Lemon Poppy Seed Muffins

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While wondering through the seasoning aisle at Publix – one of my many favorite aisles – I came across poppy seeds and realized that we didn’t have any in our kitchen. Of course, I immediately bought some and set to work planning all the wonderful treats I could make. The first thing that came to mind was Lemon Poppy Seed Muffins because this recipe has two of my favorite ingredients – lemons and French vanilla creamer! 

 

What you’ll need:

2 cups all purpose flour – or 1 cup all purpose flour and 1 cup self-rising flour – this really makes them fluffy!

1 cup sugar

3 teaspoons baking powder

½ teaspoon salt

½ cup milk

½ cup French vanilla creamer

2 eggs

8 tablespoons melted butter

2 tablespoons lemon juice

Zest from 2 Lemons

1 ½  tablespoons poppy seeds

 

Lemon Glaze:

1 cup powdered sugar

2 tablespoons lemon juice

1 tablespoon French vanilla creamer

 

 

First, we prep. Melt 8 tablespoons of butter and set to the side to cool. Place the 2 eggs on your counter to reach room temperature. Then zest 2 lemons and place to the side. Preheat oven to 375° and spray or line muffin tins.

 

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Next, sift all of the dry ingredients together in a bowl – 2 cups flour, 1 cup sugar, 3 teaspoons baking powder, and a ½ of teaspoon salt.

 

In a second bowl, combine the wet ingredients – ½ cup milk, ½ cup French vanilla creamer, 2 eggs, 8 tablespoons butter, and 2 tablespoons lemon juice.

 

*If the butter was still warm when added to the wet/cold ingredients little crystals might form, but don’t worry about them, they won’t effect the taste.

 

Blend the dry ingredients into the wet ingredients.

 

*My momma’s tip: Don’t over blend – you don’t want a soup – leave some clumps.

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Next, add the lemon zest and 1 ½ tablespoons poppy seeds.

 

Fill each muffin tin ¾ full, sprinkle with sugar, and bake at 375° for 20 minutes, or until toothpick comes out clean.

 

While the muffins are cooking you can make the glaze. Mix together 1 cup powdered sugar, 2 tablespoons lemon juice, and 1 tablespoon French vanilla creamer and set to the side.

 

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Once your muffins are finished, let cool, top with glaze, and enjoy!

 

Lemon Poppy Seed Muffins
Yields 16
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Lemon Poppy Seed Muffins
  1. 2 cups all purpose flour – or 1 cup all purpose flour and 1 cup self-rising flour.
  2. 1 cup sugar
  3. 3 teaspoons baking powder
  4. ½ teaspoon salt
  5. ½ cup milk
  6. ½ cup French vanilla creamer
  7. 2 eggs
  8. 8 tablespoons melted butter
  9. 2 tablespoons lemon juice
  10. Zest from 2 Lemons
  11. 1 ½ tablespoons poppy seeds
Glaze
  1. 1 cup powdered sugar
  2. 2 tablespoons lemon juice
  3. 1 tablespoon French vanilla creamer
Instructions
  1. First, we prep. Melt 8 tablespoons of butter and set to the side to cool. Place the 2 eggs on your counter to reach room temperature. Then zest 2 lemons and place to the side. Preheat oven to 375 and spray or line muffin tins.
  2. Next, sift all of the dry ingredients together in a bowl – 2 cups flour, 1 cup sugar, 3 teaspoons baking powder, and a ½ of teaspoon salt.
  3. In a second bowl, combine the wet ingredients – ½ cup milk, ½ cup French vanilla creamer, 2 eggs, 8 tablespoons butter, and 2 tablespoons lemon juice.
  4. Blend the dry ingredients into the wet ingredients.
  5. Next, add the lemon zest and 1 ½ tablespoons poppy seeds.
  6. Fill each muffin tin ¾ full, sprinkle with sugar, and bake at 375 for 20 minutes, or until toothpick comes out clean.
  7. While the muffins are cooking you can make the glaze. Mix together 1 cup powdered sugar, 2 tablespoons lemon juice, and 1 tablespoon French vanilla creamer and set to the side.
  8. Once your muffins are finished, let cool, top with glaze, and enjoy!
Notes
  1. *If the butter was still warm when added to the wet/cold ingredients little crystals might form, but don’t worry about them, they won’t effect the taste.
  2. *My momma’s tip: Don’t over blend – you don’t want a soup – leave some clumps.
Domestically Blissful http://domesticallyblissful.com/

8 Comments:

  1. MMM, I love poppy seed muffins and cake- thx for the recipe. HAPPY August :)

  2. Lemon poppy seed muffins are one of my favorites! These look absolutely delicious! I followed you here from the Chef in Training link party & I’d like to invite you to come link up with me this week’s Tasty Tuesdays party: http://goo.gl/c0vwvN

  3. Thank you so much for linking up to One More Time… I really do appreciate it…I love lemon poppy seed muffins…going to try this one for sure
    Tammy

  4. I’d love to have you share this or any of your amazing posts at our weekly Super Saturday Link Party. It starts Friday’s at 6pm, hope we see you there!

    Tracy

  5. Pingback: Pumpkin Spice Donut Holes - Domestically BlissfulDomestically Blissful – The best career in the world is in the home you create

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