Ox Yoke Inn Poppy Seed Muffins Recipes

POPPY SEED MUFFINS

Steps:

• Preheat oven to 350 degrees and line a muffin tin with muffin liners.
• In a large bowl whisk together milk, sugar, oil, eggs, poppy seeds, vanilla extract, and almond extract.
• Sift together flour, baking powder and salt then add to the wet ingredients and whisk until combined.
• Scoop batter into muffin liners (an ice cream scoop works well for this).
• Bake for 20-22 minutes until a toothpick comes out clean.

POPPY SEED 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.

QUICK LEMON POPPY SEED MUFFINS

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.

LEMON POPPY SEED MUFFINS

Steps:

• Preheat your oven to 350 degrees Fahrenheit and prepare muffin tins with 18 paper liners (this recipe makes about 18 to 20 muffins).
• Add the all purpose flour to a large bowl and whisk together with the sugar, baking soda, salt and poppy seeds.
• In a large liquid measuring cup, measure the milk and the oil.
• Add the sour cream and eggs, along with the lemon zest and juice, and whisk all the wet ingredients together well.
• Add the wet ingredients to the dry ingredients and mix with a wooden spoon or spatula just until combined and no streaks of flour remain.
• Divide the batter between the 18 or 20 prepared muffin cups, filling them about 2/3 full with the batter.
• Bake at 350 degrees Fahrenheit for about 20-24 minutes or until the muffins are a light golden brown and a toothpick inserted into the middle of one of the muffins comes out clean.
• Let the muffins cool in their tins until almost completely cooled.
• Whisk together the powdered sugar and lemon juice (add a few more drops of lemon juice, if necessary) to form a glaze.
• Brush the glaze onto the tops of the muffins and let the glaze set fora few minutes before serving.

OX YOKE INN POPPY SEED MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Grease two 12-cup muffin tins (or use paper liners).
• Combine flour,sugar baking powder and salt in large bowl.
• Whisk oil, milk,eggs and extract in another large bowl until smooth.
• Add dry ingredients and mix only until evenly moistened; stir in poppy seeds.
• Divide batter between prepared tins.
• Bake until muffins are golden brown, or about 30 minutes.
• Serve muffins warm or at room temperature.

LEMON OATMEAL POPPY SEED MUFFINS

Steps:

• Heat oven to 400 degrees .
• Line 12 muffin cups with baking cups or lightly grease bottoms only.
• Mix streusel and set aside(I pulse the topping in a mini food processor. I like how the topping comes out this way).
• Muffin: Combine dry ingredients and mix well. Add liquids and mix just until dry ingredients are moist.
• Fill muffin cups.
• Sprinkle streusel over muffins and pat gently.
• Bake 18-20 minutes.
• Note: I made 10 muffins since I fill the pan to the top!

LEMON POPPY SEED BREAKFAST MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients and beat for 2 minutes on high speed.
• Spray 15 regular size muffin holes with vegetable spray, or line with muffin liners.
• Pour equal amounts of batter into muffin holes.
• Make sure you put water into the unused muffin holes for even baking.
• Bake at 350 for 20-25 minutes.

CLEMENTINE POPPY SEED MUFFINS

Steps:

• In a bowl, stir together the flour, sugar, poppy seeds, baking powder, ginger, and baking soda.
• Finely grate the rind of 2 of the clementines; add to the bowl.
• Peel all the clementines and coarsely chop segments to make about 1 cup; add to the flour mixture and toss to coat.
• Whisk together the yogurt, eggs and butter.
• Pour over the flour mixture; stir just until moistened.
• Spoon into 10 greased or paper-lined muffin cups, filling two-thirds full.
• Bake in a 375 degree F oven for 20 to 25 minutes or until golden and the tops are firm to the touch.
• Let cool in the pan on a rack for 5 minutes; transfer to a rack and let cool completely.

POPPY SEED MUFFINS

Steps:

• Beat together the eggs, 2 1/2 cups white sugar and vegetable oil. Add in milk, salt, baking powder, poppy seeds, vanilla, almond flavoring, and flour. Mix well.
• Bake in paper lined muffin cups (filled 3/4 full or 3 small greased loaf pans) at 350 degrees F (175 degrees C) for 15-20 minutes for muffins and 50-60 minutes for loaves. The tops should be browned and a toothpick inserted in the center should come out clean.
• Remove muffins as soon as you can while still warm/hot and dunk tops into glaze. Turn right side up and cool on a cookie rack. With loaves just pour the glaze evenly over the three loaves while still in pans. Let cool to a warm temp. and remove from pans. Yes, it is a little messy but it is really good.
• To Make Glaze: In a saucepan over low heat, combine 3/4 cup sugar, orange juice, 1/2 teaspoon vanilla, 1/2 teaspoon almond flavoring and 2 teaspoons melted butter. Warm in pan until the sugar is dissolved. Pour over loaf pans or dunk muffin tops into glaze when cooled to room temperature. (Omit the glaze altogether if you don't like the mess.)