Almond Poppyseed Muffins Recipe
Topped with a light lemon glaze, Almond Poppyseed Muffins are tender, sweet, and perfect for snacking. They are practically a dessert!
Servings: 24
Ingredients
Bread
- 3 cups all-purpose flour
- 2½ cups sugar
- 1½ tablespoons poppy seeds
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs
- 1½ cups milk
- 1⅛ cups vegetable oil
- 1 cup sour cream
- 2 teaspoons almond extract
- 2 teaspoons vanilla extract
Glaze
- 2 cups powdered sugar sifted
- 3-4 tablespoons milk
- 1 tablespoon lemon juice
- ½ teaspoon almond extract
Instructions
- Preheat the oven to 350°F. Grease two 5-x-9-inch loaf pans with cooking spray.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, mix flour, sugar, poppy seeds, baking powder, and salt. Add eggs, milk, oil, sour cream, almond extract, and vanilla extract and mix until smooth.
- Divide the batter among the wells of two lined 12-cup muffin tins. Fill each well about two-thirds full and bake for 17–19 minutes.
- Cool muffins in pans for 10 minutes before removing them to a wire rack.
- While the muffins are baking, mix powdered sugar, milk, lemon juice, and almond extract in a bowl until well combined. Begin with 3 tablespoons of milk and add more as needed to make it the consistency you like.
- Spoon glaze over muffins while they are still warm. Allow them to cool completely before serving.
Video
Nutrition
Serving: 1slice | Calories: 219kcal | Carbohydrates: 44g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 28mg | Sodium: 67mg | Potassium: 94mg | Fiber: 1g | Sugar: 32g | Vitamin A: 117IU | Vitamin C: 0.3mg | Calcium: 56mg | Iron: 1mg