How To make Almond Poppy Seed Muffins

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.

RECIPE:

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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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Almond Poppy Seed Muffins

Hello friends and welcome back to my channel! Today I am making Almond Poppy Seed Muffins. These are so incredibly easy and so delicious! I hope you enjoy and if you do please like and subscribe! Also, leave me a comment of what recipes you’d like for me to try next. Have a great day!

Recipe:


Ingredients:

½ Cup Unsalted Butter - softened
½ Cup Sugar
½ Cup Whole Milk
½ Cup Sour Cream, or Greek yogurt
1 Large Egg
1-2 Tablespoons Almond Extract*
1½ Cups All Purpose Flour
1 teaspoon Baking Powder
½ teaspoon Sea Salt
1 Tablespoon Poppy Seeds

Music from epidemicsound.com:
Song: Rare Love (Instrumental Version)
Artist: Cody Francis

lemon poppyseed muffins to start your day. #muffins #lemonrecipes #lemonpoppyseed

Recipe:

ASTOUNDING Almond Poppyseed Muffins!!!

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I made these muffins for my mom for Mother's Day. They are packed with poppyseeds and tons and tons and tons of almond flavor.

ASTOUNDING Almond Poppy Seed Muffin Recipe!!!

1/2 cup white sugar
1/4 cup brown sugar
1 1/2 cups King Arthur Measure for Measure gluten-free flour
1 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
3/4 cup almond milk
1/3 cup avocado oil
2 tablespoons pure almond extract
2 tablespoons poppy seeds
1/3 cup sliced, toasted almonds

1. Preheat oven to 350 F.
2. In a large mixing bowl, combine all of the dry ingredients. Mix the white sugar, brown sugar, flour, baking soda, baking powder, and salt until the mixture is free of any large clumps.
3. Add in the two eggs, and mix. Add the milk, mix well, and then add the oil. Mix in the 2 tablespoons of pure almond extract and poppy seeds. Mix until the batter just forms. Add the almonds into the batter.
4. Prepare a jumbo muffin pan. Spray the pan generously with cooking spray to prevent the muffins from sticking.
5. Use a large ice cream scoop to scoop the batter into the prepared pan. Fill each well halfway full.
6. Top each muffin with sliced almonds.
7. Bake the muffins for 20 minutes until lightly golden brown and the tops are fully set.
8. Once the muffins are finished baking, remove them from the oven, and set aside to cool.
9. Use a rubber or plastic spatula and ease the muffins out of the pan.

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Low Carb LEMON POPPYSEED MUFFINS + A Channel Update - The BEST Keto Muffin Recipe

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There's nothing better than the zing of citrus, especially in the cold months of winter. These Low Carb Lemon Poppyseed Muffins bring the brightness of summer into your kitchen just when you need it most. The addition of whey protein isolate provides a light, fluffy texture not often found in typical low carb baked goods or keto deserts. I hope you love these keto muffins - they're gluten free, sugar free, and perfect for breakfast, snack or a desert!
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Low Carb Lemon Poppyseed Muffins
by Highfalutin’ Low Carb

INGREDIENTS
1/2 cup almond flour
1/3 cup coconut flour
1/4 cup whey protein powder
1/2 cup granulated monkfruit/erythritol sweetener blend
1 tsp baking powder
2 Tbsp poppy seeds
1/3 cup almond milk
1/4 cup avocado oil (*I incorrectly stated 1/3 cup of avocado oil in the video. 1/4 cup is correct.)
4 eggs
Juice of 1 lemon (2 Tbsp)
Zest of 1 lemon (1 heaping Tbsp)

INSTRUCTIONS
1. Preheat oven to 350°F and place paper baking cups in a muffin pan.

2. Sift together the almond flour, coconut flour, whey protein powder, baking powder, sweetener, and poppy seeds.

3. In a separate bowl, whisk together the oil, eggs, almond milk, lemon juice and lemon zest.

4. Combine the wet and dry ingredients and whisk.

5. Fill the 12 muffin cups evenly.

6. Bake at 350°F for 20-22 minutes until the muffin springs back when touched or a toothpick inserted into the center comes out clean. Let cool and enjoy!

Makes 12 muffins.

NUTRITIONAL INFORMATION
120 Calories
9.5g Fat
4.8g Protein
12g Total Carbs
1.7g Fiber
8g Sugar Alcohols
2.3g Net Carbs

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PRODUCTS USED IN THIS VIDEO

Microplane Zester:
Amco Citrus Juicer:
Stainless Steel Mixing Bowl w/ Ring:
Wilton Muffin Pan:
Proteak Cutting Board:

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Music by Epidemic Sound.

#lemonpoppyseedmuffins #lowcarbmuffinrecipe #ketomuffins