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 ...

Instructions Preheat the oven to 400 F. Line a 12-cup muffin tin with paper liners or lightly grease each cup. In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda ...

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.

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.

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 ...

Stir in eggs, buttermilk, lemon zest juice, lemon juice, and poppy seeds. Add flour and stir until a batter forms, about 10 strokes with a wooden spoon.

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 ...

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.

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.

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.

Stir in eggs, buttermilk, lemon zest juice, lemon juice, and poppy seeds. Add flour and stir until a batter forms, about 10 strokes with a wooden spoon.