Best 7 Poppy Cheddar Muffins Recipes
Indulge in the tantalizing flavors of poppy cheddar muffins, a delightful treat that offers a perfect balance of sweet and savory goodness. With their tender, fluffy texture, delightful poppy seed specks, and irresistible cheesy flavor, these muffins are sure to be a hit at any gathering. Whether you're hosting a brunch, packing a lunch, or simply craving a satisfying snack, these delectable muffins are the ultimate choice for food lovers everywhere. So, gather your ingredients and embark on a culinary journey to create these mouthwatering poppy cheddar muffins that will tantalize your taste buds.
Let's cook with our recipes!
POPPY SEED CHEDDAR MUFFINS
Provided by Southern Made Simple
Time 32m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 F
- Generously spray muffin tins with non stick cooking spray
- In a large bowl, combine dry ingredients
- Add in egg, buttermilk and oil and stir until well combined
- Fold in cheese until just combined
- Spoon mixture into muffin tins - each tin should be about 2/3 full
- Bake for 22-24 minutes, or until golden brown and completely done in the center
- Enjoy!
LEMON POPPY MUFFINS
From supermarket aisles to those backlight bakery cases in every diner across the country, lemon poppy-seed muffins are ubiquitous, and easy to love. Buttery and soft, tart and sweet, they are soothing in their simplicity, while seeds add just a bit of crunch. This version gets a healthy dose of lemony tang thanks to an ample amount of grated zest and a zippy lemon-juice glaze. It's important to spring for fresh fruit here, as opposed to anything that comes in a plastic bottle. The bright flavor of real lemon goes a long way.
Provided by Samantha Seneviratne
Categories breakfast, brunch, quick breads
Time 45m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, whisk together sugar, butter, milk, sour cream, eggs, lemon zest and juice, and poppy seeds until well combined.
- With a large rubber spatula, fold the dry ingredients into the wet ingredients until combined. Do not overmix. Divide the batter evenly between the prepared cups and bake until puffed and set, and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Transfer the muffins, in the tin, to a rack to cool for 5 minutes. Then remove the muffins and let cool completely on the rack before glazing. (Alternatively, if you'd like, glaze the muffins while they are still warm. The glaze will run more, giving you an all-over glazed look.)
- Prepare the glaze: Whisk together confectioners' sugar and 2 tablespoons lemon juice until smooth. Add a little more lemon juice if necessary to make a thin but pourable glaze. Drizzle some of the glaze over each muffin. Let stand at room temperature until the glaze is set.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 4 grams, Carbohydrate 44 grams, Fat 11 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 6 grams, Sodium 199 milligrams, Sugar 23 grams, TransFat 0 grams
POPPY CHEDDAR MUFFINS
When she was a teenager, Patricia VanWyk of Newton, Iowa adapted this recipe from a cookbook. 'Since we didn't have the caraway seeds called for in the original recipe, I substituted poppy seeds,' she explains. 'We liked the savory cheese-topped muffins so well I still make them this way.'
Provided by Allrecipes Member
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- In a bowl, combine flour, sugar, baking powder, poppy seeds and salt. Combine egg, milk and oil; mix well. Stir into dry ingredients just until moistened. Fold in cheese. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 25 minutes or until muffins test done.
Nutrition Facts : Calories 183 calories, Carbohydrate 17.2 g, Cholesterol 26.6 mg, Fat 10.3 g, Fiber 0.5 g, Protein 5.3 g, SaturatedFat 3.1 g, Sodium 294.2 mg, Sugar 3 g
CHEDDAR MUFFINS
A moist, cheesy muffin studded with sweet red pepper and green onions is so satisfying during the winter months. I recommend making a double batch because these disappear in a flash! -Maria Morelli, Kelowna, British Columbia
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, Italian seasoning, baking soda and salt. In another bowl, whisk egg, buttermilk, oil and garlic until blended. Add to flour mixture; stir just until moistened. Fold in cheddar cheese, onions, pepper and sun-dried tomatoes., Fill greased muffin cups three-fourths full. Sprinkle with Parmesan cheese. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 230 calories, Fat 12g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 394mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.
POPPY CHEDDAR MUFFINS
When she was a teenager, Patricia VanWyk of Newton, Iowa adapted this recipe from a cookbook. 'Since we didn't have the caraway seeds called for in the original recipe, I substituted poppy seeds,' she explains. 'We liked the savory cheese-topped muffins so well I still make them this way.'
Provided by Allrecipes Member
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- In a bowl, combine flour, sugar, baking powder, poppy seeds and salt. Combine egg, milk and oil; mix well. Stir into dry ingredients just until moistened. Fold in cheese. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 25 minutes or until muffins test done.
Nutrition Facts : Calories 183 calories, Carbohydrate 17.2 g, Cholesterol 26.6 mg, Fat 10.3 g, Fiber 0.5 g, Protein 5.3 g, SaturatedFat 3.1 g, Sodium 294.2 mg, Sugar 3 g
CHEDDAR CHIVE MUFFINS
"These savory muffins have been a favorite since I made the first batch several years ago," reports Donna Royer of Largo, Florida. "I usually have all of the ingredients on hand, so they're easy to mix up at the last minute. They're great with dinner."
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a small saucepan, bring milk to a boil. Remove from the heat; stir in potato flakes. Let stand for 2 minutes. Stir until smooth; cool slightly. , Transfer to a large bowl. Beat in the egg, oil and cheese. Combine the flour, sugar, chives, parsley, baking powder and salt; stir into potato mixture just until moistened (batter will be thick). , Fill greased muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 199 calories, Fat 10g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 347mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein.
CARAWAY CHEESE MUFFINS
Steps:
- Into a bowl sift together the flour, the baking powder, the sugar, the salt, and the mustard and stir in the Cheddar. In another bowl whisk together the egg, the milk, and the butter, add the mixture to the flour mixture, and stir the batter until it is just combined. Divide the batter among 12 well-buttered 1/3-cup muffin tins, sprinkle the muffins with the caraway seeds, and bake them in the middle of a preheated 350°F. oven for 25 to 30 minutes, or until they are golden. Let the muffins cool in the tins for 2 minutes and turn them out onto a rack.
Tips:
- To ensure light and fluffy muffins, make sure not to overmix the batter. A few lumps are okay.
- For the best flavor, use freshly grated cheddar cheese. Pre-shredded cheese often contains additives that can affect the taste.
- If you don't have buttermilk on hand, you can easily make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Feel free to add other ingredients to your muffins, such as chopped bacon, diced bell peppers, or crumbled sausage.
- To prevent the muffins from sticking to the muffin pan, grease the cups with cooking spray or line them with paper liners.
- Poppy cheddar muffins are best enjoyed fresh out of the oven, but they can be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
Poppy cheddar muffins are a delicious and easy-to-make treat that are perfect for breakfast, lunch, or a snack. With their light and fluffy texture, sharp cheddar flavor, and poppy seed crunch, these muffins are sure to be a hit with everyone. So next time you're looking for a tasty and satisfying treat, give these poppy cheddar muffins a try!
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