Poppy Seed Lemonade Muffins Recipe

4.5 2 3
Poppy Seed Lemonade Muffins Recipe
Poppy Seed Lemonade Muffins Recipe photo by Taste of Home
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Poppy Seed Lemonade Muffins Recipe

Read Reviews
4.5 2 3
Publisher Photo
It's hard to beat the delicious combination of flavors baked into these lemony muffins. The lightly glazed gems are so tasty that our family looks forward to them for dessert. —Karen Ann Bland, Victoria, Kansas
Featured In: Lemonade Desserts
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 2 cups all-purpose flour
  • 9 tablespoons sugar, divided
  • 4 teaspoons poppy seeds
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup thawed lemonade concentrate, divided
  • 1/2 cup milk
  • 1/3 cup butter, melted
  • 1 egg

Directions

In a large bowl, combine the flour, 5 tablespoons sugar, poppy seeds, baking powder and salt. In another bowl, combine 1/2 cup lemonade concentrate, milk, butter and egg until blended. Stir into dry ingredients just until combined.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
In a small bowl, combine the remaining sugar and lemonade concentrate. Pierce muffin tops several items with a fork; drizzle with lemonade mixture. Yield: 1 dozen.
Originally published as Poppy Seed Lemonade Muffins in Quick Cooking July/August 2002, p54

Nutritional Facts

1 each: 207 calories, 6g fat (4g saturated fat), 33mg cholesterol, 261mg sodium, 35g carbohydrate (18g sugars, 1g fiber), 3g protein.

  • 2 cups all-purpose flour
  • 9 tablespoons sugar, divided
  • 4 teaspoons poppy seeds
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup thawed lemonade concentrate, divided
  • 1/2 cup milk
  • 1/3 cup butter, melted
  • 1 egg
  1. In a large bowl, combine the flour, 5 tablespoons sugar, poppy seeds, baking powder and salt. In another bowl, combine 1/2 cup lemonade concentrate, milk, butter and egg until blended. Stir into dry ingredients just until combined.
  2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
  3. In a small bowl, combine the remaining sugar and lemonade concentrate. Pierce muffin tops several items with a fork; drizzle with lemonade mixture. Yield: 1 dozen.
Originally published as Poppy Seed Lemonade Muffins in Quick Cooking July/August 2002, p54

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Reviews forPoppy Seed Lemonade Muffins

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annscot User ID: 6714751 87034
Reviewed Oct. 2, 2014

"Love these muffins, enjoyed by family and friends, always freeze some for later, if there are any left."

MY REVIEW
juicyfruit007 User ID: 1404522 135049
Reviewed Sep. 10, 2011

"These were ok but not our favorites. There was just something we didn't like about the consistency or the aftertaste or something that we just couldn't put our finger on ..."

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