why make this recipe
These Almond Poppy Seed Muffins bake fast and taste bright. They mix simple pantry ingredients with a nutty almond flavor and a crunchy poppy seed bite. They work for breakfast, snack time, or a light dessert.
introduction
This recipe makes moist muffins with almond and poppy seed flavor. The muffins have a tender crumb from almond flour and a light crunch from poppy seeds. You can make them in one bowl and bake in about 20 minutes.
how to make Almond Poppy Seed Muffins
Ingredients :
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/4 cup poppy seeds
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
Directions :
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the all-purpose flour, almond flour, poppy seeds, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the milk, vegetable oil, egg, almond extract, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack to cool completely.
how to serve Almond Poppy Seed Muffins
Serve warm or at room temperature. These muffins pair well with coffee, tea, or a glass of milk. Add a light dusting of powdered sugar or a simple lemon glaze for extra brightness.
how to store Almond Poppy Seed Muffins
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days.
- Freezer: Wrap muffins in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature or warm in the oven.
tips to make Almond Poppy Seed Muffins
- Measure flour by spooning it into the cup and leveling it off to avoid dense muffins.
- Do not overmix the batter. Stop when dry streaks mostly disappear.
- Use room-temperature egg and milk so the batter mixes evenly.
- Fill muffin cups about 2/3 full to get a good dome without spills.
- Check at 18 minutes; ovens vary, so a toothpick test is best.
variation (if any)
- Lemon almond: Add 1 tablespoon lemon zest to the batter and brush with lemon glaze.
- Blueberry add-in: Fold 1/2 cup fresh or frozen blueberries into the batter.
- Honey swap: Replace half the sugar with honey for a milder sweetness.
FAQs
Q: Can I use almond milk instead of regular milk?
A: Yes. Use the same amount of almond milk. The muffins will still bake fine.
Q: Can I skip the almond flour?
A: You can replace almond flour with an extra 1/2 cup all-purpose flour, but the texture will change slightly.
Q: Can I make mini muffins?
A: Yes. Reduce baking time to about 10-12 minutes and watch closely.
Q: How do I know when muffins are done?
A: A toothpick inserted in the center should come out clean or with a few moist crumbs.
Q: Can I use butter instead of oil?
A: Yes. Melted butter works well in the same amount as oil.
Conclusion
If you want a tested version or another take on almond poppy seed muffins, see this detailed recipe for ideas and tips: Better Than Costco Almond Poppy Seed Muffins – Your Cup of Cake.
Almond Poppy Seed Muffins
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the all-purpose flour, almond flour, poppy seeds, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the milk, vegetable oil, egg, almond extract, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack to cool completely.