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Almond Poppy Seed Muffins
heaping 1/4 cup poppy seeds
plain yogurt or sour cream
I used full fat Greek yogurt
melted and slightly cooled
for the gaze
milk to thin
Set the oven to 375F
Whisk the dry ingredients, including poppy seeds, together thoroughly, you don't want lumps of baking soda in your muffins.
Whisk the eggs and yogurt together and blend well. Stir in the melted butter and the almond extract.
Add the wet ingredients to the dry ingredients, and mix until just combined. Don't over mix or your muffins may be tough.
Fill muffin cups with batter. This makes 12 large muffins, so
high sided muffin liners
, will help contain the batter. If you use regular muffin liners this recipe will make a few more muffins.
Bake for about 25 to 30 minutes, until the tops are just starting to get a little golden around the edges and a toothpick inserted in the center comes out without wet batter clinging to it.
Cool slightly on a rack before glazing.
To make the glaze, mix the sugar, almond extract, and milk until you get a smooth, glossy glaze.
https://theviewfromgreatisland.com/almond-poppy-seed-muffins/ October 12, 2013