Description
These almond poppy seed muffins are a delightful treat, balancing nutty flavors with a soft texture. Perfect for breakfast or a snack, and easy to make with simple ingredients like almond extract and poppy seeds.
Ingredients
Scale
- 4 cups (480g) all-purpose flour
- 1 ¾ cups (347g) granulated sugar
- 4 tsp baking powder
- 1 tsp salt
- 3 Tbsp (28g) poppy seeds
- 4 large eggs
- ¾ cup (170g) buttermilk
- ½ cup (114g) sour cream (or full-fat yogurt)
- ½ cup (100g) neutral oil
- 4 Tbsp (57g) unsalted butter (melted & cooled)
- 2 tsp almond extract
- Sliced almonds
- Sanding sugar
Instructions
- In a mixing bowl, combine flour, granulated sugar, baking powder, salt, and poppy seeds. Stir to mix and set aside.
- In a separate large bowl, whisk together eggs, buttermilk, sour cream, oil, melted butter, and almond extract until combined.
- Gradually incorporate the dry ingredients, mixing until just combined. The batter will be thick!
- Let the batter rest for 15 minutes while preheating the oven to 425ºF.
- Prepare a muffin pan with 6 liners, filling every other muffin well to allow dome shape. Add at least ½ cup of batter to each liner and top with sliced almonds and sanding sugar.
- Bake for 7 minutes at 425ºF, then reduce temperature to 350ºF and continue baking for 14-16 minutes until a toothpick comes out clean. Cool in the pan before removing.
Notes
Ensure to fill the muffin liners generously for a better dome.
Don’t forget to preheat the oven before baking to achieve the best results.
The batter can be kept in the refrigerator for up to 24 hours before baking.
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg