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?
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!
OK, back to the main event…
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.