Description
These Almond Poppy Seed Muffins offer a delightful combination of flavors and textures, making them perfect for breakfast or a snack. With easy preparation and a rich taste, you’ll love how the almond and poppy seeds shine in each bite!
Ingredients
- flour
- granulated sugar
- baking powder
- salt
- poppy seeds
- eggs
- buttermilk
- sour cream
- oil
- melted & cooled butter
- almond extract
- sliced almonds
- sanding sugar
Instructions
- Combine flour, granulated sugar, baking powder, salt, and poppy seeds in a mixing bowl and set aside.
- In a larger bowl, mix eggs, buttermilk, sour cream, oil, melted butter, and almond extract until combined.
- Gradually mix in dry ingredients, stirring just until combined; the batter will be thick.
- Let the batter rest for 15 minutes while preheating the oven to 425ºF.
- For bakery-style muffins, line a 12-count muffin pan with 6 liners, filling every other well with batter. Fill liners with at least ½ cup of batter, topped with sliced almonds and sanding sugar.
- Bake at 425ºF for 7 minutes, then lower the temperature to 350ºF and bake for an additional 14-16 minutes until a toothpick comes out clean. Cool in the pan before removing.
Notes
Make sure to preheat the oven properly for perfect muffin tops.
Using lined muffin cups allows for easy removal while maintaining the shape.
Store any leftovers in an airtight container for freshness.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 9g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg