Lemon Poppy Seed Muffins Recipe 柠檬罌粟籽玛芬糕 | Huang Kitchen
If you love lemon desserts, these lovely Lemon Poppy Seed Muffins are perfect for you. They are wonderfully dense, moist, buttery and lemony. Simply incredible!
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If you are a lemon freak and loves dessert, these lovely Lemon Poppy Seed Muffins may just be for you. They are wonderfully dense and moist, buttery and lemony. Bursting with light citrus flavour and with a little added crunch from the black poppy seeds, these muffins make a delicious morning or afternoon tea treat. Just love how the black poppy seeds dot the batter and the lemon zest and juice flavour the muffin. Certainly a sure winner.
These Lemon Poppy Seed Muffins are extremely easy to make too. Start by whisking together the DRY ingredients. Then beat butter and sugar till light and fluffy. Next, mix the batter well with the WET ingredients. Slowly fold in the dry flour mixture, spoon into muffin cups and bake till golden brown and a toothpick inserted in the muffin comes out clean. Lastly glaze the top with a tangy lemon glaze and we're done!
Contrary to normal muffin, this Lemon Poppy Seed muffin is more like a pound cake with its rich flavour and its moist dense texture. The yoghurt added contribute to this really rich flavour and dense moist texture. The muffin batter is meant to be very thick which results in a perfectly dome shaped top when baked. However, even though the batter is thick, the muffins will still bake into very light, moist and fluffy muffins. The muffins have just the right sweetness, not overly sweet.
The lemon zest and lemon juice in the muffin batter add just the right balance between the tart citrus flavour and sweetness in the muffins. These Lemon Poppy Seed Muffins are great as is, but they taste even better drizzled with the tangy, citrusy lemon glaze. The lemon glaze not just impart an extra lemon flavour to the muffins, it also keeps the muffins nice and moist so they store pretty well too.
Last but not least, the lemon flavour really comes through in these baked muffins. Every bite is packed with tons of tart lemon flavour and a little added crunch from the poppy seeds. It is simply irresistible. A delicious dessert for lemon lovers of all ages. As always, Enjoy!
So Enjoy!
▼ See Full Step By Step Recipe with Ingredient List in link below ▼
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Beth's Lemon Poppy Seed Muffins | ENTERTAINING WITH BETH
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BETH'S EASY LEMON POPPY SEED MUFFINS
Makes 12 Muffins or 6 Tea Cakes
INGREDIENTS:
3 eggs, room temperature
¾ cup (150 g) sugar
¾ cup (180 ml) melted butter
½ cup (120 ml) water
3 tbsp (15 g) lemon zest
1 tsp (5 ml) lemon extract
1 tbsp (15 ml) poppy seeds
1 ½ cups (180 g) flour
1 tbsp (15 ml) baking powder
½ tsp (2.5 ml) baking soda
1 tsp (5 ml) salt
FOR GLAZE:
½ cup (50 g) of powdered sugar
2 tbsp (30 ml) heavy cream
zest of 1 lemon
1 tbsp (15 ml) poppy seeds
METHOD:
Preheat oven to 400F degrees (200C). 10-12 mins
Whisk together the flour, salt and baking powder and set aside.
Mix together eggs, sugar, butter ,water, lemon zest, lemon extract and poppy seeds.
Then slowly add the flour mixture just until combined, being careful not to over mix! (or your muffins will be tough)
Bake for 10-12 mins. It's done when a toothpick comes out clean.
For GLAZE:
Mix cream and sugar until smooth. Once muffins have cooled place 1 teaspoon of glaze on each muffin, spread over surface. Sprinkle with a few seeds and top with fresh zest.
NOTE* For Tea Cakes place batter in Jumbo Muffin Tin, and bake for 350 for 13-15 mins. Flip upside down to create domes and glaze tops the same way.
Our Favorite Ina Garten Lemon Dessert Recipe Videos | Barefoot Contessa | Food Network
From Lemon Poppy Seed Cake to Fresh Lemon Mousse, these are our favorite Ina Garten lemon dessert recipe videos!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
0:00 - Intro
0:05 - Lemon Poppy Seed Cake
3:59 - Fresh Lemon Mousse
7:13 - 5-Star Lemon Yogurt Cake
12:44 - 5-Star Lemon Cake
19:27 - Lemon Bars
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5-Star Lemon Cake -
Lemon Bars -
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Our Favorite Ina Garten Lemon Dessert Recipe Videos | Barefoot Contessa | Food Network
Ricotta Tart With Lemon Poppy Crust Recipe
This simple, not-too-sweet tart is reminiscent of a cheesecake but with a higher crust-to-filling ratio. If you’ve got excellent, ripe fruit, feel free to lay it on top — berries, figs, poached rhubarb or pears, pineapple, plums — anything sweet and juicy will contrast nicely with the milky ricotta filling. Or just drizzle the tart with good flavorful honey and serve it plain. It’s an elegant way to end a meal.
