How To make Lemon Poppy Seed Tarts

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 Bread Recipe Demonstration - Joyofbaking.com

Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Lemon Poppy Seed Bread. Lemony and buttery is how I would describe this delicious Lemon Poppy Seed Bread. Brushing the baked bread, while still hot from the oven, with a sugary lemon glaze makes all the difference. The glaze adds a nice citrus flavor and permeates the bread to make it tender and moist so it will keep for days.

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The BEST Lemon Poppy Seed Muffins Recipe!! EASY & Delicious Recipe!

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You'll love these easy and delicious lemon poppy seed muffins! They're so delicate and moist, thanks to the buttermilk batter. I make them with loads of lemon zest and poppy seeds, then glaze them with a simple lemon glaze that adds even more flavor! You can also add lemon oil for more lemon flavor! These easy muffins are bound to become a breakfast favorite!

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Easy Lemon Poppyseed Muffins | Recipe makes TWO!

The perfect combination of sweet and tart, these tender muffins with a tart lemon glaze are perfect and there are just two of them! The perfect way to satisfy that muffin craving.

If you need a full size version of these muffins you can find it here:

Ingredients:
1/2 cup all purpose flour
1/2 tsp baking powder
1/8 tsp salt
1/4 cup sugar
2 Tbsp melted butter
2 Tbsp beaten egg (not the whole egg)
1/8 tsp vanilla
1 Tbsp sour cream
1 Tbsp milk
1 Tbsp lemon juice
1/2 tsp lemon zest.
1 tsp poppy seeds
Lemon Glaze:
1/3 cup powdered sugar
1/2 tsp lemon juice
1/4 tsp vanilla.


Directions:
In a bowl, combine all dry ingredients and stir to combine.
Add in melted butter, egg, vanilla, sour cream, milk lemon juice and zest.
Mix just until incorporated and then add in poppyseeds. Don't overmix.
Spray muffin tin, just two of them.
Add in muffin batter. It will be full to the top, that is how you get a nice tall muffin.
Preheat oven to 425 degrees f.
Bake muffin for 5 minutes and then turn down the oven to 350 degrees F. Leave muffins in the oven.
Bake for another 11-12 minutes or until a toothpick comes out clean.
While they are baking mix up glaze:
Combine powdered sugar, lemon and vanilla extract to form a nice drizzling consistency.
Allow the muffins to cool for about 10 minutes and then drizzle with glaze.


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Welcome to my Kitchen! I'm Leigh Anne, the mother of four adult children and my husband and I are now empty nesters. I know the challenges of learning to cook for just the 2 of you, it feels like learning to cook all over again! After the kids left home, I found that I stopped making a lot of our family's favorite dishes and treats because those recipes just made too much food and I was tempted to eat too much!
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Lemon Poppy Seed Muffins Recipe - Laura Vitale - Laura in the Kitchen Episode 584

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Beth's Lemon Poppy Seed Scone Recipe | ENTERTAINING WITH BETH

Learn how to make my homemade lemon poppy seed scone recipe. A great easy breakfast treat for Other's Day.
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BETH’S LEMON POPPY SEED SCONES
Makes 8 scones

Ingredients
2 cups (240g) flour
¼ cup (50 g) sugar
2 tsp (10 ml) of baking powder
½ tsp (2.5 ml) salt
1 tbsp (15 ml) poppy seeds
1 tbsp (15 ml) lemon zest
10 tbsp (150 g) cold butter, diced into cubes
½ cup (120 ml) heavy cream + 1 tsp for brushing tops
1 egg
¾ tsp (3.75ml) pure lemon extract
Raw, turbinado sugar for tops

Method:
Preheat oven to 400F (200C).

Line sheet pan with parchment paper. In a bowl combine flour, sugar, salt, baking powder, poppy seeds and lemon zest. Add butter and work by hand until dough resembles a coarse meal.

Mix the egg with the cream and lemon extract. Create a well in the center of the dry mixture and pour wet mixture in well. Gently mix with a fork until combined, and then grab dough with floured hands.

Turn dough out onto a floured surface. Shape dough into a square, cut into 4 squares and then cut the squares into triangles. You will have 8 triangles.

Brush each scone lightly with heavy cream and a sprinkle with the raw sugar.

Pop tray in freezer for 5 mins to firm up, (or fridge for 15 mins) and then bake for 12-13 mins until golden brown.

Serve with raspberry jam.


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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!