Bursting with fresh lemon taste and crunchy with poppy seeds, these muffins freeze beautifully and can be heated up for a perfect snack.
Preheat oven to 375 degrees F
Grease 12 muffin cups or line with paper cups.
Finely grate peel from lemons. Mix half of the peel with 2 Tbsp. sugar and set aside to sprinkle over muffins.
Squeeze juice from lemons. Measure out 1/2 cup juice and stir in remaining peel.
In a large mixing bowl, using a fork, stir flour and remaining sugar, baking powder, baking soda, salt and poppy seeds.
Whisk egg in a small bowl. Whisk in milk, lemon juice and butter. Milk may curdle when mixed with lemon juice. Immediately stir egg mixture into flour mixture just until combined.
Spoon into muffin cups. Sprinkle tops with lemon-sugar mixture.
Bake until golden and cake tester inserted into center of muffin comes out clean, approx. 20 to 25 minutes. Cool muffins in pan for 5 minutes.
Turn out onto cooling rack.
Store muffins in a sealed bag at room temperature for up to 2 days or freeze.
By Darlene in Mississauga
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I have been looking for a good, moist Lemon Poppyseed muffin or bread recipe. I would prefer to make it from scratch if possible. Does anyone out there have a good recipe? Thanks in advance.
Hi Lisa, I've been making this bread for over 25 years now. My family loves it and it is simple to make. Great for Holiday giving as well.
Pre-heat oven to 350 degrees
Poppy Seed Bread:
3 cups Flour
1 1/2 tsp. Baking Powder
1 1/2 Cups Milk
1 1/2 Tbsp.Poppy Seeds
1 1/2 tsp. Vanilla
1 1/2 tsp. Salt
2 1/2 Cups Sugar
1 Cup + 2 Tbsp. Salad Oil
1 1/2 tsp. Almond Extract or Lemon Extract
3/4 Cup Powered Sugar
2 tsp. Butter, melted
1/4 Cup Orange Juice
1/2 tsp.Almond Extract or Lemon Extract
Glaze ingredients can be adjust to your taste.
Combined all bread ingredients in one bowl, beat for 2 minutes or until well incorporated. Pour into 2 greased loaf pans (you can also use cooking spray) Bake for 1 hour. Check after 45mins. and every five minutes there after-Can poke toothpick in to check.
Combine ingredients for glaze in small sauce pan and stir over low/medium heat until well incorporated, remove from heat,spoon over loaves after removing loafs from oven.
Recipe will also make 4-5 mini loaves-will take less baking time 30 to 35 min.
I always set my timer for less time when baking to remind me to check for doneness. Best if not over baked. Good luck and Enjoy!
This may be just what you are looking for--enjoy! This recipe even came off of Thrifty Fun to begin with. It is very moist and tasty.
Lemon Poppyseed Bread
1 package lemon cake mix
1 package lemon instant pudding (3 oz.)
1 cup water
1/2 cup oil
1/4 cup poppy seeds
Beat eggs slightly; add other ingredients and beat 4 minutes at medium speed. Grease and flour two 5x9 inch loaf pans. Bake at 350 degrees F for 45 minutes. When cold, wrap in foil and store in refrigerator or freeze.
By Robin from Washington, IA