How To make Lemon Poppy Muffins
3 cups unbleached flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter
1 cup sugar
3/4 cup egg beaters=AE 99% egg substitute
1 cup sour cream, fat-free
1/3 cup fresh lemon juice
1 1/2 teaspoons vanilla extract
1/4 cup poppy seeds
1 teaspoon lemon zest
grated
granulated sugar :
(for garnish)
Preheat oven tp 375F. Sift together flour, baking soda, baking powder and salt. Set aside.
In a large mixing bowl, cream butter and sugar at medium speed of electric mixer until fluffy, scraping bowl often. Add egg lemon juice and substitute; beat well.
Add flour mixture alternately with sour cream, vanilla; beat at low speed until blended. Fold in poppy seed and lemon zest.
Fill muffin cups lined with paper baking cups 2/3 full. Sprinkle tops with additional granulated sugar.
Bake in 375F oven for 18 to 20 minutes until a toothpick inserted in the center comes out clean.
How To make Lemon Poppy Muffins's Videos
Lemon Poppy Seed Muffins
These lemon poppy seed muffins should be on your to-do list if you’re expecting some guests. They're sweet and sour, just perfect for a cup of tea!
INGREDIENTS
1 1/2 cups (210 grams) flour
3 tablespoons poppy seeds
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup (100 grams) sugar
3 eggs
3 tablespoons yogurt
1 tablespoon lemon zest
For the sugar glaze:
1/2 cup (55 grams) powdered sugar
1/4 cup (65 ml) lemon juice
PREPARATION
Sift the flour through a strainer and place it in a large bowl.
Add the poppy seeds, baking powder, baking soda, and sugar. Mix with a fork.
Place the eggs in a large bowl. Add the yogurt, lemon zest, and whisk until smooth.
Use a whisk and make a small hole in the middle of the flour. Pour the wet mixture into the hole while whisking, and continue until you obtain a smooth mixture.
Preheat the oven to 360°F/180°C.
Grab a 12-slot muffin tin, and fill its empty slots with the muffin mixture.
Slide the tray into the oven for the next 25 minutes.
For the sugar glaze, mix the powdered sugar with lemon juice in a small bowl.
Spread it over the muffins before serving them.
Enjoy! ????
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Lemon Poppy Seed Muffins Recipe - Laura Vitale - Laura in the Kitchen Episode 584
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Poppy Seed Lemon Muffins | Bakery Style Muffins | How Tasty Channel
The most easy, soft and fluffy Poppy Seed Lemon Muffins recipe that last soft for days and are loaded with lemon zest!
In this recipe you can find all the tips to get a bakery-style muffins with a professional high domed top like the ones at the bakery.
Everyone will love it!
????PRINTABLE RECIPE AND TIPS:
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Simply The Best Lemon Poppy Seed Muffins Recipe
Simply The Best Lemon Poppy Seed Muffins Recipe
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Simply The Best Lemon Poppy Seed Loaf Recipe:
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Easy Lemon Glaze Recipe:
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#recipe #lemon #muffins
Super Moist Lemon Poppy Seed Cupcakes | No Egg No Milk No Butter Cake | ASMR Cooking
Super Moist Lemon Poppy Seed Cupcakes | No Egg No Milk No Butter Cake | ASMR Cooking
Eggless Lemon Poppy Seed Muffins.
Cupcake without egg / Cupcake without Milk / Cupcake without Butter.
These Vegan Lemon Poppy Seed Cupcakes are soft and moist and full of fresh lemon juice flavor.
Eggless Dairy-free Lemon Poppy Seed Cupcakes, perfect for breakfast or afternoon tea!
Makes 12 cupcakes.
✅Please turn on subtitles/captions for more details.
✅ Ingredients:
Juice from 1 lemon + water to make up to 1 cup (240 ml) liquid.
3/4 cup (150 g) Superfine Granulated Sugar
1/3 cup (80 ml) Vegetable oil
1 ¾ cup (245 g) All-Purpose Flour
1 tsp (4 g) Baking Powder
1/2 tsp (2.5 g) Baking Soda
1/4 tsp (1.5 g) Salt
2 tbsp (18 g) Poppy Seed
* It is very important to PREHEAT the oven. Bake when oven reaches the right temperature.
* All oven are not the same. If toothpick inserted in middle of cake comes out clean, cake is done.
* Mix dry ingredients and wet ingredients until JUST combined and dry flour is no longer visible. Do not overmix the batter or the cake will be dense.
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Lemon Poppy Seed Muffins Recipe (EASY)
Lemon Poppy Seed Muffins Recipe
A simple recipe for some delicious poppy seed muffins.
RECIPE:
190 g all-purpose flour (1 cup + 1/4 cup)
125 ml milk (1/2 cup)
90 g butter (1/3 cup + 1 tbsp)
130 g sugar (1/2 cup + 2 tbsp)
2 eggs
15 g poppy seed (2 tbsp)
1 tsp baking powder
lemon zest
1 tsp vanilla extract
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Editors: Giulia Ardizzone and Steven Sangster
#poppyseedmuffins #lemonpoppyseedmuffins #muffins #poppyseed