Lemon Poppyseed Corn Muffins

I recently spent a weekend in South Pittsburg Tennessee at the Cornbread Festival. It was amazing. There were so many different kinds of cornbread to be tasted. We had lemon, apple, blueberry, and the list goes on. This inspired me to try my hand at a lemon filled corn muffin. And can I say, this little bite of lemon filled deliciousness is the best that I have had in quite a while. I hope you try it. It is delicious, easy, and so quick to make. You will want it again and again. The recipe I did in the video was doubled. I am posting the original recipe for 12 muffins. Feel free to double or triple. Recipe below.

Enjoy,
Karen, Stephanie, & Paul

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Ingredients:
1/2 cup buttermilk cornmeal mix
1/2 cup self-rising flour
3 Tbsp granulated sugar
pinch of sea salt
1 egg, lightly beaten
2 Tbsp extra virgin olive oil
1/2 cup buttermilk
1-1/2 tsp poppy seeds
1-1/2 Tbsp lemon juice
1 tsp lemon extract
lemon pie filling or lemon curd

Directions:
Preheat oven to 400 degrees. Spray mini muffin pan with non-stick cooking spray. Set aside.
In a medium bowl, combine cornmeal, flour, sugar, and salt. Stir together to combine. Add egg, olive oil, buttermilk, poppy seeds, and lemon juice. Stir well to combine all ingredients.⁶
Using a tablespoon measuring spoon, spoon 1/2 of a tablespoon into the prepared muffin tin. Spoon 1 tsp of lemon filling on top of the muffin mixture. Cover lemon filling with muffin mixture just until covered. About 1 teaspoon full.
Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Remove from muffin tin and let cool.

Glaze:
1/3 cup powdered sugar
1=1/2 Tbsp lemon juice

Stir together making sure all lumps are removed. Dip muffins in glaze and set aside to dry.

