Description
These delightful Almond Poppy Seed Muffins are a perfect treat for breakfast or a snack. They are moist, tender, and bursting with almond flavor, making them a favorite among muffin enthusiasts.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon poppy seeds
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
Wet Ingredients:
- 2 large eggs
- 1 cup whole milk
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
Topping:
- 1/2 cup sliced almonds for topping
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin with liners or by greasing lightly.
- Mix Dry Ingredients: In a large bowl, whisk together flour, poppy seeds, baking powder, salt, and sugar.
- Combine Wet Ingredients: In another bowl, whisk eggs, milk, melted butter, almond extract, and vanilla extract until well combined.
- Mix Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Bake: Divide the batter among muffin cups, sprinkle sliced almonds on top, and bake for 18-20 minutes or until a toothpick comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra almond flavor, add a tablespoon of finely ground almonds to the batter.
- Muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
