Easy Lemon Poppy Seed Muffins Recipe
The perfect morning treat, these lemon poppy seed muffins are moist and bursting with bright citrus flavor and drizzled with a perfectly sweet lemon glaze. Packed with fresh lemon zest and lemon juice, you don’t need to visit a bakery for the perfect lemon poppy seed muffin. This easy recipe makes moist and tender muffins with only a few simple ingredients and an easy stir-together method! All you need to go along with these is a warm cup of tea or coffee.
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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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Ricotta Lemon Poppy Seed Muffins
These ricotta lemon poppy seed muffins are the absolute best! They're light, fluffy, bursting with citrusy flavor, and rich thanks to the addition of ricotta cheese. Plus, they come together in just minutes for a lovely breakfast, brunch, or quick weekend bake.
Full Recipe |
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My Favorite Lemon Poppy Seed Muffin Recipe
Lemon and Poppy Seed Muffins Recipe
How to make Lemon and Poppy Seed Muffins!
This video will show you how to easily make Muffins with Lemon and Poppy Seed. With a few ingredients only, you will be able to re-create these delicious muffins that are perfect for breakfast, snack or your kids lunchbox!
Head to the blog for the full recipe and tips on how to make and keep these delicious muffins:
Betty's Lemon Poppy Seed Muffins
Betty demonstrates how to make Lemon Poppy Seed Muffins. These are cake-like muffins, and actually could be frosted and served as cupcakes!
Lemon Poppy Seed Muffins
15.25-ounce yellow cake mix
3 eggs
½ cup vegetable oil
1 cup water
¼ cup lemon juice
2 tablespoons poppy seeds
In a large bowl, beat yellow cake mix, 3 eggs, ½ cup vegetable oil, 1 cup water, and ¼ cup lemon juice for 3 minutes on medium speed of an electric mixer. Stir in 2 tablespoons poppy seeds. Set aside. Line muffin tin with paper liners. Use a spoon or ice cream scoop to fill muffin cups about 2/3 full of batter. Bake about 15 minutes, until a toothpick, inserted in the center of a muffin comes out clean. Place muffin pan on cooling rack to let muffins cool. (These are also really wonderful when served hot—straight from the oven with butter!) This recipe makes about 18 muffins. I hope you love them! --Betty :)
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