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Almond Poppy Seed Muffins

These Almond Poppy Seed Muffins are moist and flavorful, combining almond flour and poppy seeds for a nutty, crunchy bite. Perfect for breakfast, snacks, or light desserts.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry 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
Wet Ingredients
  • 1/2 cup milk Can substitute with almond milk
  • 1/4 cup vegetable oil Can substitute with melted butter
  • 1 large egg Room temperature
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, combine the all-purpose flour, almond flour, poppy seeds, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the milk, vegetable oil, egg, almond extract, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool for a few minutes before transferring to a wire rack to cool completely.

Notes

Store muffins in an airtight container. For best results, use room temperature ingredients and avoid overmixing the batter.