Lemon-Almond Poppy Seed Muffins

Name: Lemon-Almond Poppy Seed Muffins
Total time: 50 min
Yield: 12 serving(s)
Ingredients: 2 c. all-purpose flour; 2 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. kosher salt; 1/3 c. plain whole-milk yogurt; 2 tbsp. grated lemon zest; 1/3 c. fresh lemon juice (from 2 to 3 lemons), plus 4 to 6 tsp. for glaze; 1 tsp. pure vanilla extract; 8 tbsp. unsalted butter, at room temperature; 2/3 c. granulated sugar; 1 large egg, at room temperature; 2 tbsp. poppy seeds; 1/2 c. turbinado sugar; 3/4 c. sliced almonds; 1 c. confectioners' sugar

Wake up, drizzle, and enjoy!

By Jade ZimmermanPublished: Mar 18, 2022

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Mike Garten

Yields:

12 serving(s)

Total Time:

50 mins

Cal/Serv:

320

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These tasty, not-too-sweet treats are packed with fresh citrus and topped with a tangy icing. A sprinkle of turbinado sugar and nutty toasted almonds before baking makes for a sparkling, crunchy finish.

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Ingredients

2 cups
all-purpose flour
2 tsp.
baking powder
1/2 tsp.
baking soda
1/2 tsp.
kosher salt
1/3 cup
plain whole-milk yogurt
2 Tbsp.
grated lemon zest
1/3 cup
fresh lemon juice (from 2 to 3 lemons), plus 4 to 6 tsp. for glaze
1 tsp.
pure vanilla extract
8 Tbsp.
unsalted butter, at room temperature
2/3 cup
granulated sugar
1
large egg, at room temperature
2 Tbsp.
poppy seeds
1/2 cup
turbinado sugar
3/4 cup
sliced almonds
1 cup
confectioners' sugar

Directions

1. Step 1Heat oven to 400°F and line 12-cup muffin pan with paper liners.
2. Step 2In large bowl, whisk together flour, baking powder, baking soda, and salt. In separate bowl, mix yogurt, lemon zest, 1/3 cup lemon juice, and vanilla.
3. Step 3In large bowl, using electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, about 2 minutes. Beat in egg, scraping side of bowl as necessary. Add half of flour mixture, mixing just to combine, then half of yogurt mixture, scraping bowl and beater as necessary. Repeat with remaining flour and yogurt mixtures, then fold in poppy seeds.
4. Step 4Using 1/4-cup ice cream scoop, scoop out rounded portion of batter into each muffin cup.
5. Step 5In small bowl, stir together turbinado sugar and 2 teaspoons water. Immediately stir in almonds, then top each muffin with about 1 tablespoon sugared almonds, mounding in middle.
6. Step 6Bake, rotating pan halfway through, until muffins are golden brown, 16 to 20 minutes. Transfer pan to wire rack and let muffins cool completely.
7. Step 7For glaze, in small bowl, stir together confectioners’ sugar and 4 teaspoons lemon juice, adding additional lemon juice 1/2 teaspoon at a time if necessary (glaze should be smooth and thick). Using spoon, drizzle glaze across cooled muffins.