ALMOND-LEMON POPPY SEED MUFFINS
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!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 12
Number Of Ingredients 4
Steps:
- 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.
- 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).
- 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).
- 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.
Nutrition Facts : Calories 190, Carbohydrate 27 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Muffin, Sodium 190 mg, Sugar 15 g, TransFat 0 g
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MCrack O'chungus
[email protected]These muffins were a bit of a let down. They were dry and lacked flavor. I'm not sure what went wrong, but I won't be making them again.
Heather Kuenzli
[email protected]Easy to make and delicious! I used a gluten-free flour blend and they turned out great. My family loved them.
Tuneblasta
[email protected]These muffins were amazing! The perfect balance of sweetness and tartness. I loved the almond flavor and the poppy seeds added a nice crunch. I'll definitely be making these again and again.
Aneel Shahzad
[email protected]Not bad, but not great. I found the muffins to be a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
reversed oof
[email protected]These muffins are the perfect combination of sweet and tart. I love the almond flavor and the poppy seeds add a nice texture. I'll definitely be making these again.
Steve Cruickshank
[email protected]I made these muffins for my kids' school bake sale and they were a huge success! They loved the lemon flavor and the poppy seeds. I'll definitely be making them again for their next bake sale.
Karl Parvizi
[email protected]Disappointing. The muffins didn't rise properly and were quite dense. I'm not sure what went wrong.
Shauna Lee
[email protected]These muffins were a hit at my brunch party! They were so moist and flavorful, and the poppy seeds added a nice crunch. I'll definitely be making these again.
Kalid Baloch786
[email protected]Meh. I found these muffins to be a bit dry and bland. I think I'll stick to my old muffin recipe.
Nem Singh
[email protected]These muffins were easy to make and oh so tasty! I used fresh lemons from my tree, and the flavor was amazing. Everyone who tried them raved about them.
Nekhi Davis
[email protected]Followed the recipe exactly and the muffins turned out perfectly! They were light and fluffy, with a delicious citrus flavor. My family loved them!
Garrett Clay
[email protected]These muffins were a delightful burst of flavor! The combination of almond, lemon, and poppy seeds was perfectly balanced, and the muffins had a moist, tender crumb. I'll definitely be making these again soon!