I was so happy to find this recipe after having grocery store bakery almond poppyseed muffins that were SO good but so huge and probably terrible for you! This is a great recipe! Still not exactly a health food, but I feel a lot better about these than the grocery store variety. I have made these several times with great results. Be careful not to overmix - I think I overmixed my last batch a little and the texture was a little tougher. As some have said, the glaze is runny - I have not tried it as written (it just seemed too runny). The first few times I made the muffins we either had them without glaze (they are really good without it), or made the glaze with powdered sugar, a little water, no orange juice (we were out) and the rest of the ingredients as written. I added powdered sugar until it was a little bit thick, but still liquid. We have since tried it with the orange juice, and it is a nice flavor, but be prepared to use a very small amount of orange juice and a *lot* of powdered sugar. For a "fancy" touch, we put a few almond slices on top of the glaze before it hardens.

Reviewed On: Oct. 14, 2008