Lemon Poppyseed Muffins

LEMON POPPY SEED MUFFINS WITH ALMOND MILK GLAZE

I can’t believe it’s taken me this long to do a recipe for my favorite muffin. Now I do love a good banana nut or savory corn bread muffin. However, lemon poppy seed has always been my favorite since I was a kid.

My grandmother used to have these at her house for when we would stop by to visit. Those, and a bowl full of kiwi and walnuts. Don’t ask me why, but I wasn’t mad at it.

I added a lemon juice and almond milk powdered sugar glaze to the top, with more sliced almonds.

LEMON POPPY SEED MUFFINS WITH ALMOND MILK GLAZE RECIPE

Ingredients

• 2 cups all-purpose flour

• 1/2 cup granulated sugar

• 2 tablespoons agave nectar

• 3 tablespoons poppyseeds

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon fine salt

• 1 cup organic almond milk, at room temperature

• 1 stick unsalted butter, melted and cooled

• 1 large egg, at room temperature

• juice from a fresh lemon (whole lemon)

• 1 1/2 tablespoons fresh lemon zest

For the glaze:

• 2 cups powdered sugar

• 2 tablespoons fresh lemon juice

• 1/2 teaspoon almond extract

• 1/4-1/3 cup almond milk, depending on how thin or thick you like the glaze

Instructions

Preheat the oven to 400°F. Line a standard muffin tin with paper liners.

In a large bowl whisk together the flour, sugar, poppyseeds, baking powder, baking soda, and salt.

In a small bowl whisk together the milk, butter, egg, agave nectar, juice, and zest.

Pour into the dry ingredients and stir with a rubber spatula until just combined.

Do not overmix, there should be a couple streaks of flour remaining.

Divide evenly among the muffin tin cups.

Bake for 15 minutes or until lightly golden and bounce back when touched.

For glaze mix ingredients together and stir to smooth. Pour over muffins when cooled slightly.