Categories Breakfast
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and line a muffin tin with muffin liners.
- In a large bowl whisk together milk, sugar, oil, eggs, poppy seeds, vanilla extract, and almond extract.
- Sift together flour, baking powder and salt then add to the wet ingredients and whisk until combined.
- Scoop batter into muffin liners (an ice cream scoop works well for this).
- Bake for 20-22 minutes until a toothpick comes out clean.
Nutrition Facts : Calories 243 kcal, Carbohydrate 34 g, Protein 3 g, Fat 11 g, SaturatedFat 8 g, Cholesterol 33 mg, Sodium 116 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
LEMON POPPY SEED MUFFINS
Steps:
- Preheat your oven to 350 degrees Fahrenheit and prepare muffin tins with 18 paper liners (this recipe makes about 18 to 20 muffins).
- Add the all purpose flour to a large bowl and whisk together with the sugar, baking soda, salt and poppy seeds.
- In a large liquid measuring cup, measure the milk and the oil.
- Add the sour cream and eggs, along with the lemon zest and juice, and whisk all the wet ingredients together well.
- Add the wet ingredients to the dry ingredients and mix with a wooden spoon or spatula just until combined and no streaks of flour remain.
- Divide the batter between the 18 or 20 prepared muffin cups, filling them about 2/3 full with the batter.
- Bake at 350 degrees Fahrenheit for about 20-24 minutes or until the muffins are a light golden brown and a toothpick inserted into the middle of one of the muffins comes out clean.
- Let the muffins cool in their tins until almost completely cooled.
- Whisk together the powdered sugar and lemon juice (add a few more drops of lemon juice, if necessary) to form a glaze.
- Brush the glaze onto the tops of the muffins and let the glaze set fora few minutes before serving.
Nutrition Facts : ServingSize 1 muffin, Calories 297 kcal, Carbohydrate 43 g, Protein 4 g, Fat 13 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 43 mg, Sodium 123 mg, Fiber 1 g, Sugar 26 g
POPPY SEED MUFFINS
These are the best muffins I have ever made. They are not low-fat but I don't worry. (I can watch other stuff - these are too good) I make them in the jumbo muffin pans but they will work in the normal size - just adjust the baking time.
Provided by Liz R.
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Beat together the eggs, 2 1/2 cups white sugar and vegetable oil. Add in milk, salt, baking powder, poppy seeds, vanilla, almond flavoring, and flour. Mix well.
- Bake in paper lined muffin cups (filled 3/4 full or 3 small greased loaf pans) at 350 degrees F (175 degrees C) for 15-20 minutes for muffins and 50-60 minutes for loaves. The tops should be browned and a toothpick inserted in the center should come out clean.
- Remove muffins as soon as you can while still warm/hot and dunk tops into glaze. Turn right side up and cool on a cookie rack. With loaves just pour the glaze evenly over the three loaves while still in pans. Let cool to a warm temp. and remove from pans. Yes, it is a little messy but it is really good.
- To Make Glaze: In a saucepan over low heat, combine 3/4 cup sugar, orange juice, 1/2 teaspoon vanilla, 1/2 teaspoon almond flavoring and 2 teaspoons melted butter. Warm in pan until the sugar is dissolved. Pour over loaf pans or dunk muffin tops into glaze when cooled to room temperature. (Omit the glaze altogether if you don't like the mess.)
Nutrition Facts : Calories 557.2 calories, Carbohydrate 80.6 g, Cholesterol 50.7 mg, Fat 23.9 g, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, Sodium 387.4 mg, Sugar 56.4 g
RICH BUTTERY POPPY SEED MUFFINS
A favorite muffin recipe I turn to often. Adapted from one of my favorite community cookbooks, "Enough to Feed an Army."
Provided by HeatherFeather
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Line 12 muffin cups with paper liners or grease tins well.
- Preheat oven to 400 degrees F.
- Mix together flour, poppy seeds, salt, baking soda.
- In another bowl, using a mixer, cream together sugar and butter.
- Beat in eggs to the butter mixture one at a time,then beat in yogurt and vanilla.
- Hand stir together the dry mixture and the butter mixture just enough to moisten ingredients- there should still be some lumps (press out any big lumps with your spoon).
- Spoon into prepared muffin tins and bake 15-20 miutes or until a toothpick comes out clean.
- Let cool on wire racks.
POPPY SEED MUFFINS
Make and share this Poppy Seed Muffins recipe from Food.com.
Provided by MizzNezz
Categories Quick Breads
Time 30m
Yield 18 muffins
Number Of Ingredients 12
Steps:
- Mix flour in bowl with next 4 ingredients.
- Mix remaining ingredients in another bowl.
- Stir the wet into the dry just until moistened well.
- Fill greased muffin cups 1/3 full.
- Bake at 375* for 15-20 minutes, or until muffins test done.
LAVENDER POPPY SEED MUFFINS
These muffins are so easy to put together. The lavender flavor really works well with lemon. If you've never baked with lavender, start with just 1 or 2 teaspoons for a more subtle flavor. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Snacks
Time 35m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large bowl, whisk the first 7 ingredients. In another bowl, whisk milk, melted butter and egg until blended. Add to flour mixture; stir just until moistened. , Fill 12 paper-lined muffin cups three-fourths full; sprinkle with coarse sugar. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 203 calories, Fat 9g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 293mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
CARROT AND POPPY SEED MUFFINS
Make and share this Carrot and Poppy Seed Muffins recipe from Food.com.
Provided by Stardustannie
Categories Quick Breads
Time 30m
Yield 8 muffins
Number Of Ingredients 7
Steps:
- Pre heat oven to 180°C.
- Combine all dry ingredients and carrots in bowl.
- In separate bowl mix oil and eggs together, and then add to dry ingredients, mix till combined. (Don't over mix).
- Divide the mixture into muffin tins that have been oiled lightly with cooking spray.
- Bake in oven for 25 minutes or until skewer comes out clean.
- Cool in pan for a few minutes before transferring to wire rack to cook.
Nutrition Facts : Calories 315.6, Fat 15.8, SaturatedFat 1.5, Cholesterol 46.5, Sodium 42.9, Carbohydrate 39.7, Fiber 1.9, Sugar 19.7, Protein 4.6
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