I am a muffin person. I can’t help but love the convenience of grabbing a pastry in the morning to pair with my tea, or running out the door and having something delicious to get my morning started. One of my favorite muffins has always been lemon poppy seed. It has a light and refreshing taste that reminds me of spring. When I am freezing during the cold winter months in New Hampshire, I make a batch of these bad Larrys and pretend the tulips are just blooming and warmer weather is on its way. This light and citrusy muffin, drizzled with a slightly tart glaze, will have you dreaming for that alarm clock to go off early for a taste of spring!
MAKES: 12 muffins
1 MUFFIN: 196 Calories, 16 g Fat, 3 g Carbs, 8 g Protein
½ cup (120 ml) sour cream
4 large eggs
2 tsp (10 ml) vanilla extract
3 cups (312 g) almond flour
¾ cup (85 g) erythritol
2 tsp (9 g) baking powder
½ tsp cinnamon
¼ tsp salt
2 tbsp (20 g) poppy seeds
2 tbsp (30 ml) lemon juice
1 tbsp (10 g) lemon zest
¼ cup (30 g) powdered erythritol
¼ cup (60 ml) unsweetened almond milk
1 tsp lemon extract
Preheat the oven to 325°F (162°C). Line a muffin tin with muffin liners.
To make the muffins, use a mixer to combine the sour cream, eggs and vanilla, blending for 30 seconds. Add the almond flour, erythritol, baking powder, cinnamon and salt, blending until smooth. If the batter is too thick, add ¼ cup (60 ml) of water to thin it out. Once the batter is smooth, mix in the poppy seeds, lemon juice and lemon zest.
Divide the mixture among the prepared muffin cups and bake for 25 to 30 minutes, or until just golden brown and firm to the touch. Allow to cool completely.
While the muffins are cooling, make the lemon glaze by combining the powdered erythritol, almond milk and lemon extract. Drizzle the glaze over the tops of the muffins.