Does bigger = better? In the case of these giant almond poppyseed muffins, YES.
To make Lemon Poppyseed muffins, use Betty Crocker™ Yellow or Lemon Cake Mix + Lemon Pudding Mix.
When your almond poppyseed muffins are cooking, make a little simple syrup with equal parts almond liqueur and sugar. Then drizzle tops of just-baked muffins with 3-4 tablespoons of the syrup. You’ll get the tender, moist, a-little-crispy-on-top texture all great poppyseed muffins have.
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