hey everybody it’s Karen with food and
family you know it’s spring it is
beautiful here the sun shining
temperatures cooled off a little bit but
it’s not too bad and I have been on a
lemon kick today I want to make for you
something that I gave a test Ron a few
days ago and they were amazing and I
call them lemon filled poppy seed corn
muffins can you see that picture they
are delicious but we’re going to get
started and I’m going to show you how I
make them and they’re so quick and easy
to do
so I’m going to prop up my recipe right
there so I can see it we are going to
start with one cup these should make
around
24 corn muffins and really they’re not
really corn mealy if that’s a word
they’re they’re really muffiny and um
they’re so good now I have my oven
preheated to
400° I’ve got a mini muffin pan that I
have sprayed really well you know if I
bake them I want to be able to get them
out of the pan you’ve heard me say that
so many times okay so that was the
buttermilk cornmeal mix you know I use
that and I’m going to
use a cup of self-rising flour now if
you want to use allpurpose flour plain
FL as you may know it um you would need
to
add baking powder baking soda but look
that up for the um the measurements cuz
I’m not exactly sure so I want to stir
this together now I need three I’m so
I’m double in my recipe I want six
tablespoons of granulated
sugar so they’re not overly s
sweet
um they have enough Sweetness in them
that they’re really good but they’re
they’re real lemony yet they’re not tart
we like the tart they’ve got some
tartness but not overly and then we want
a pinch of sea salt I love sea salt and
it will it will dissolve that’s about a
pinch have you seen the measuring spoons
that have have uh a pinch a smidge a dab
uh I need to get some of those cuz I’m
always using just a pinch or a
smidge okay I want to stir my dry
ingredients together so I can get it
distributed
evenly so okay that stirred together now
next I want to add
two lightly beaten eggs
I use extra large you can use large I
just prefer extra large when I’m
cooking and then we’re going to add our
olive oil I have uh six 4 tablespoons
I’m sorry four tablespoons of an extra
virgin olive oil you can use a light
olive oil that’s up to you and I have
one cup of
buttermilk now if you’re using this is
the light buttermilk I couldn’t find
whole
buttermilk um so if you’re using whole
buttermilk it may take a little bit more
because it’s a lot thicker so if you try
to make this and you say that’s it’s too
thick that’s why just add a little more
or add a little water to thin it down
and our buttermilk now I’m going to stir
this together just a little bit
just get it started and now I’m going to
add my lemon juice which is 3 tablespoon
of lemon juice you can use fresh squeeze
you can use from the bottle it doesn’t
matter it’s all good to me and I’m going
to add three
teaspoons of poppy seeds
lemon and poppy seeds just go so well
together don’t
they and we’re going to keep stirring
that
together and I’m going to add some lemon
extract I want to know this is
lemon so I want to add two
teaspoons of lemon
extract you know your cap is a teaspoon
measure there we
go this is coming out to be such a
beautiful batter
guys now look you there see what that
batter looks like can you see all those
little specks of poppy seed
wow okay so let’s move some of this
stuff out of the way and I have my
muffin tan now what I’m going to going
to do what I’m going to do is I’m not
going to fill these all the way up I
want to leave room I’m going to come
back and put some lemon curd not lemon
curd you can use lemon Cur but I’m using
pie filling so I want to just fill them
up this is like um I think it’s like a
one tablespoon scoop and that’s all I’m
putting in the bottom and I’m going to
show you what I’m going to do and then
I’m going to finish them and then come
back okay so you
see I’ve I’ve just done a few here now
what I’m going to do is take my lemon
pie filling this is left over from
another lemon dessert I told you I’ve
been on a lemon kick and I’m going to
take a little
bit of
this lemon filling that may be a teasp
spoon 3/4 of a teaspoon and I am just
going to dab just a little
bit on top in the
center of that muffin
mixture cuz then I’m going to come back
and I’m going to cover it up with some
more of this muffin
mix
and that’s going to be the filling can
you see that that inside right there see
how I’ve done it okay so now what I’m
going to do I’m going to finish these
and show you I am going to
just just lightly cover
up that lemon filling I’m not even using
a whole scoop
here and then when I get these all done
we’re going to bake them in this
400° preheated
oven 15 to 20
minutes until they’re done I test them
with a
toothpick and see how they’re covered up
and that’s what you want to do cuz that
filling is going to bake on the inside
is when you cut it open it’s going to be
so delicious anyway I’m going to get
back I’m going to get these
finished filling these up and I’m going
to get them baked I’ll bake them 15 to
20 minutes until the center you know
with it toothpick comes out clean and
then we’re going to come back I’m going
to let them cool and we’re going to make
a glaze lemon glaze you got to have
lemon to go on top of them so y’all give
me just a few minutes and I’ll be back
with you okay I’m back and I’ve got the
muffins out of the oven and they’re cool
and I’ve got them sitting on this sheet
tray look at there aren’t they
beautiful absolutely beautiful now what
I’m going to do is make a glaze to dip
them in you got to have a glaze for
these beautiful little muffins and a
Delicious lemon one at that so what I’m
going to do is I’m going to take
2/3 of a cup of powdered
sugar just measure it
roughly and then I have got three
tablespoons of lemon juice now I’m going
to use it all I don’t want a thick glaze
now you can make it as thick or as thin
as you want um I decided I did not want
a thick glaze
so that’s why I’m using it
all and I just want a light
coating on these beautiful little
muffins and if we need more glaze we can
always come back and make
more that’s the beauty of it right
see that beautiful
glaze if you wanted to Tin it you
could um with some yellow food coloring
but I don’t I like it just like it is
okay so here’s what we’re going to do I
hope you can see me cuz I’m going to I’m
going to hold them up and show you I’m
going to take my little muffin and I am
just going to dip it just the top that’s
all I
want in there and that glaze is going to
kind of run down a little bit on it look
at
there see it dripping off and it’s going
to set and it’s going to
harden and firm up and it’s going to be
so good if it one t silver like that one
just did that’s
okay so I want to get these finished and
I’m going
to come back and we’re going to cut one
open and let you see what they look like
and we’re going to taste it okay so give
me just a minute and I’ll be right back
with you I have finished
glazing these little Beauties look at
there and I am going to try one I want
to cut it open I want you to see what
the inside looks like let’s look at this
one look
here
oh can you see that lemon in there look
you there oh my goodness let’s try
it
[Music]
mhm y’all this is so good it’s not too
sweet it has just a enough
lemon flavor and
tartness you know you’re eating lemon
but it’s not puckering up your mouth
that’s what you want add more this is so
good now I hope I’m going to go finish
this and I hope you will give this a
try and if you do let me know what you
think and um I’m excited to bring this
to you you know we love lemon and Parker
and I talked about that the other day
but anyway thanks for joining me today
and I appreciate each and every one of
you please like share subscribe to our
Channel and
um leave us a comment let us know what
you think thanks everybody talk to you
soon