Lemon poppy seed muffins are a classic treat that’s perfect for any occasion. With their bright citrus flavor and soft, fluffy texture, they’re sure to become a favorite in your kitchen.

Bake the muffins until lightly browned and a toothpick inserted into the center of one comes out clean, about 20 minutes. Let cool in the pan for 5 minutes.

Preparation 1. Preheat the oven to 350 F. Line a 12-cup muffin pan with paper liners and lightly spray liners with cooking spray; set aside. 2. In a large bowl, thoroughly combine both flours ...

Add more lemon juice, 1 tablespoon at a time, to thin the icing to your preferred consistency; the icing should be thick but pourable. Pour the glaze over the warm muffins and let set before serving.

Lemon Curd 30 minutes, plus cooling. Makes about 1 1/3 cups. Ingredients ½ teaspoon unflavored powdered gelatin 1/3 cup granulated sugar 2 large eggs, at room temperature ¼ cup plus 2 ...

In a large bowl, rub together the sugar and lemon zest with your fingertips until fragrant and damp; set aside for 15 minutes. Whisk in the flour, baking powder, baking soda, salt, and poppy seeds.

Mix in poppy seeds. Spoon batter into prepared muffin cups by generous tablespoonfuls. Step 2 Bake muffins until tester inserted into center comes out clean, 22 to 24 minutes. Cool in pans 5 minutes.

March 6, 2008 by celebrity_soup I have finally cut the muffin addiction! Cakes aren't all that different from muffins, but it's still a change! One of my favorite cakes to nibble on during the ...

I haven't tried this recipe as a bread loaf, but I don't see why that wouldn't work. The recipe does suggest that if you like fresh ginger, substitute the poppy seeds with 3 tablespoons of peeled ...