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
Lemon Poppy Seed Muffins! Moist and bursting with bright citrus flavor, with a little added crunch from the poppy seeds. A delicious morning treat!
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How to Make Lemon-Poppyseed Muffins - Easy Recipe
These lemon-poppy seeds muffins are full of a summery citrus flavor, with a super-soft and fluffy texture, and the added crunchiness of the poppy seeds
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Lemon Poppyseed Muffins Recipe - Soft and Moist Pound Cake Muffins!
This simple moist, fluffy lemon pound cake recipe speckled with crunchy, nutty poppyseeds are perfect served with tea or coffee in the morning. See below for the recipe!
Makes 12 muffins.
2 cups (260 g) all purpose flour
1 teaspoon baking powder
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup (226 g) unsalted butter, room temperature
1 cup (200 g) granulated white sugar
zest of 2 lemons
4 large eggs, room temperature
1 tablespoon lemon extract
1 teaspoon almond extract
1 cup whole milk yogurt
1/2 cup poppyseeds
Preheat oven to 350 F (180 C).
In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. Beat together butter and sugar until light and fluffy, about 3-5 min. Add lemon zest along with 1 egg at a time. Make sure to scrape in between each additional egg to fully incorporate. Add extracts. Add about 1/3 of dry ingredients and alternate with about half of the yogurt until all the flour is added. Stir in poppyseeds. Bake for 12-15 min or until a toothpick inserted in the center comes out clean.
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Ina Garten's Lemon Poppy Seed Cake | Barefoot Contessa | Food Network
Lemon is everywhere in Ina's recipe — in the cake, in the drizzle and in the glaze!
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Lemon Poppy Seed Cake
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr 45 min (includes sitting and cooling times)
Active: 20 min
Yield: 10 to 12 servings
Ingredients
1 cup buttermilk, shaken
1/3 cup poppy seeds (1.75 ounces)
Nonstick baking spray with flour, such as Baker's Joy
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/3 cup grated lemon zest, loosely packed (4 to 5 large lemons)
2 3/4 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup freshly squeezed lemon juice, divided
For the glaze:
1 cup sifted confectioners' sugar
1 1/2 tablespoons freshly squeezed lemon juice
Directions
Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.
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Ina Garten's Lemon Poppy Seed Cake | Barefoot Contessa | Food Network