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.
Use fresh lemon! It adds a delicious 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 15 minutes. My oven at 400° F took exactly 17 minutes but I would insert a toothpick and check the color of the tops of the muffins at 15 minutes to play it safe. Nothing is worse than a dense, dry muffin!
If you don’t want to use butter, you may substitute it with oil (just note it will be a much more soft muffin).
If you don’t have milk, you can substitute milk with Greek yogurt or buttermilk at room temperature)
Preheat the oven to 380°F but then right when you put the muffins in to bake, turn it up to 400°F to ensure your muffins have a dome top.
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…
This recipe makes 12 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!
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3Tbsp.unsalted butter, cold and cut into small pieces
1/4cupslivered almonds (optional)
Preheat oven to 380°F. Line a cupcake tin with cupcake liners or spray with non stick baking spray. Make the streusel topping first: combine the flour, brown sugar, almonds (optional) and lemon zest in a medium sized bowl. Add the pieces of cold butter into the bowl and use a pastry blender or fork to cut the butter into the mixture until it is the texture of coarse meal. You do not want it to become a cohesive dough. Set aside.
In a large bowl, whisk the flour, sugar, poppyseeds, baking powder, baking soda, salt, lemon zest and cardamom together.
In a separate bowl, whisk the milk, butter, eggs, lemon juice and lemon extract together until smooth. Gently fold in this mixture (10-12 stirs) into the flour mixture until just combined. It will be very light and fluffy & it's OK if it's not all mixed.
Use a 1/4 cup measuring cup to scoop batter into each cupcake tin. Then top each muffin with about ~1 Tbsp. streusel topping. Place in oven and immediately turn the oven to 400°F (this helps ensure a dome on your muffins instead of flat muffin tops!) Bake for 15-17 minutes or until you insert a toothpick and it comes out clean. Enjoy!
*You can use almond extract or vanilla extract if you do not have lemon extract but the lemon extract makes these extra lemon-y!To make into a loaf: Follow the same recipe instructions (You may have extra streusel topping), except put in a loaf pan and bake for 40-45 minutes, or until middle is fully cooked. You may need to place a piece of foil over the top of the bread so the edges do not burn. Once removed from oven, let cool 20 minutes before turning out of the tin. (I know, it’s hard to wait!)