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Almond-Lemon Poppy Seed Muffins

almond-lemon poppy seed muffins Breakfast
Almond-Lemon Poppy Seed Muffins
  • Prep 10 min
  • Total 35 min
  • Servings 12

For a sweet, light and springy flavor combination, you can't beat these muffins. Start with Betty Crocker™ lemon poppy seed muffin & quick bread mix, and add a bit of almond extract for a nutty-sweet flavor boost. A topping of sweet glaze and toasted almonds makes them pretty as a picture and adds a touch of extra zingy flavor and crunch. Bake them up in pretty liners for special occasions—they'll be a welcome addition to your brunch buffet!

Updated February 27, 2020

Ingredients

  • 1
    box (14.5 oz) Betty Crocker™ lemon poppy seed muffin & quick bread mix
  • Water, vegetable oil and eggs called for on muffin mix box
  • 3/4
    teaspoon almond extract
  • 1/4
    cup sliced almonds, toasted

Steps

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  • 1
    Heat oven to 425°F (400°F for dark or nonstick pan). Grease bottoms only of 12 regular-size muffin cups, or place foil or paper baking cup in each muffin cup.
  • 2
    In medium bowl, stir muffin mix, water, oil, eggs and almond extract with spoon just until blended (batter may be lumpy). Divide batter evenly among muffin cups (about 1/4 cup each).
  • 3
    Bake 15 to 20 minutes or until golden brown and tops spring back when touched. Cool in pan on cooling rack 5 minutes. Carefully remove from pan (if muffins are not in paper cups, run knife around sides before removing).
  • 4
    Squeeze Glaze packet from muffin mix about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. Drizzle glaze over warm muffins. Sprinkle almonds on top. Serve warm or cool.

  • For Almond-Lemon Poppy Seed Muffin Loaf: Heat oven to 375°F. Grease bottom of 8x4-inch loaf pan. Make batter as directed in recipe. Pour into pan. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen from sides of loaf pan; remove to cooling rack. Cool completely, about 1 hour. Continue as directed for topping loaf with glaze and almonds.
  • To toast almonds, heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
  • Mix just until dry ingredients are moistened. Overmixing causes tunnels and a tougher texture in the muffins.

Nutrition Facts

Serving Size: 1 Muffin
Calories
190
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
190mg
8%
Potassium
25mg
1%
Total Carbohydrate
27g
9%
Dietary Fiber
0g
0%
Sugars
15g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

  • Take your pick! You can make this recipe as a quick bread-style loaf or muffins.

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