Description
These Almond Poppy Seed Muffins are a delightful treat, combining flavorful almonds and poppy seeds in a simple, thick batter. Perfect for breakfast or a snack, these muffins are easy to prepare and sure to impress your friends and family.
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 butter
- 1 tsp almond extract
- 1/2 cup sliced almonds
- 2 tbsp sanding sugar
Instructions
- In a mixing bowl, combine flour, granulated sugar, baking powder, salt, and poppy seeds. Stir to mix and set aside.
- In another large bowl, whisk together the eggs, buttermilk, sour cream, oil, melted butter, and almond extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. The batter will be thick!
- Let the batter rest on the counter for 15 minutes while preheating the oven to 425ºF.
- For bakery-style muffins, line a 12-count muffin pan with 6 muffin liners, filling every other well. Fill each liner with ½ cup of batter, creating a dome shape. Top with sliced almonds and sprinkle with sanding sugar.
- Bake at 425ºF for 7 minutes. Then, reduce the oven temperature to 350ºF and continue baking for 14-16 minutes or until a toothpick inserted comes out clean. Cool in the pan before transferring to a wire rack.
Notes
Allow the batter to rest to enhance the muffin’s texture.
Using the correct oven temperatures is crucial for achieving the perfect muffin top.
Adjust baking time based on your oven’s performance.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg