You guys, this has been a crazy weekend, and my heart breaks for Texas. Doug was actually supposed to take the boys to Houston this weekend, so we were watching everything pretty closely from Alaska. Needless to say, there is no trip to Houston in the near future. If you’re looking for practical ways to help, this is a great list.
School started for my kids last week. And, while I’m excited to get back to the routine and to have a couple of hours to myself in the afternoon, I’m not really looking forward to 176 more early mornings! These muffins are quick and easy, and are a perfect addition to a school breakfast. I’m not going to lie though, these muffins are extra sweet, especially with the glaze. You might prefer these for an afterschool snack!
These muffins are a little sticky, so I would definitely recommend using cupcake liners, unless you want to spend ten minutes carefully removing them from the muffin tins. Not that I have any experience with that! If you have kids that love to help out in the kitchen, brushing the glaze on, the muffins is a great job for little hands!
Lemon Poppy Seed Muffins
- 1 c. oil
- 3 eggs
- 1 1/2 c. milk
- 1 1/2 Tbsp. poppy seeds
- 1 1/2 tsp. vanilla
- 1 tsp. almond flavoring
- zest and juice of 1 lemon
- 3 c. flour
- 2 1/2 c. sugar
- 1 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 3/4 c. sugar
- 1/4 c. water
- 1/2 tsp. vanilla
- 1 Tbsp. lemon juice
- 1 tsp. lemon zest
- Mix liquid ingredients until combined.
- Gradually add dry ingredients. Mix well.
- Add cupcake liners to muffin tins.
- Bake at 350º for 20-25 minutes.
- While muffins are baking mix ingredients for the glaze.
- Brush glaze on muffins while they’re still warm.