Description
These Almond Poppy Seed Muffins are a delightful treat, combining the rich flavor of almond extract with poppy seeds for a deliciously moist muffin. Perfect for breakfast or a midday snack, they’re easy to make and sure to impress your family and friends!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp poppy seeds
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/3 cup vegetable oil
- 1/4 cup melted & cooled butter
- 1 tsp almond extract
- 1/2 cup sliced almonds
- 2 tbsp sanding sugar
Instructions
- In a mixing bowl, combine the flour, granulated sugar, baking powder, salt, and poppy seeds. Stir with a spoon to combine and set aside.
- In a larger mixing bowl, mix together the eggs, buttermilk, sour cream, oil, melted & cooled butter, and almond extract with a spatula.
- Gradually mix in the dry ingredients until just combined. The batter will be quite thick.
- Let the bowl sit for 15 minutes. During this time, preheat the oven to 425ºF.
- For bakery-style muffin tops, line a 12-count muffin pan with 6 muffin liners, filling every other muffin well. Fill the liners with at least ½ cup of batter. Press sliced almonds on top and sprinkle with sanding sugar.
- Bake for 7 minutes at 425ºF, then reduce the temperature to 350ºF and continue baking for 14-16 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan before removing. Repeat with the remaining batter, raising the temperature back to 425ºF.
Notes
Batter thickness is key for a perfect muffin shape.
Letting the batter rest allows for better consistency during baking.
Using almond extract enhances the flavor of the muffins.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg