t Preheat oven to 400 degrees F. and generously spray a 12-cup muffin pan with nonstick cooking spray. t In a large bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt. t ...

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 ...

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 ...

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 ...

Step 6: While the muffins bake, prepare the glaze: In a small bowl or 1-cup measure, melt the butter, and stir in the sugar and lemon juice. When muffins are done, move pan to a rack.

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.

Tips For Fluffy Muffins: Do not stir batter after it has rested for an hour. Instead, just scoop the batter directly into the muffin pan. This will help keep the volume the baking powder has ...

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.

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 ...