ALMOND-POPPY SEED MUFFINS
The flavors of almond and poppy seed pair nicely in a variety of baked goods. These moist muffins are no exception!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Line 12 medium muffin cups with paper baking cups (or spray cups with cooking spray or grease with shortening).
- In large bowl, stir together 1/2 cup sugar, the oil, egg and almond extract. Beat in sour cream and milk with spoon until blended. Stir in flour, baking powder, salt, baking soda and poppy seed until well blended. Divide batter evenly among muffin cups. Sprinkle batter with 3 teaspoons sugar and the almonds.
- Bake 14 to 17 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Serve warm or cool.
Nutrition Facts : Calories 180, Carbohydrate 21 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Muffin, Sodium 160 mg, Sugar 10 g, TransFat 0 g
ALMOND POPPY SEED MUFFINS
My mom has been making this for years, and it's just one of those recipes that sticks out from my childhood. It's delicious.
Provided by maggie
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Beat sugar and butter with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add egg yolks one at a time, allowing the first to blend into the butter mixture before adding the last. Beat almond extract and lemon zest into the mixture.
- Stir flour, baking powder, baking soda, and salt together in a separate bowl; add to creamed mixture alternately with buttermilk, mixing until just combined into a batter. Fold poppy seeds through the batter.
- Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks; fold into the batter. Spoon batter into prepared muffin cups to about 2/3 full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 18 minutes; remove from pan and let cool on rack.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 24.3 g, Cholesterol 54.9 mg, Fat 9.4 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 271.5 mg, Sugar 13.3 g
ALMOND-POPPY SEED MUFFINS
This is my newly engendered recipe for nut-optional almond-poppy seed muffins, they were moist, fluffy, and tasty!
Provided by BachFromTheDead
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 35m
Yield 14
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 14 muffin cups with liners.
- Mix flour, baking powder, baking soda, and salt together in a bowl.
- Beat sour cream, sugar, eggs, milk, vegetable oil, butter, almonds, poppy seeds, almond extract, apple cider vinegar, and vanilla extract together in a large bowl until smooth; gradually stir flour mixture into the sour cream mixture until just incorporated into a batter. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 376.8 calories, Carbohydrate 36 g, Cholesterol 54 mg, Fat 23.9 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 9 g, Sodium 236.1 mg, Sugar 18.8 g
OTIS SPUNKMEYER ALMOND POPPY SEED MUFFINS
I love these muffins and when I found this CopyKat.com recipe for them I knew I had to post this for safe keeping.
Provided by Kerena
Categories Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix flour, salt, baking soda and baking powder in a bowl and set aside.
- In mixing bowl beat softened butter, oil and sugar until blended. Add eggs, vanilla, almond extract and sour cream to butter and oil. Blend until mixture is smooth, all moist ingredients should be blended well. Start adding the flour mixture to batter a little at a time until thoroughly blended but do not overmix.
- When mixed, remove from mixer and add poppy seeds. Stir with a spoon until completely mixed through. Place in muffin cups, filling to 3/4 full. Bake in preheated 375 degree oven for 20-25 minutes. Check muffins with a toothpick. Do not overbake. Store in sealed container.
Nutrition Facts : Calories 322, Fat 15.7, SaturatedFat 6.7, Cholesterol 56.1, Sodium 249.4, Carbohydrate 40.9, Fiber 0.9, Sugar 22.1, Protein 4.5
ALMOND POPPY SEED MUFFINS
I had almond poppyseed muffins at a restaurant called Yoders in Shipshewana, In. a few years ago and they were the best muffins I've ever eaten. I searched on the internet and found this recipe. Not sure what site it came from. I hope you like them.
Provided by papergoddess
Categories Quick Breads
Time 45m
Yield 24 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease, spray, or placed liners in muffin tins to hold 24 muffins.
- Combine flour, sugar, baking powder and salt.
- Add milk, eggs, oil, and almond extract (you can add more or less almond extract to your taste); whisk until smooth.
- Gently stir in poppyseeds.
- Fill muffin tins and bake for 25- 30 minutes.