If you aren’t a poppy seed fan, just leave them out of the crust. Or substitute sesame seeds instead for a similar crunch, if different flavor.
Featured in: This Ricotta Tart Is A Canvas For Any Summer Fruit.
Almond, Mascarpone, Poppy Seed, Ricotta
Ingredients
For the tart dough:
1 ½ cups/185 grams all-purpose flour
½ cup/50 grams blanched sliced almonds
⅓ cup/40 grams confectioners’ sugar
Grated zest of 1 lemon
Pinch kosher salt
½ cup/113 grams/1 stick unsalted butter, cold and cubed
1 large egg, lightly beaten
1 tablespoon/10 grams poppy seeds
For the filling:
¼ cup/55 grams mascarpone
¼ cup/50 grams sugar
⅛ teaspoon/1 gram cinnamon
1 ¾ cups/400 grams ricotta
1 large egg plus 1 large egg white
1 teaspoon/5 milliliters good strong honey, more for drizzling (optional)
⅛ teaspoon/1 gram kosher salt
Preparation
Make the tart shell: Place 1/4 cup/31 grams of flour and the almonds in a food processor with the blade attachment. Process until almonds are finely ground, about 1 minute. Add remaining 1 1/4 cups/154 grams flour, the sugar, the lemon zest and the salt. Pulse to combine.
Add butter and pulse until a coarse meal forms. Add egg and pulse just until a crumbly dough comes together. Add poppy seeds and pulse briefly to combine. Press dough into a disk, wrap in plastic and chill for at least 1 hour or overnight.
When ready to bake the tart, roll the dough out between 2 sheets of plastic to a 3/8-inch thickness. Line a 9-inch tart pan with the dough and chill for 30 minutes.
Heat oven to 325 degrees. Line the tart shell with foil and fill with baking weights. Bake for 20 minutes, then carefully remove the foil and baking weights. Continue baking, uncovered, for about 15 additional minutes or until tart is light golden in color.
While the tart crust is baking, make the filling: In the bowl of an electric mixer, combine mascarpone, sugar and cinnamon. Using the paddle attachment, beat mixture until light and fluffy, about 2 minutes. Add ricotta, egg plus egg white, honey and salt, and mix to combine. Pour filling into baked tart shell and smooth the top (crust can still be hot when you add the filling).
Bake tart for 20 to 30 minutes, or until filling is just set in the center (a little wobble is O.K.). Let cool at room temperature on a wire rack. If you like, drizzle with honey or arrange fruit on top just before serving. Tart is best served the same day as baking.
Crust can be baked 1 day ahead and stored at room temperature.
BERRIES Heap a mix of ripe berries, whatever kinds are available, on top of the tart (1 to 1 1/2 cups is about right). Garnish with powdered sugar or drizzle with honey if you like.
FIGS Trim and halve a pint of ripe figs and arrange over top of tart. Drizzle with honey or orange blossom water, or both, if you like.
STONE FRUIT Toss 1 1/2 cups of sliced stone fruit (peaches, apricots, plums or a mix) with just enough maple syrup or honey to sweeten. Mound over tart.
RHUBARB Dice 3/4 pound of rhubarb and simmer with 1 tablespoon water, 1/2 cup sugar and 1 vanilla bean, split lengthwise. When sugar dissolves and rhubarb is tender, about 5 to 7 minutes, remove from the heat. Let cool before spooning compote over the tart.
POACHED PEARS Peel and core 2 large or 3 small pears and halve them lengthwise. Poach in red or white wine, sweetened to taste with honey, until just tender, 10 to 30 minutes depending upon the variety and ripeness of fruit. Let cool in poaching liquid, then slice and fan out on top of tart. You can season the poaching liquid with a bay leaf, cinnamon stick, star anise or a split vanilla bean if you like.
Lemon Poppy Seed Cake with Lemon Buttercream Frosting
If you love fresh lemon flavor, this Lemon Poppy Seed Cake is for you! It is soft moist and simple to make. That lemon buttercream had me licking the spatula, the bowl, the piping bag...
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????Lemon Poppy Seed Cake Ingredients:
????For the Lemon Poppy Seed Cake:
12 Tbsp unsalted butter (3/4 cup), softened
1 cup granulated sugar
3 large eggs room temperature
2 cups all-purpose flour
2 1/2 tsp baking powder
2 Tbsp poppy seeds sifted to remove any debris
1 Tbsp lemon zest (from 2 large lemons)
2 Tbsp lemon juice
1 tsp vanilla extract
1/2 cup buttermilk room temperature
????For the Lemon Buttercream Frosting - Easy Decorating:
1 cup unsalted butter 2 sticks, softened
4 oz cream cheese softened
4 cups powdered sugar
3 Tbsp lemon juice
1 tsp vanilla extract
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Lemon-Poppy Seed Bundt Cake by Cooking with Manuela
Brighten up your morning with this soft and moist lemon and poppy seed bundt cake drizzled with sweet lemon glaze
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