How To make Lemon Poppyseed Muffin
1 1/3 c Cake flour
1/2 ts Baking soda
4 oz Butter
1 1/3 c Sugar
4 Eggs
3 tb Lemon juice
3 ts Grated lemon peel
2 ts Vanilla
5 tb Poppy seeds
1/2 c Sour cream
Pre-heat oven to 375 degrees. Butter muffin tins for 12 muffins.
Sift the dry ingredients (flour and soda) and set aside. Cream the butter in a large bowl and add the sugar a little at a time, beating until light and fluffy; add the eggs one at a time, beating well, then add the lemon juice, vanilla, lemon peel and poppy seeds. Add the flour and sour cream to this making sure the batter is well mixed. Fill muffin tins about 3/4 full. Bake for 20-25 minutes or until golden. Dust with confectioners' sugar and serve warm or cool on a cake rack. The original recipe calls for separating the eggs and whipping the egg whites separately with half the sugar. This meringue is then folded into the batter just before baking. This makes for a lighter muffin, but is unnecessary. Posted By japlady@nwu.edu On rec.food.recipes or rec.food.cooking
How To make Lemon Poppyseed Muffin's Videos
Greek Yogurt Lemon Poppyseed Muffins
GREEK YOGURT LEMON POPPYSEED MUFFINS
These are our house muffins. That is, I make these all the time for my family no matter the time of year. This recipe is wonderfully flexible, you can swap out orange juice for lemon if you’d like, and you can add a glaze if you want them a little sweeter. These are great for the lunchbox, family brunches, taking to friends, or even stocking in your freezer.
Makes 1 dozen
¼ cup unsalted butter (1/2 stick of butter), at room temperature
¾ cup granulated sugar
1 cup full-fat Greek Yogurt
¾ cup Buttermilk
½ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 large egg
2 teaspoons baking soda
2 cups all-purpose flour
1 TBSP poppyseeds
Preheat the oven to 350 degrees F. Prepare a 12-cup muffin tin and set aside.
In a large mixing bowl, beat the butter and sugar until light and fluffy, about 2 minutes. Then, add the egg and mix well. With the mixer on low add the yogurt and buttermilk until just combined. Next add salt, vanilla, and lemon juice and mix until just combined.
In a small mixing bowl add the baking soda to the flour and whisk it together, then slowly add the flour mixture to the batter and mix until the batter forms and the flour is no longer visible. Once the batter is formed, fold in the poppyseeds.
Fill each muffin cup almost totally full so all the batter is used up.
Bake the muffins at 350 degrees for 25 minutes, or until they have risen and are golden brown on top, and a cake tester inserted into the center comes out clean.
Lemon Poppyseed Muffins | Baking With Josh and Ange
*Recipe edit! In the video the recipe should read 1/2 cup butter and not 1 cup butter.*
Not too sweet, not too sour and brushed with a simple lemon glaze! These moist muffins are a great treat for all lemon lovers.
Check out our website!
Pre-order Ange and Jenna's new book!
As always, a big thank you to Brad Low for the amazing graphics!
Poppy Seed Muffins Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Poppy Seed Muffins. This Poppy Seed Muffin is more like a pound cake with its rich flavor and its moist, dense texture. I love how the black poppy seeds dot the batter and because lemon goes so well with poppy seeds, I added some tangy lemon zest to the batter and we also brush the hot muffins with a lemon glaze.
Join our Facebook Page:
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 :)
Please subscribe:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
NEW Cookbook: Betty's Kitchen Cookbook: 2013 Recipes (c) 2014
Also available: The Betty's Kitchen Collection: Second Edition (c) 2013
*Both can be ordered from or
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Betty's Website:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Other places to watch Betty's Kitchen:
Facebook:
Pinterest:
Twitter:
Google+:
ifood.tv:
Roku:
Plant Based Vegan Lemon Poppyseed Muffins (refined sugar and gluten free)
Plant Based Vegan Lemon Poppyseed Muffins that are gluten, refined sugar and oil free is just what spring calls for. This version of the Classic Lemon poppyseed muffin will leave you smiling and guilt free! Tart and refreshing, they are great for breakfast, packed in your kid's lunchbox or as a mid-afternoon treat with a tall Iced Mocha. Yum =) .
Recipe:
Instagram:
What we use in our Kitchen:
Blendtec Professional 800:
Nutribullet:
Stainless Steel Drinking Straws:
Silicone Bread Pans:
Cuisinart Food Processor:
Citrus Juicer:
Sari Nutritional Yeast:
Dutch Oven:
Salad Spinner:
Organic Onion Powder:
#plantbasedcooking #vegan #plantbased
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.
✅ Print recipe here:
✅WATCH NEXT: More No Egg No Milk No Butter Cupcakes :
✅ Please subscribe to my channel for more videos:
✅ Instagram:
#lemonpoppyseed #egglesscupcakes #vegancupcakes