Nutrition Facts : Calories 271.9, Fat 15.2, SaturatedFat 2.4, Cholesterol 25.4, Sodium 185, Carbohydrate 31.7, Fiber 0.5, Sugar 18.8, Protein 3
GLUTEN FREE DAIRY FREE ALMOND POPPY SEED MUFFINS
Make and share this Gluten Free Dairy Free Almond Poppy Seed Muffins recipe from Food.com.
Provided by IrishEyes.NYC
Categories Quick Breads
Time 30m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees Farenheit. Line 12-cup muffin pan with paper liners.
- In small mixing bowl, combine dry ingredients; set aside.
- In medium mixing bowl, whisk oil, rice milk, eggs and extract until smooth. Add dry ingredients and mix just until moistened. Gently stir in poppy seeds.
- Fill prepared muffin cups; sprinkle sliced almonds over tops. Bake 20-25 minutes or until toothpick inserted in center of a muffin comes out dry.
ALMOND-LEMON POPPY SEED MUFFINS
For a sweet, light and springy flavor combination, you can't beat these muffins. Start with Betty Crocker™ lemon poppy seed muffin & quick bread mix, and add a bit of almond extract for a nutty-sweet flavor boost. A topping of sweet glaze and toasted almonds makes them pretty as a picture and adds a touch of extra zingy flavor and crunch. Bake them up in pretty liners for special occasions-they'll be a welcome addition to your brunch buffet!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 425°F (400°F for dark or nonstick pan). Grease bottoms only of 12 regular-size muffin cups, or place foil or paper baking cup in each muffin cup.
- In medium bowl, stir muffin mix, water, oil, eggs and almond extract with spoon just until blended (batter may be lumpy). Divide batter evenly among muffin cups (about 1/4 cup each).
- Bake 15 to 20 minutes or until golden brown and tops spring back when touched. Cool in pan on cooling rack 5 minutes. Carefully remove from pan (if muffins are not in paper cups, run knife around sides before removing).
- Squeeze Glaze packet from muffin mix about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. Drizzle glaze over warm muffins. Sprinkle almonds on top. Serve warm or cool.
Nutrition Facts : Calories 190, Carbohydrate 27 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Muffin, Sodium 190 mg, Sugar 15 g, TransFat 0 g
ALMOND POPPY SEED MUFFINS
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Line 12 medium muffin cups with paper baking cups (or spray cups with cooking spray or grease with shortening).
- In large bowl, stir together 1/2 cup sugar, the oil, egg and almond extract. Beat in sour cream and milk with spoon until blended. Stir in flour, baking powder, salt, baking soda and poppy seed until well blended. Divide batter evenly among muffin cups. Sprinkle batter with 3 teaspoons sugar and the almonds.
ALMOND POPPY SEED MUFFINS
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Grease or use muffin papers to line two 12-cup muffin tins.
- 3. Combine flour, sugar, baking powder and salt.
- 4. In another bowl whisk oil, milk, eggs and extract until smooth.
- 5. Add dry ingredients mixing until moist.
- 6. Then gently stir in all the poppy seeds.
- 7. Fill muffin tins and bake 30 minutes.
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Ingredients
Dry Ingredients:
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Poppy seeds
Wet Ingredients:
- Eggs
- Buttermilk
- Butter
- Almond extract
Preparation
To make almond poppy seed muffins, you will first need to preheat your oven to 350°F. In a large mixing bowl, whisk together the dry ingredients, including the flour, sugar, baking powder, baking soda, salt, and poppy seeds. In another mixing bowl, whisk together the wet ingredients, including the eggs, buttermilk, melted butter, and almond extract. Next, pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Be careful not to overmix the batter, as this can result in tough muffins. If you like, you can add some sliced almonds to the batter for added texture and flavor. Next, scoop the batter into a greased muffin tin, filling each cup about three-quarters full. You should be able to make about 12 muffins with this recipe. Bake the muffins in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.Variations
While almond poppy seed muffins are delicious as-is, there are many ways to customize this recipe to suit your tastes. Here are a few ideas:- Add blueberries or raspberries to the batter for a fruity twist
- Replace the almond extract with vanilla extract for a more traditional muffin flavor
- Top the muffins with a simple glaze made from powdered sugar and milk
- Serve the muffins warm with a pat of butter and a drizzle of honey