Almond & Poppy Seed Muffins Recipe

Name: Almond & Poppy Seed Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 egg; 1/2 cup sugar; 4 tablespoons melted butter; 1 1/4 cups buttermilk; 1 1/2 tablespoons poppy seeds; 1 teaspoon almond extract

Servings: persons

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup sugar
4 tablespoons melted butter
1 1/4 cups buttermilk
1 1/2 tablespoons poppy seeds
1 teaspoon almond extract

1
Preheat the oven to 350u00b0F, adjust a rack to the middle position. Spray a 12 cup regular size muffin tin with some nonstick spray.
2
Whisk flour, salt, baking powder, baking soda, and poppy seeds in a large mixing bowl and set aside. Whisk egg, sugar, and almond extract together until combined, then whisk in the buttermilk and melted butter.
3
Add the buttermilk mixture to the flour and fold to combine. There should be not large pockets of flour but small streaks may remain. Do not over mix. The batter will be fairly thick.
4
Divide the batter evenly into the tin. Bake for about 20 - 25 minutes or until a toothpick inserted in the center comes out clean (mine were done in 17 minutes). Flip the muffins out of the tin and cool them right side up on a cooling rack.

969

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and more.

Yes, Almond & Poppy Seed Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond & Poppy Seed Muffins

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