Almond Poppyseed Muffins
Submitted by rsburrows
Moist breakfast muffins loaded with poppy seeds and almond extract. Simple one-bowl batter makes 24 tender muffins in 30 minutes.
YIELD
24 servingsPREP
15 minCOOK
30 minREADY
45 minAlmond extract provides the signature flavor while poppy seeds speckle the tender crumb throughout these generous breakfast muffins.
The thin batter pours easily into muffin cups, baking up light and springy with golden tops.
A full tablespoon and a half of poppy seeds ensures every bite delivers that subtle nutty crunch and visual appeal.
Baking Tips
- Whisk wet ingredients thoroughly before adding dry to ensure even distribution
- Fold in poppy seeds gently at the end to avoid overmixing the batter
- Fill muffin cups about two-thirds full for nicely domed tops
- Don’t overbake or muffins will be dry rather than tender and moist
Ingredients
Directions
Preheat oven to 350℉ (180℃). Grease or use muffin papers to line 2 12 cup muffin tins.
Combine flour, sugar baking powder, and salt.
In another bowl whisk oil, milk, eggs and extract until smooth.
Add dry ingredients mixing until moist.
Then gentily stir in all the poppyseeds.
Fill muffin tins and bake 30 minutes.
Comments
1614 calories!! Really?
Thanks for your comment, Just updated the recipe, should be 269 calories per serving.