I had a craving…
First, I wanted a lemon poppy seed muffin…
Then, I wanted an almond poppy seed muffin…
So, what’s a pregnant girl to do… eat a batch of each?
No, because that would be silly. However, not the first time 🙂 Instead I made a combination of the two! And yes, it satisfied all my cravings and more!
Hello delicious muffin!
But, before I go any further I need to give a quick shout out to the amazing local strawberries at the market! Spooner Farms grows hands down the best strawberries in the world and for a very short window of time they are available and sooooooooo worth the price and the short season!
This half flat costs $13.99 but the joy you will get from devouring it will far out way the price tag!
It’s all about shopping local right? Well, here is your chance!
Make jam, eat them plain, strawberry shortcake perhaps or freeze them for smoothies later!
OK, back to the main event…
A few of the key ingredients for these lovely little muffins. Lemons, almond extract and poppy seeds all allowed me to create my perfect muffin in one!
Beat eggs and sugar until fluffy and slightly thick
The lemon zest along with the juice add a slightly sweet and refreshing kick while the olive oil (in place of butter) add a rich depth of flavor.
Can’t forget those cute little poppy seeds that speckle each muffin
The batter really is beautiful
Fill cups about 2/3 of way full and bake at 325 degrees for about 15 minutes
I love the crackly top
I tried them first plain and then with a glaze and let’s be honest, everything is better with a glaze!
Just a simple powdered sugar and lemon juice glaze added the perfect sweetness to these muffins
Great for a party, breakfast, brunch, or no reason at all. Also, these would freeze and defrost very well. Just don’t add the glaze until ready to serve.
Lemon Almond Poppy Seed Muffins
2/3 cup sugar
3 tbsp plain Greek yogurt
¼ cup olive oil
1/3 cup lemon juice
2 tbsp lemon zest
1 tsp vanilla extract
1 tsp almond extract
2 2/3 cups flour
1 ½ tsp baking soda
2 tbsp poppy seeds
2 tbsp powdered sugar
squeeze of lemon juice for desired consistency
Preheat oven to 325 degrees. Line 12 muffins tins with paper liners. In a stand mixer (or hand mixer) beat eggs and sugar for 2 minutes until slightly thick and pale in color. Add eggs, yogurt, olive oil, lemon juice, lemon zest, vanilla and almond extract and mix. Remove paddle attachment and sift in flour, salt and baking soda. Reattach paddle mixer and mix until just combined. Scrap down sides of bowl, add poppy seeds and mix until just barely incorporated. Do not over mix. Fill muffins tins 2/3 full and bake for about 15 minutes or until toothpick comes out clean. Allow to cool completely before adding glaze. Mix powdered sugar and lemon juice to create thick glaze and top muffins.