Lemon Poppy Seed Muffins with Citrus Glaze
Instead of a purchased coffeecake or Dunkin Donuts, I like to have a homemade bundt cake or muffin with my morning coffee. Lemon Poppy Seed Muffins are a quick recipe for you to throw together (all the ingredients are combined in one bowl) and will bake up in about 20 minutes - about the same time it takes you to run to the bakery for donuts. The muffins are good, but it is the glaze that puts them over the top.
No Thank You boy can devour about a half dozen Lemon Poppy Seed Muffins in one sitting. See if you can beat his record.
Lemon Poppy Seed Muffins
makes about 24 muffins
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 1/2 cups sugar
1 1/8 cups canola oil
1 1/2 teaspoons almond extract
1 1/2 teaspoons vanilla extract
juice and zest of 1 lemon
1 1/2 tablespoons poppy seeds
1 1/2 cups milk
3/4 cup sugar
1/4 cup orange juice
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
powdered sugar for dusting
Preheat oven to 350 degrees. Line a standard sized muffin pan with muffin liners or spray with cooking spray.
In a large mixing bowl, combine all the ingredients. Mix until just blended. Fill muffin cups a little more than 3/4 full. Bake for about 20 - 24 minutes or until a toothpick comes out clean. Remove from oven and cool for 10 minutes.
Meanwhile, make the glaze. In a small saucepan over medium high heat, combine glaze ingredients. Bring to a boil and cook, stirring occasionally, or until sugar dissolves. Remove from heat and cool for 5 minutes and then pour over muffins. Dust with powdered sugar when cool. Let glaze harden before enjoying with your morning coffee.
It makes a large batch - stash a few in the freezer!!