Time 1h55m Yield Makes 12 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined. Stir poppy seeds into batter. Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar and poppy seeds, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.
Time 45m Yield 10 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease 10 muffin cups or line with paper muffin liners. Beat sugar and oil together in a bowl with an electric mixer. Add eggs and lemon zest; beat until smooth. Stir flour, poppy seeds, baking powder, and salt together in bowl; gradually beat into the sugar mixture alternately with buttermilk and 2 tablespoons lemon juice until you achieve a smooth batter. Stir vanilla extract into the batter; pour into prepared muffin tins. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes. Cool muffins in pans for a few minutes before moving to a wire rack to cool completely. Stir confectioners’ sugar and 2 tablespoons lemon juice together in a bowl; drizzle over tops of cooled muffins.
Time 30m Yield 12 Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups. Mix flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl. Beat yogurt, eggs, oil, lemon zest, and lemon juice together in a separate bowl; pour into the flour mixture and stir until you have a light and almost fluffy batter. Spoon batter into prepared muffin cups. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes. Turn out onto wire rack to cool slightly.
Time 45m Yield 10-12 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 350°F Coat muffin tin with nonstick cooking spray. In a large bowl, cream the butter and sugar until fluffy. Add the egg yolks, one at a time. Beat well after each. In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest. With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla. Beat just until smooth. In another bowl, beat the egg whites until soft peaks form. Gently fold them into the muffin batter until blended. Spoon the batter into the prepared pan, 3/4-full. Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to cool completely. I sometimes sprinkle the muffin mixture with sugar prior to putting in the oven just to add a little extra sweetness.
Time 30m Yield 12 muffins Number Of Ingredients 14 Steps:
Heat oven to 400 degrees . Line 12 muffin cups with baking cups or lightly grease bottoms only. Mix streusel and set aside(I pulse the topping in a mini food processor. I like how the topping comes out this way). Muffin: Combine dry ingredients and mix well. Add liquids and mix just until dry ingredients are moist. Fill muffin cups. Sprinkle streusel over muffins and pat gently. Bake 18-20 minutes. Note: I made 10 muffins since I fill the pan to the top!
Time 45m Yield 1 to 1-1/2 dozen. Number Of Ingredients 8 Steps:
In a large bowl, combine flour, sugar, poppy seeds and baking powder. Combine eggs, milk, applesauce and lemon extract; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups about three-fourths full. Bake at 350° for 30-35 minutes or until muffins test done.
