Lemon Poppy Seed Muffins with Citrus Glaze

I have been looking for a Lemon Poppy Seed Muffin recipe to try out and found this one the other day on Dinners For A Year And Beyond. The muffins looked so decadent and moist, I couldn't wait to make them! They seemed a lot like cupcakes to me with the citrus glaze and powdered sugar, which was fine by me! The next time I make these, I will probably add more poppy seeds but other than that I would not change a thing. They were scrumptiously delicious!


Lemon Poppy Seed Muffins with Citrus Glaze

The Muffins:
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 1/2 cups sugar
3 eggs
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

The Glaze:
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!!