Description
These Almond Poppy Seed Muffins are delightfully fluffy, filled with almonds and poppy seeds, making them a perfect treat for breakfast or snack time. Enjoy the rich almond flavor and soft texture in every bite.
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
- 1/4 cup sour cream
- 1/3 cup vegetable oil
- 1/4 cup melted & cooled 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 well and set aside.
- In a larger bowl, mix eggs, buttermilk, sour cream, oil, melted and cooled butter, and almond extract until combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. The batter will be very thick.
- Allow the batter to rest for 15 minutes while preheating the oven to 425ºF.
- To create bakery-style muffin tops, line a 12-count muffin pan with 6 muffin liners and fill every other well with batter, ensuring each liner is filled with at least ½ cup, allowing the tops to dome.
- Press sliced almonds onto the muffin tops and sprinkle with sanding sugar before baking.
- Bake at 425ºF for 7 minutes, then lower the oven temperature to 350ºF and continue baking for an additional 14-16 minutes or until a toothpick comes out clean. Cool in the pan before removing.
Notes
For best results, use fresh baking powder for optimal rise.
You can substitute yogurt for sour cream if desired.
Store in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 10g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg