Spring Essentials Lemonorange Poppy Seed Muffins 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

Ingredients

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.

SPRING ESSENTIALS: LEMON/ORANGE POPPY SEED MUFFINS

Spring Essentials: Lemon/Orange Poppy Seed Muffins image

You could say that I'm pushing the season. As a matter of fact, we are currently in the midst of Winter, and Spring is still two months down the road. With that said, these mini lemon/orange poppy seed muffins are light and buttery, and each bite elicits memories of Springtime. Serve them for an afternoon tea, out by the pond,...

Provided by Andy Anderson !

Categories Cakes

Time 30m

Number Of Ingredients 18

Ingredients

PLAN/PURCHASE
THE MINI MUFFINS
2 c flour, all-purpose variety
1 tsp baking powder
1/4 tsp baking soda
1/4 salt, kosher variety
1/2 c sugar, granulated variety
6 Tbsp sweet butter, unsalted
1/2 c milk, full fat
1/2 c sour cream
1 large egg, farm fresh
1 Tbsp lemon zest, freshly grated
1 Tbsp orange zest, freshly grated
2 Tbsp lemon juice, freshly squeezed
4 tsp poppy seeds
POPPY SEED GLAZE
2 Tbsp lemon juice, freshly squeezed
1 c confectioner's sugar

Steps:

1. PREP/PREPARE
2. Gather your Ingredients (mise en place).
3. Chef's Note: If you prefer, you can make these as full-sized muffins. You will just have to increase your cooking time by a few minutes, to accommodate the bigger muffins.
4. Place a rack in the middle position, a heat the oven to 350f (175c).
5. In a small bowl, add the salt, baking powder, baking soda and flour, and then whisk until combined.
6. In a large bowl add the sugar, butter, milk, sour cream, egg, orange zest, lemon zest, lemon juice, and poppy seeds, and whisk until combined.
7. Use a spatula to slowly fold the dry ingredients into the bowl with the wet ingredients.
8. Chef's Note: Be careful not to over mix the ingredients.
9. Add some mini cups into a mini pan.
10. Add a heaping tablespoon of batter to each mini cup.
11. Place into the oven and bake until the batter rises, about 18 - 22 minutes.
12. Chef's Tip: A toothpick placed into the center of the mini muffin should come out clean.
13. Remove from the oven, and allow to cool, about 10 - 15 minutes.
14. Chef's Note: Mix the ingredients together for the glaze, and drizzle on the tops of the mini muffins. FYI: I do a DOUBLE glaze.
15. PLATE/PRESENT
16. Place them on a nice serving plate, and serve with your favorite tea or coffee. Enjoy.
17. Keep the faith and keep cooking.

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