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Almond Poppy Seed Muffins

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These Almond Poppy Seed Muffins are soft, fluffy, and bursting with the nutty flavor of almonds and the delightful crunch of poppy seeds. They’re a deliciously unique twist on classic muffins, perfect for a light snack or breakfast.

Ingredients

Scale

For the Muffins:

  • 1 1/2 cups all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1 tbsp poppy seeds

  • 1/2 cup granulated sugar

  • 1/4 cup unsalted butter, softened

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1 tsp almond extract

  • 1/2 cup buttermilk (or milk with a teaspoon of vinegar added)

  • 1/4 cup finely chopped almonds (optional, for extra crunch)

For the Glaze (optional):

  • 1/2 cup powdered sugar

  • 1 tsp almond extract

  • 1–2 tsp milk (or as needed to thin the glaze)

Instructions

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.

2. Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.

3. Cream Butter and Sugar:

In a large bowl, cream together the butter and granulated sugar until light and fluffy. This should take about 2-3 minutes.

4. Add Eggs and Extracts:

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.

5. Combine Wet and Dry Ingredients:

Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.

6. Fold in Chopped Almonds (Optional):

If using, gently fold the chopped almonds into the batter for extra crunch.

7. Fill the Muffin Tin:

Spoon the batter evenly into the muffin cups, filling each about 3/4 full.

8. Bake the Muffins:

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

9. Prepare the Glaze (Optional):

For the glaze, whisk together powdered sugar, almond extract, and milk until smooth. Drizzle the glaze over the cooled muffins for a sweet, almondy finish.

10. Serve and Enjoy:

Enjoy these muffins warm or at room temperature with a cup of tea or coffee!

Serving Suggestions:

  • Serve with a cup of coffee, tea, or milk

  • Pair with fresh fruit or yogurt for a complete breakfast

  • Top with a dollop of whipped cream or a sprinkle of extra almonds for added texture

Notes

Pro Tips:

  • If you want a stronger almond flavor, you can add a few extra drops of almond extract to the batter or glaze.

  • To make the muffins even fluffier, you can sift the dry ingredients together before adding them to the wet ingredients.

  • If you’re using slivered almonds, toast them lightly in a dry pan for a few minutes before folding them into the batter for a deeper almond flavor.

Common Mistakes to Avoid:

  • Overmixing the batter – this can lead to dense muffins. Mix until just combined.

  • Underbaking – ensure the muffins are cooked through by checking with a toothpick.

  • Not letting the muffins cool slightly before glazing – glazing too early can cause the glaze to melt and run off.

Storage Instructions:

  • Store in an airtight container at room temperature for up to 2–3 days.

  • Refrigerate for up to a week if you’d like them to last longer.

  • Freeze for up to 2 months. Thaw at room temperature or microwave for a few seconds for a warm treat.

 

Enjoy your Almond Poppy Seed Muffins — soft, light, and full of almond goodness!

Find it online: https://bakesbliss.com/almond-poppy-seed-muffins/