Had breakfast yet? It’s Saturday morning…that means no cold cereal allowed where I come from. You have to make something yummy. Well, unless you live here in NY and it’s going to hit 90 degrees before lunch time. Then maybe you feel like having something cold.
Anyway, I actually made these yesterday in anticipation (dread) of the hot, humid, sticky, horrible weather that would soon be upon us. Oh…and it will. What–20 degrees above normal? Now that’s just not right.
Remember those Orange Muffins I posted about a few weeks ago? Well, I took that recipe and converted it to what I had on hand (out of eggs!) and changed up the directions a bit. They result was pretty darn good–meaning my kids devoured them. Read on and make these. They are so good. In fact, I’m going to go ahead and say that they are the best poppyseed muffins I’ve ever had. The texture is definitely something to write home about.
Lemon-Almond Poppyseed Muffins
Makes 12 regular or 36 mini-muffins
(Remember–this recipe does not have eggs in it. It’s not a typo.)
8 Tbsp. cold butter, cut into tablespoon sized pieces
2 cups all-purpose flour
1 cup sugar
1 tsp. baking soda
1/2 tsp. salt (use a little more if you use unsalted butter)
3/4 cup Greek yogurt or sour cream (I used fat free yogurt and it was great)
1/2 tsp. lemon oil (or the zest of a lemon)
1/4-1/2 tsp. pure almond extract
2-3 Tbsp. poppyseeds
For optional glaze:
1 cup confectioner’s (icing) sugar
a few tablespoons milk
1/4 tsp. almond extract
Preheat oven to 375 degrees F. Prepare a 12-well muffin tin by greasing well or placing a paper (cupcake) liner in each cup.
Whisk the dry ingredients together in a large bowl. Add the butter and using your hands or a pasty blender, cut the butter into the dry ingredients until crumbly. Using an electric mixer, or a wooden spoon, beat in the yogurt or sour cream,the extracts and the poppyseeds. The batter will be stiff.
Spoon an even amount of batter into each muffin cup. (I find it takes about 1/4 cup each.) Don’t worry about spreading the batter into the cup, it will spread as it bakes.
Bake for about 20-25 minutes, or until golden on top and a toothpick inserted into the center comes out clean. Let cool before serving. (If you make mini-muffins bake for only 9-10 minutes.)
For glaze:Whisk the almond extract and a little of the milk into the confectioner’s sugar. Add more milk as needed to reach drizzling consistency.
Question for you:
Do you prefer your muffins plain….
Or drizzled with glaze?