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Home > About Us > Recipes > Jam Filled Lemon Poppy Seed Muffins

Jam Filled Lemon Poppy Seed Muffins

Recipe by Janet Gill, Canton, Ohio
First place, Quick Breads (Muffins), 2017

Baking temperature: 400 degrees
Baking time: 14-18 minutes
Yield: 12

Ingredients

  • 2 c King Arthur All-Purpose Flour
  • ¾ c sugar
  • 1 t baking powder
  • 1 t baking soda
  • ¼ t salt
  • 2 T poppy seeds
  • 1 c sour cream
  • ½ c vegetable oil
  • 2 eggs
  • 2 T milk
  • ½ t vanilla
  • ½ t lemon extract
  • 1 T lemon zest

Filling:

  • ¼ - 1/3 c strawberry or raspberry jam

Glaze:

  • ¾ c powdered sugar
  • 2 t lemon juice
  • 2 t strawberry or raspberry jam

Instructions

  • Preheat oven to 400 degrees. Grease 12 muffin tins or fill with paper liners
  • In large bowl whisk together flour, sugar, baking powder, soda, salt and poppy seeds. In another bowl, whisk remaining muffin ingredients then add to flour mixture. Stir just until combined
  • Fill muffin tins half full with batter. Drop 1 t jam into center of each muffin. Spoon remaining batter over tops of muffins, carefully covering jam
  • Bake at 400 degrees for 14-18 minutes or until tops are golden brown and toothpick comes out clean from center of muffin. Remove from tins after 10 minutes
  • Stir glaze ingredients together. Spread over tops of warm muffins
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