Lemon Poppyseed Muffins

I love lemon poppyseed muffins. When I was growing up, my mom had 3 standard muffin recipes: banana mini-muffins, lemon poppyseed normal-sized muffins, and blueberry jumbo-muffins. I love them all, and eating those kinds of muffins is always very nostalgic for me.

This isn't the recipe my mom makes, but I thought I'd try it out. It's a very soft muffin--almost like cake, but a little less sweet. Next time I might try sprinkling the top with sugar (as the original recipe suggests), but the overall crunch and lemony-ness was pretty good.

Lemon Poppyseed Muffins
Recipe by Dine & Dish

1/2 cup sweet creamy butter, softened
2/3 cup sugar
2 large eggs, separated
1 1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons poppy seeds
2 lemons, zest of, grated
1/4 teaspoon salt
1/2 cup buttermilk or 1/2 cup plain yogurt
2 tablespoons lemon juice
1 teaspoon vanilla

Preheat oven to 350°F. Coat muffin tin with nonstick cooking spray.

In a large bowl, cream the butter and sugar until fluffy.

Add the egg yolks, one at a time. Beat well after each.

In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest.

With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla. Beat just until smooth.

In another bowl, beat the egg whites until soft peaks form.

Gently fold them into the muffin batter until blended.


Spoon the batter into the prepared pan, 3/4-full. Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to cool completely.

Chocolate Chip Banana Muffins

Yum yum yum yum yum. I always love banana bread and I just love baking in the morning for breakfast. My boyfriend has expressed slight disinterest (not extreme, just slight, but enough) in banana in the past, so I tried to find a very yummy, sugar-topped, chocolate-filled version for him. These are SO GOOD! A big hit! I was actually fine with just 2 large bananas for this recipe.

Chocolate Chip Banana Muffins

Recipe from Better With Sugar

Muffins:

1-1/2 C all purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

3 large bananas, mashed (or 4 medium)

3/4 C granulated sugar

1 egg

1/3 C unsalted butter, melted

3/4 C chocolate chips (optional)

3/4 C walnuts, chopped (optional)

Crumb Topping:

3 TBS all purpose flour

1/4 C packed brown sugar

1/2 tsp cinnamon

1 TBS butter, melted

Preheat the oven to 375 degrees F. Line a muffin tin with muffin liners.

In a small bowl, mix together all of the ingredients for the Crumb Topping. Stir together with a fork, and then use your fingers to make it crumbly. 

In a large bowl, mix together the flour, baking soda, baking powder, and salt. Mix this together really well or you'll get that weird baking soda/powder taste!

In a separate small bowl, mash the bananas (with a potato masher if you have one. If not, a wooden spoon will do). Then beat in the sugar, egg, and melted butter. 

Add the banana/sugar/egg/butter mixture to the flour mixture and stir until just combined (do not overmix!)

Fold in the chocolate chips and walnuts if you are adding them.

Spoon the batter into the muffin tin. 

Sprinkle the crumb topping on top of each muffin.

Bake for 22-23 min, or until a toothpick inserted in the center of one comes out clean. 

Let cool in the pan on a rack for about 10 minutes, and then transfer the muffins out of the pan, and onto a rack to cool completely.

Lemon Poppy Seed Muffins

This recipe was delicious and really easy! I've been wanting to make lemon poppy seed muffins for a while and finally got a hold of some poppy seeds so I made these about a week ago. They were really delicious both warm and after a few days! I'll definitely make these muffins again.

Lemon Poppy Seed Muffins
Recipe From Connor's Cooking
Found On Katherine's Martinelli

1 3/4 cups all purpose flour
3/4 cup sugar, plus 1 teaspoon for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg, lightly beaten
3/4 cup buttermilk
1/4 cup fresh lemon juice
1/2 cup unsalted butter, melted
1 tablespoon poppy seeds
1 teaspoon lemon zest

Preheat oven to 350F. Lightly grease a standard 12 muffin pan or a jumbo 6 well muffin pan (or use cupcake tins). Sift together the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate bowl, whisk together the egg, buttermilk and lemon juice.

Make a well in center of the flour mixture and pour the buttermilk mixture into the well. Add the melted butter and use a rubber spatula to blend with quick strokes, being careful not to overmix the batter; it should still be slightly lumpy. Gently stir in the poppy seeds and lemon zest. Spoon batter into muffin pan, filling each 3/4 full. Bake until slightly puffed and golden, 20-22 minutes. Remove the muffins from the pan and cool slightly on a wire rack.

Mom's Blueberry Muffins

When I got the recipe from my mom, she had written it for 6 big muffins instead of 12 small ones, so I got confused about the timing--her timing was for the 12 but she'd written for the 6, I don't know. So I could have baked mine for an extra 2 minutes, but they turned out fine and were done according to the toothpick test!

She's been making these muffins for a while. I didn't know where she got the recipe but just looked up some of the directions word-for-word and found the Betty Crocker original. They're really good straight from the oven, and they're very easy to whip together. You should probably thaw berries if you use frozen ones: I didn't and they were fine, but a little cold in comparison to the rest of the muffin.

Mom's Blueberry Muffins
Recipe adapted by my mom from Betty Crocker

2 cups all-purpose flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 egg
1 cup milk (my mom and I use 1%)
1/4 cup salad oil
3/4 cup fresh or frozen blueberries (thawed)

Preheat oven to 400°F. Lightly grease muffin tins with cooking spray.

In a large bowl, using a fork, mix flour, sugar, baking powder and salt.

In a small bowl, beat eggs slightly with a fork, then stir in milk and salad oil.

Add egg mixture all at once to flour mixture. Add blueberries. Stir just until flour is moistened. Avoid overmixing--batter should be lumpy.

Spoon batter into muffin tins. My mom usually uses large 6-muffin tins, but you can also use 12 muffin tins.

Bake muffins for 20-25 minutes if using a 12-muffin tin, longer if for 6, until they are well-risen and golden and a toothpick inserted in center of one comes out clean and dry.

Immediately remove from pan onto wire rack to cool and serve.