These Lemon Poppyseed Almond Muffins are insanely moist, easy to make and perfect for a slow morning or brunch!
Happy Monday everyone!
I am going to start a new theme here on the blog…Muffin Monday’s! You can start to expect a new muffin recipe from me every Monday! First up: Lemon Poppyseed Almond Muffins!
Why? Well. I want to start portraying recipes on my blog that reflect foods I actually eat. In the baking department, muffins and cookies are my favorites! Oh, and scones. I might need to start Scone Sunday’s but I won’t get too ahead of myself.
As far as other realistic foods I eat, I will be posting more dinner recipes in 2019. I did an audit of my blog and it doesn’t reflect a lot of foods I eat in “real life” so I want my blog to be a great reference for go to, healthy meals. Not just appetizers and sides!
What else would you like to expect from the blog in 2019? Please let me know below!
In the meantime, let’s talk muffins. I was inspired to make these muffins from my Lemon Poppyseed Scones recipe. I adore the lemon poppyseed combo and wanted to start out Muffin Monday’s with these delicious bites of heaven.#MuffinMondays pt. 1 is here! Every Monday, check back in on the blog to find a new muffin recipe! Click To Tweet
Tips for making Lemon Poppyseed Almond Muffins:
- Use fresh lemon! It adds a delish flavor profile and plus you need a little bit of zest too!
- I love the additional flavor lemon extract gives so I highly recommend. But, if you only have vanilla on hand that works too. I’d also recommend almond extract.
- Don’t over mix the batter or over bake! Check muffins at 20 minutes. My oven at 400 degrees F took exactly 22 minutes but I would insert a toothpick and check the color of the tops of the muffins at 20 minutes to play it safe. Nothing is worse than a dense muffin!
- If you are not a fan of vegetable oil, swap it out with coconut oil.
What kitchen tools are needed for this recipe?
- Sometimes I love when all I need is my stand mixer for recipes, but then I hate having to clean it up afterwards. For this recipe, no stand or hand mixer is required. You will need…
- 2 bowls
- A whisk
- Measuring cups/spoons
- Muffins/cupcake tin with cupcake liners
This recipe makes about 22-24 small cupcake sized muffins so they are great for a party or brunch! Or you can make them in a larger muffin tin, just be aware they may take longer to bake!
In wedding news: We picked our venue and date!!! I am keeping it somewhat a secret until I send my save the dates out by I am so excited to have a venue finally! I also went wedding dress shopping yesterday. I did not say YES to the dress yet but I found a few that I love!! So so excited!
I hope you all love this recipe!
Lemon Poppyseed Muffins with Streusel Topping
- 3 cups flour
- 2 1/2 cups sugar
- 2 Tbsp. poppyseeds
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. salt
- 1 tsp. lemon zest
- 1/2 tsp. cardamom
- 1 cup whole milk
- 1/2 cup sour cream (or Greek yogurt)
- 1 cup vegetable oil (or coconut oil)
- 3 large eggs
- 2 1/2 tsp. lemon extract*
- 1 tsp. fresh lemon juice
- 1 tsp. lemon zest
- 1/4 cup flour
- 1/4 cup sugar
- 4 Tbsp. unsalted butter
- 1/4 cup slivered almonds
- 1 tsp. lemon zest
Preheat oven to 400 degrees F. Line a cupcake tin with cupcake liners and spray with PAM. Make the streusel topping: combine ingredients into a bowl and mix with hands until mixture becomes crumbly. Set aside.
In a large bowl, whisk the first 7 ingredients together (dry ingredients). In another bowl, whisk the next 7 ingredients together. Pour the wet ingredients together the dry and fold together, being careful not to over mix.
Use a 1/4 cup measuring cup to scoop batter into each cupcake tin. Then top each cupcake with about 1 Tbsp. streusel topping. Bake for 20-22 minutes then enjoy!
*You can use almond extract or vanilla if you do not have lemon extract