Bright, tender muffins infused with a hint of almond and a crackly sugar topping.
When I saw Allie of Through Her Looking Glass post these beauties a while ago, I jumped to make them.
I had all the ingredients on hand, and I love a good lemon poppy seed combo!
These muffins were super simple to put together, and they were a hit with my whole family.
I especially liked the addition of almond extract to the batter – it added another level of flavor that typical lemon poppy seed muffins don’t have.
My son was thrilled to help
eat the batter make these muffins. It was his first time using this type of sifter, and he had a blast with it!
He also loved counting the muffin liners and portioning out the batter. And he did it all with such flair while wearing his firefighter hat. Ha!
These beauties disappeared pretty quickly. They aren’t huge muffins, so we maaaay have had more than one per serving for breakfast.
On the same day.
Every day until they were gone.
- 1 1/2 cups sifted flour
- 1 1/8 cups sugar
- 3/4 teaspoon salt
- 3/4 teaspoon baking powder
- 2 eggs beaten
- 3/4 cup milk
- 2/3 cup vegetable oil
- 2 tablespoons fresh squeezed lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 tablespoons poppy seeds
- 1 1/2 tablespoons fresh lemon zest
- Optional: 2 tablespoons white sparkling sugar
See Through Her Looking Glass for the full recipe.