Description

These Almond Poppy Seed Muffins are packed with irresistible flavor and are simple to make. Perfect for breakfast or a delightful snack, these muffins feature a rich buttery taste enhanced by the nuttiness of poppy seeds and almond extract, making them a favorite for all. Enjoy homemade goodness with this easy recipe!

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
1/4 cup vegetable oil
1/4 cup melted & cooled butter
1 tsp almond extract
1/4 cup sliced almonds
2 tbsp sanding sugar

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Instructions

In a mixing bowl, combine flour, granulated sugar, baking powder, salt, and poppy seeds. Stir with a spoon to combine and set aside.
In a larger mixing bowl, mix eggs, buttermilk, sour cream, oil, melted and cooled butter, and almond extract until well combined.
Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing. The batter will be very thick.
Allow the batter to rest on the counter for 15 minutes while preheating the oven to 425ºF.
For bakery-style muffin tops, line a 12-count muffin pan with 6 muffin liners, filling every other well with batter. Each liner should be filled with at least ½ cup of batter and should be domed.
Press sliced almonds onto the tops of the muffins and sprinkle with sanding sugar.
Bake at 425ºF for 7 minutes, then reduce the temperature to 350ºF and bake for an additional 14-16 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool in the pan before removing.

Notes

Ensure the melted butter is cooled before adding to the batter to avoid cooking the eggs.
For a nuttier flavor, lightly toast the sliced almonds before adding them on top of the muffins.
Do not overmix the batter for the best texture in your muffins.

Nutrition

Serving Size: 1 muffin
Calories: 200
Sugar: 8g
Sodium: 250mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg