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Almond Poppyseed Muffins Recipe

American · Baked goods · 35 min total

These tender, nutty muffins are studded with poppy seeds and topped with sliced almonds for a delightful crunch. Perfect for breakfast or brunch.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons poppy seeds
• 1/2 cup unsalted butter, melted and cooled
• 1 cup buttermilk
• 2 large eggs
• 1 teaspoon almond extract
• 1/2 cup sliced almonds

Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and poppy seeds.
3. In a separate bowl, whisk together melted butter, buttermilk, eggs, and almond extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; batter should be lumpy.
5. Divide batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle sliced almonds on top.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips

• For extra almond flavor, add 1/4 teaspoon almond extract to the topping almonds.
• Store in an airtight container at room temperature for up to 3 days.
• These muffins freeze well; wrap individually and freeze for up to 2 months.

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