Description
Delight in these tender and fluffy muffins featuring the nutty flavor of almonds and the crunch of poppy seeds, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1/4 cup almond extract
- 2 large eggs
- 1/4 cup poppy seeds
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners to prepare for baking.
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the melted butter, milk, almond extract, and eggs. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Over-mixing can create tough muffins, so stop as soon as no flour pockets remain.
- Fold in the poppy seeds with a spatula until evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full for optimal rise.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool slightly in the pan before transferring them to a wire rack.
Notes
For a lighter version, use vegetable oil or a dairy-free alternative. Add blueberries or lemon zest for a fresh twist.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg