Description
These Almond Poppy Seed Muffins offer an irresistible flavor, combining the nuttiness of almonds with the crunch of poppy seeds. Perfect for breakfast or a snack, they are simple to make and sure to please anyone looking for a delightful homemade treat.
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
- 1/4 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 to mix and set aside.
- In a larger bowl, combine the eggs, buttermilk, sour cream, oil, melted butter, and almond extract. Stir with a spatula until mixed.
- Gradually incorporate the dry ingredients, mixing until just combined, noting that the batter will be thick.
- Let the batter rest for 15 minutes while preheating the oven to 425ºF.
- For bakery-style muffin tops, line a 12-count muffin pan with 6 liners, filling every other muffin well. Fill each liner with at least ½ cup of batter, doming it slightly before baking. Top with sliced almonds and a sprinkle of sanding sugar.
- Bake for 7 minutes at 425ºF, then without removing the muffins, reduce the temperature to 350ºF and bake for an additional 14-16 minutes or until a toothpick comes out clean from the center. Allow muffins to cool in the pan before transferring. Repeat with remaining batter, ensuring to preheat back to 425ºF.
Notes
For a more moist muffin, ensure butter is cooled before mixing.
Using fresh ingredients will enhance the flavor and texture.
Feel free to experiment with different toppings like crushed nuts or fruit.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg