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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Poppy Seed Lemon Muffins | Bakery Style Muffins | How Tasty Channel
The most easy, soft and fluffy Poppy Seed Lemon Muffins recipe that last soft for days and are loaded with lemon zest!
In this recipe you can find all the tips to get a bakery-style muffins with a professional high domed top like the ones at the bakery.
Everyone will love it!
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How to Make Super Lemon Poppy Seed Muffins
Lemony, buttery, and pillowy-soft, these light muffins are loaded with natural lemon flavoring, peppered with poppy seeds, and then finally drizzled with a sweet lemony glaze.
RECIPE:
Ingredients
1 3/4 cup all-purpose flour 220g
3/4 cup granulated sugar 150g
2 teaspoons baking powder
½ teaspoon baking soda
2 Tablespoons cornstarch
1 Tablespoon poppy seeds
½ teaspoon salt
¾ cup sour cream 180g
½ cup unsalted butter, melted (113g)
1 large egg
2 Tablespoons lemon zest¹
2 Tablespoons lemon juice
1 teaspoon vanilla extract
½ teaspoon lemon extract optional
GLAZE
1 ¼ cup powdered sugar 160g
1 ½ Tablespoons lemon juice
1 ½ teaspoons water or more as needed
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Instructions
00:00 Introduction
00:19 Preheat oven to 425F (220C) and line a 12-count muffin tin with paper liners (or make your own parchment paper liners).
00:24 In a large bowl, whisk together flour, sugar, baking powder, baking soda, cornstarch, poppy seeds, and salt.
01:09 In a separate bowl, whisk together sour cream, melted butter, egg, lemon zest, lemon juice, vanilla extract, and lemon extract (if using).
04:03 Add the wet ingredients to dry ingredients and use a spatula to gently stir together until just combined (don’t over-mix or your muffins will be dense and dry).
04:37 Evenly divide batter into prepared muffin tin (for tall muffins with big muffin tops like in the photos, only divide into 10 or 11 cavities rather than all 12) and transfer to 425F (220C) prehated oven. Bake for 8 minutes and then, without opening the oven door or removing the muffins, reduce heat to 350F (175C) and bake another 5-6 minutes if baking twelve muffins and 7-8 minutes if baking ten mufifns, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
06:06 Allow to cool before drizzling with glaze.
GLAZE
06:17 To prepare glaze, whisk together powdered sugar, lemon juice, and water until proper consistency is reached (not too runny, stiff but thin enough to drizzle). Drizzle over cooled muffins. 07:19 Allow glaze to harden a bit before serving.
Notes
¹¹When zesting your lemon, don’t zest too deep into the white papery “pith” or your muffins will be bitter.
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Bakery Style Lemon Poppyseed Muffins
Bakery Style Lemon Poppyseed Muffins
Recipe Description: These scrumptious little morsels are always devoured within the day in my family. They are extremely moist, perfectly sweet, and have that beautiful glazed top that will put a sparkle in your eye. I highly recommend these muffins.
Ingredients:
- flour
- sugar
- poppyseeds
- baking powder
- baking soda
- salt
- yogurt
- lemon zest
- eggs
- lemon juice
- butter
Syrup:
- sugar
- lemon juice
Sarah Taste & Traveler
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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.
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