My two favorite muffins are blueberry muffins and almond poppy seed muffins. So a few weeks ago I set out to create an almond poppy seed muffin with the a fluffy muffin top, that had a combination of just the right amount of sweetness and almond flavor and a perfectly tender crumb. This was probably my fifth try but finally I did it =).
The saying that baking is a science is definitely true. I tried different temperatures, different liquids and fats and different ratios. I’m definitely a self taught cook. Baking school could probably teach me a few things but I learn the hard way, through trial and error.
These poppy seed muffins are like the ones you get at the bakery with the delicious golden muffin tops that hang over the sides. I used to frequently eat an almond poppy seed muffin from the bakery along with a chocolate milk for lunch (it made more of a brunch). I don’t know why but I loved the two of them together.
You will definitely want to eat these with a nice cold glass of milk, or almond milk (if you haven’t tried almond milk yet you really should, the stuff is amazing). Enjoy!
5 from 2 votes Review Recipe
Almond Poppy Seed Muffins
A must have muffin recipe! Sweet and tender muffins swirled with poppy seeds and finished with crisp flaky almonds.
Servings: 12
Prep15 minutesCook18 minutesReady in: 33 minutes
Ingredients1 3/4 cup all-purpose flour3/4 tsp baking powder1/4 tsp baking soda1/4 tsp salt2 Tbsp poppy seeds1 cup granulated sugar10 Tbsp butter , softened1 large egg1 large egg yolk2 1/4 tsp almond extract1/2 cup whole milk1/2 cup sour cream1/4 cup slivered almonds
InstructionsPreheat oven to 400 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, salt and poppy seeds, set aside. In the bowl of an electric stand mixer, attached with paddle attachment, blend together butter and sugar on medium speed until pale and fluffy. Add in egg, egg yolk and almond extract and mix until blended. Measure out milk into a liquid measuring cup then whisk sour cream into milk. Working in three separate batches beginning and ending with flour mixture, add flour mixture alternating with milk mixture to batter and mix on low speed just until combine after each addition. Divide batter among 12 paper lined muffin cups (in a non-stick muffin tin), sprinkle slivered almonds evenly among muffins and bake in preheated oven 16 - 18 minutes until lightly golden and toothpick inserted into the center comes out clean. Allow to cool and store in an airtight container.
Course: BreakfastCuisine: AmericanKeyword: Almond Poppy Seed Muffins Author: Jaclyn
5 from 2 votes
Review Recipe
Course: BreakfastCuisine: AmericanKeyword: Almond Poppy Seed Muffins
Author: Jaclyn
