Description

These Almond Poppy Seed Muffins are a treat for the taste buds, offering a perfect balance of flavors and easy preparation. With a delightful blend of almond extract, poppy seeds, and a fluffy texture, these muffins are ideal for breakfast, brunch, or as a snack. Enjoy their irresistible flavor with simple ingredients and a quick cooking method, perfect for anyone seeking a homemade delight.

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 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

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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 using a spatula.
Gradually mix the dry ingredients into the wet ingredients, mixing just until combined. The batter will be very thick!
Allow the bowl to rest for 15 minutes on the counter. During this time, preheat the oven to 425ºF.
For bakery-style muffin tops, line a 12-count muffin pan with 6 muffin liners. Fill every other muffin well with batter to allow for proper spreading. Fill each liner with at least ½ cup of batter, ensuring the batter is domed before baking. Press sliced almonds on top and sprinkle with sanding sugar.
Bake for 7 minutes at 425ºF, then keep the muffins in the oven while lowering the temperature to 350ºF. Bake for an additional 14-16 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan before removing. Repeat with the remaining batter, remembering to raise the temperature back to 425ºF.

Notes

For a richer flavor, use high-quality almond extract.
Ensure the buttermilk is at room temperature for better mixing.
Use fresh poppy seeds for optimal taste.

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 8g
Sodium: 200mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg