Ingredients (Makes 12 muffins) 2 cups (250g) all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons poppy seeds 1/2 cup (113g) unsalted butter, melted ...

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.

2. Place 1 cup of the sugar, the buttermilk, oil, egg, zest and poppy seeds in a large bowl. Use a wooden spoon to mix well. Add the flour, baking soda, salt and lemon extract. Stir until just ...

These lemon poppy seed muffins were requested by someone at the station, and then I confirmed with a friend of mine who has watched every single "Baking Journal" episode that she'd love to see me ...

These Vegan Lemon Poppy Seed Donuts are anything but boring! This moist and delicious sweet treat is loaded with lemony and nutty flavor. They're perfect on any given day. —Taste of Home Test ...

These vegan blueberry muffins are also stuffed with lemon and poppy seeds, because why should you have to choose? That way they work brilliantly for breakfast. Or glaze with an easy icing for ...

Place cream cheese, 1 egg, sugar, lemon zest and vanilla in a large mixing bowl. Blend with an electric mixer on low speed until mixture is creamy, 1 minute. Set aside.

These lemon-poppy seed muffin tops are an ode to a traditional lemon poppy seed muffin, but I've added a twist: a smooth and creamy cashew glaze (that's completely dairy free) to top it all off.