Vanilla Almond Poppy Seed Muffins with Lemon Glaze
My twist on the traditional lemon poppyseed muffin! Sweet, soft muffins with subtle notes of vanilla and almond topped with a creamy lemon glaze.
When life hands you lemons…
Make a yummy icing to drizzle over these vanilla almond poppyseed muffins! Or make Lemon Blueberry Scones, Lemon Blueberry Sweet Rolls, Lemon Poppyseed Banana Bread, or Lemon Chess Bread Pudding. Or this Lemon Marshmallow Meringue Pie.
Just to suggest a few ????????.
—>You guys… that pudgy little hand ????! I couldn’t even be mad about him ruining every shot, because his little fingers make my heart explode.
A-hem. Back to the muffins.
Originally, I was going to make regular lemon poppyseed muffins. But the thought of a sweet vanilla and almond muffin filled my brain and so I settled for lemon icing instead. I don’t know what it is about spring time, but it brings out the almond extract lover in me. Constructing a muffin that involves both almond extract and lemon just felt so right.
And a muffin with a glaze? That felt right too. Mostly because I like cupcakes any time of day. And since we’re calling it a “glaze” and a “muffin,” it’s now acceptable to eat this very NON-cupcake for breakfast!
You’re so welcome.
These muffins are super soft on the inside with a little hint of crunch from the poppy seeds. The lemony glaze on top compliments the almond flavor in the muffins and creates a spring time muffin nirvana that you will adore.
And you’ll keep coming back for more.
Because… it rhymed.
???? #nerd #mombrain #imsotired #stoptalkingnow #maybesendhelp
- 1/2 cup sugar
- 1 large egg
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 teaspoon salt
- 1 1/2 tablespoons poppy seeds
For the Lemon Glaze:
- 2 tbsp melted butter
- 1 cup powdered sugar
- juice from 1/2 lemon
Preheat oven to 400ºF.
Whisk together the egg, sugar, vegetable oil, milk, and vanilla and almond extracts.
In another bowl, mix together the flour, salt, baking powder, and poppy seeds.
Mix the dry ingredients into the wet with a spatula just until a lumpy batter is formed. Be careful not to over mix.
Bake for 5 minutes minutes, and then decrease the temperature to 350º and bake for another 15 minutes, until toothpick inserted comes out clean. Let cool before drizzling the glaze over top; recipe follows.
Vigorously whisk together the melted butter, powdered sugar, and lemon juice until smooth glaze forms.