Flavors that I adore are lemon and almond. Combine the two, and they are a perfect match. These muffins comes together pretty quickly, with a perfect balance of lemon and almond. Topped with almond slices, these make a perfect breakfast or brunch treat.
I have a few “flavor triggers”– that is, certain ingredients that totally grabs my attention. To name a few, caramel, pumpkin, strawberries and honey. On the very top of my favorite list of these triggers is almond. To be specific, I adore anything with almond extract. Marzipan sends me over the edge with flavor bliss. These muffins are quick to make, and definitely gave me that almond flavor that I love so much.
Fortunately, every ingredient is a pantry/refrigerator staple in our home. I only had low-fat vanilla yogurt and I was relieved to find a bag of Trader Joe’s Dry Toasted Sliced Almonds. If you can find these almonds, they are inexpensive and so good. Otherwise- you can toast your own in a dry skillet for just a couple of minutes. My baking powder container is where I store some of my (many) measuring spoons– a tip I read in a magazine that says to “unhook” them so you can wash one at a time. Ya know– it’s so much easier! The recipe (as always) is on the bottom of this posting for all of the ingredients– lemon zest, almond extract, eggs, yogurt, butter, flour, sugar and poppy seeds.
The butter and sugar is mixed until fluffy… then the eggs (I opted not to use the just egg whites, but you can), the lemon zest and the almond extract. Last the dry ingredients are mixed in (on low) alternately with the yogurt.
I am not afraid to taste any kind of batter to make sure that it’s seasoned right- this batter is a winner!
I decided to use a king-sized muffin pan– I don’t mess around when it comes to making or eating muffin! I’m a big fan of using an ice cream scoop. I think it’s so much easier. I filed them paper cups about halfway.
I put these into a 350F oven and set the timer for 20 minutes. Five minutes later– I realized I forgot to put the almond slices on top! D’oh!
These tested “clean” and I cooled them for a few minutes. I had enough batter for four more muffins, so this time I added the almonds to the batter.
These are moist with just the right ratio of almond flavor. I love the crunch of poppy seeds and a nice hint of lemon. Now that I think about it, these taste like the ones I buy at Costco– only I made them myself! I did rename the recipe to include “lemon” because I love the flavor of that, too.
Lemon Almond Poppyseed Muffin
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon poppy seeds
- 1/4 teaspoon baking soda
- 1 cup sugar
- 1/2 cup unsalted butter soft
- 2 eggs
- 1 teaspoon almond extract
- 1 teaspoon grated lemon peel
- 1 cup plain lowfat yogurt
- 1/4 cup sliced almonds toasted (optional)
Instructions
- Combine flour, poppy seed and baking soda; set aside.
- In a large mixing bowl, beat sugar and butter with an electric mixer on medium speed until fluffy.
- Beat in egg whites or eggs, almond and lemon peel.
- Add the (flour) mixture and yogurt alternately to the beaten mixture, beating after each addition until combined.
- Fill prepared muffin cups 2/3 full. Sprinkle with sliced almonds if desired.
- Bake at 375°F for 20 minutes or until golden.
Notes
Thank you so much for the award. I'm so glad you liked these muffins. Pumpkin and almond both are also my flavor triggers!
I work at a school too. I'm the lunch lady. Looks like were on similar schedules but our Fall break is during Thanksgiving. Enjoy your weelend! 🙂
I love almond extract too, especially the way it smells. mmm!
These muffins look so pretty and simple. What a perfect way to strt your vacation!
mmmmmm I am craving one of these, they look scrumptious
what beautiful muffins. youre making me wanna go grab a handful of almonds as a midnight snack LOL
They look and sound lovely. Now knowing you like almond flavoring, I have an almond thumbprint shortbread cookie that is wonderful. Won best tasting at a couple of cookie exchanges. LMK if youd like the recipe..
Gorgeous! Lemon and poppy is one of those flavor triggers for me – it's the best!
Enjoy your time away from work. The muffins look fabulous! Love almonds and pumpkin flavors. Like you, marizpan sends me over the edge too.
Gorgeous muffins–I love lemon-poppyseed and the almonds sound great. Have a wonderful time!
You had me with those gorgeous pictures and the word "lemon"!!
I also love almond flavor. These muffins are right up my alley.
Oh don't these look delicious! I'm a sucker for anything lemon. We have a small Meyer lemon tree in our yard, and in another month or two I'll be swimming in them 🙂 Yum. Must remember to try these.