Sour Cream Poppy Seed Muffins Recipes

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream, lemon juice, extracts and lemon zest. , Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until moistened. Fold in poppy seeds. , Fill six greased jumbo muffin pans. Bake at until a toothpick inserted in the center comes out clean, 20-23 minutes. Remove to a wire rack. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 10 muffin cups or line with paper muffin liners.
• Beat sugar and oil together in a bowl with an electric mixer. Add eggs and lemon zest; beat until smooth.
• Stir flour, poppy seeds, baking powder, and salt together in bowl; gradually beat into the sugar mixture alternately with buttermilk and 2 tablespoons lemon juice until you achieve a smooth batter. Stir vanilla extract into the batter; pour into prepared muffin tins.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes. Cool muffins in pans for a few minutes before moving to a wire rack to cool completely.
• Stir confectioners' sugar and 2 tablespoons lemon juice together in a bowl; drizzle over tops of cooled muffins.

Steps:

• In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt. In another bowl, whisk the eggs, milk, oil and extracts; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 14 muffin cups with liners.
• Mix flour, baking powder, baking soda, and salt together in a bowl.
• Beat sour cream, sugar, eggs, milk, vegetable oil, butter, almonds, poppy seeds, almond extract, apple cider vinegar, and vanilla extract together in a large bowl until smooth; gradually stir flour mixture into the sour cream mixture until just incorporated into a batter. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Steps:

• Preheat oven to 375 and prepare muffin tins.
• Prepare Struesel - combine all ingredients. Set aside.
• For the muffins, in a large bowl, combine flour, sugar, baking powder, baking soda and salt, if using, until combined. Make a well in the center.
• In a separate medium bowl, combine buttermilk and remaining muffin ingredients.
• Pour mixture into well of flour mixture.
• Stir with a wooden spoon until just combined - will be lumpy.
• Spoon batter into muffin cups and sprinkle evenly with poppy seed struesel.
• Bake for 18-20 minutes until golden brown.
• Remove to wire racks to cool immediately.
• These freeze well. Place on counter several hours until thawed or, if eating directly from freezer, reheat in microwave for 15 seconds until warm (not hot).

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined. Stir poppy seeds into batter.
• Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar and poppy seeds, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

Steps:

• Preheat oven to 400 degrees. Combine first 5 ingredients in a bowl. Make a well in the center of the mixture.
• In a separate bowl, combine sour cream and remaining 3 ingredients. Add to the dry ingredients, stirring just until moistened. Spoon batter into greased muffin tins; filling 2/3 to 3/4 full (depending on whether you want them to raise barely to the top or to have a dome on top.
• Bake for 18-20 minutes or until lightly browned. Remove from pans immediately. Cool on wire rack.

Steps:

• Mix flour in bowl with next 4 ingredients.
• Mix remaining ingredients in another bowl.
• Stir the wet into the dry just until moistened well.
• Fill greased muffin cups 1/3 full.
• Bake at 375* for 15-20 minutes, or until muffins test done.