Real Recipes From Real Home Cooks ®

spring essentials: lemon/orange poppy seed muffins

Recipe by
Andy Anderson !
Wichita, KS

You could say that I’m pushing the season. As a matter of fact, we are currently in the midst of Winter, and Spring is still two months down the road. With that said, these mini lemon/orange poppy seed muffins are light and buttery, and each bite elicits memories of Springtime. Serve them for an afternoon tea, out by the pond, or just any time of the year that you want to be reminded of Springtime. So, you ready… Let’s get into the kitchen.

yield 6 - 8
prep time 15 Min
cook time 15 Min
method Bake

Ingredients For spring essentials: lemon/orange poppy seed muffins

  • 2 c
    flour, all-purpose variety
  • 1 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 1/4
    salt, kosher variety
  • 1/2 c
    sugar, granulated variety
  • 6 Tbsp
    sweet butter, unsalted
  • 1/2 c
    milk, full fat
  • 1/2 c
    sour cream
  • 1 lg
    egg, farm fresh
  • 1 Tbsp
    lemon zest, freshly grated
  • 1 Tbsp
    orange zest, freshly grated
  • 2 Tbsp
    lemon juice, freshly squeezed
  • 4 tsp
    poppy seeds
  • 2 Tbsp
    lemon juice, freshly squeezed
  • 1 c
    confectioner’s sugar

How To Make spring essentials: lemon/orange poppy seed muffins

  • 1
  • 2
    Gather your Ingredients (mise en place).
  • 3
    Chef’s Note: If you prefer, you can make these as full-sized muffins. You will just have to increase your cooking time by a few minutes, to accommodate the bigger muffins.
  • 4
    Place a rack in the middle position, a heat the oven to 350f (175c).
  • 5
    In a small bowl, add the salt, baking powder, baking soda and flour, and then whisk until combined.
  • 6
    In a large bowl add the sugar, butter, milk, sour cream, egg, orange zest, lemon zest, lemon juice, and poppy seeds, and whisk until combined.
  • 7
    Use a spatula to slowly fold the dry ingredients into the bowl with the wet ingredients.
  • 8
    Chef’s Note: Be careful not to over mix the ingredients.
  • 9
    Add some mini cups into a mini pan.
  • 10
    Add a heaping tablespoon of batter to each mini cup.
  • 11
    Place into the oven and bake until the batter rises, about 18 – 22 minutes.
  • 12
    Chef’s Tip: A toothpick placed into the center of the mini muffin should come out clean.
  • 13
    Remove from the oven, and allow to cool, about 10 – 15 minutes.
  • 14
    Chef's Note: Mix the ingredients together for the glaze, and drizzle on the tops of the mini muffins. FYI: I do a DOUBLE glaze.
  • 15
  • 16
    Place them on a nice serving plate, and serve with your favorite tea or coffee. Enjoy.
  • 17
    Keep the faith and keep cooking.

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