Lemon-Almond Poppy Seed Muffins
Wake up, drizzle, and enjoy!

These tasty, not-too-sweet treats are packed with fresh citrus and topped with a tangy icing. A sprinkle of turbinado sugar and nutty toasted almonds before baking makes for a sparkling, crunchy finish.
all-purpose flour
baking powder
baking soda
kosher salt
plain whole-milk yogurt
grated lemon zest
fresh lemon juice (from 2 to 3 lemons), plus 4 to 6 tsp. for glaze
pure vanilla extract
unsalted butter, at room temperature
granulated sugar
large egg, at room temperature
poppy seeds
turbinado sugar
sliced almonds
confectioners' sugar
- Heat oven to 400°F and line 12-cup muffin pan with paper liners.
- In large bowl, whisk together flour, baking powder, baking soda, and salt. In separate bowl, mix yogurt, lemon zest, 1/3 cup lemon juice, and vanilla.
- In large bowl, using electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, about 2 minutes. Beat in egg, scraping side of bowl as necessary. Add half of flour mixture, mixing just to combine, then half of yogurt mixture, scraping bowl and beater as necessary. Repeat with remaining flour and yogurt mixtures, then fold in poppy seeds.
- Using 1/4-cup ice cream scoop, scoop out rounded portion of batter into each muffin cup.
- In small bowl, stir together turbinado sugar and 2 teaspoons water. Immediately stir in almonds, then top each muffin with about 1 tablespoon sugared almonds, mounding in middle.
- Bake, rotating pan halfway through, until muffins are golden brown, 16 to 20 minutes. Transfer pan to wire rack and let muffins cool completely.
- For glaze, in small bowl, stir together confectioners’ sugar and 4 teaspoons lemon juice, adding additional lemon juice 1/2 teaspoon at a time if necessary (glaze should be smooth and thick). Using spoon, drizzle glaze across cooled muffins.
NUTRITIONAL INFORMATION (per muffin): About 320 calories, 12 g fat (5.5 g saturated), 5 g protein, 235 mg sodium, 50 g carbohydrate, 2 g fiber
GH Test Kitchen Tip: Make the muffins and the glaze the night before, then take care of the finishing touches in the morning.
Did you make this recipe? Comment below!