Description
These Almond Poppy Seed Muffins feature a delightful flavor profile and simple ingredients. Perfect for breakfast or an afternoon snack, they offer a touch of gourmet without the fuss.
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
- 1/3 cup vegetable oil
- 1/4 cup melted & cooled butter
- 1 tsp almond extract
- 1/4 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 a larger bowl, mix eggs, buttermilk, sour cream, oil, melted butter, and almond extract with a spatula until combined.
- Gradually fold in the dry mixture, stirring until just combined; 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 muffin pan with 6 liners and fill every other one with batter, using at least ½ cup per liner. The batter should be domed before baking.
- Top the muffins with sliced almonds and a sprinkle of sanding sugar.
- Bake for 7 minutes at 425ºF. Without opening the oven, lower the temperature to 350ºF and bake for an additional 14-16 minutes until a toothpick comes out clean. Allow to cool in the pan before removing.
Notes
Allowing the batter to rest helps improve the texture of the muffins.
Feel free to adjust the amount of almond extract to your taste preference.
These muffins freeze well; store them in an airtight container.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 10g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg