Preheat the oven to 425 degrees. reviews (0) 0%. I like using oats here for a little fiber boost but between you and me… I’ve made this recipe with just whole wheat pastry flour and the results are just about the same.. The lemony taste of these muffins is provided in the juice and zest in the muffin itself, and then in the glaze icing as well. We especially love them in the spring time – there’s just something about warm weather that makes us crave fresh lemony baked goods! 0/4. Submitted by: MELISHKA Introduction Recipe from Bon Appetit & found on Recipe from Bon Appetit & found on Instructions. Drizzle over cooled muffins. Butter and flour three mini muffin pans or line with paper liners.
Position rack in center of oven and preheat to 350°F. Poppy seeds add some texture and crunch, and I used yogurt in the batter to keep them light and moist.

However you decide to make these muffins, they’re moist and bursting with lemon-y goodness. Scoop into prepared muffin pan and bake for 15-20 minutes or until tops spring back when lightly touched. Lemon Poppy Seeds Muffins . Lemon Poppy Seed Muffins makes 12 muffins recipe adapted from The Cheese Board Collective Cookbook 1 cup plus 2 tablespoons sugar grated zest of 2 large lemons juice of 1 lemon 2 eggs 1 cup sour cream or plain yogurt 1 cup whole milk 1 teaspoon vanilla extract 3 cups unbleached all-purpose flour 1/2 teaspoon […] I rate everything I make on a scale of 1 – 4 with 4 being the best and these Dairy-Free Lemon Poppy Seed Waffles earned 3 1/2 rolling pins. Lemon poppy seed muffins have always been a favorite of ours, so we have had this recipe on our to-do list for a while now. Having just a plain ol’ lemon poppy seed muffin is great, but I wanted to step it up with a lemon glaze.

In a large mixing bowl, add the dry ingredients (oat flour, almond flour, coconut sugar, poppy seeds, lemon zest, baking powder and baking soda). You can also stash them in the freezer and then either defrost at room temperature, in a low oven or in the microwave. It just makes a great combination.

Pint-Size Lemon-Poppy Seed Muffins Recipe. Some muffins can also be made without the use of baking soda. I also liked that the waffles weren’t made with cow’s milk. These lemon poppy seed muffins use a mix of whole wheat white flour and oat flour. Cool before frosting, if desired. As with most home-made muffins, these are best eaten on the day they are made; but they will keep in an airtight container for a couple of days. Glazed Lemon Poppy Seed Muffins are a wonderful treat to wake your family up to for a great Saturday or Sunday morning breakfast! I love biting into the muffin and having a little bit of the tart flavor come through before getting to the light and fluffy crumb. When in doubt, go for the glaze. When combined with baking soda , which is alkaline, you will get a light and fluffy muffin.

**If baking without a muffin liner allow the muffins to sit in the pan 5-10 minutes before removing. Follow Epicurious! And boy, was that a good idea! Sourdough muffins therefore rely on the sourdough starter as the acidic element in this chemical reaction. I always enjoy the taste of lemon and poppy seeds together. You’ll only need 2 ingredients for the glaze and it makes all of the difference. These muffins are perfectly lemony, moist, and loaded with poppy seeds. Submitted by dailan Updated: June 11, 2018. FOR THE GLAZE: Combine the powdered sugar and lemon juice in a small bowl. Glazed Lemon Poppy Seed Muffins are one of the best muffin treats you’ll ever eat! make it again. Recipe from Bon Appetit & found on