Best Almond Poppy Seed Muffins Recipes

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ALMOND-POPPY SEED MUFFINS



Almond-Poppy Seed Muffins image

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

1/2 cup sugar
1/3 cup vegetable oil
1 egg
1/2 teaspoon almond extract
1/2 cup sour cream
1/4 cup milk
1 1/3 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons poppy seed
3 teaspoons sugar
2 tablespoons sliced almonds

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



Almond Poppy Seed Muffins image

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

¾ cup white sugar
½ cup butter, softened
2 egg yolks
1 ½ teaspoons almond extract
1 teaspoon freshly grated lemon zest
1 ⅓ cups all-purpose flour
1 ⅛ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup buttermilk
2 ½ tablespoons poppy seeds
2 egg whites

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



Almond-Poppy Seed Muffins image

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

2 ⅓ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups sour cream
1 ¼ cups white sugar
2 eggs
⅔ cup milk
⅔ cup vegetable oil
½ cup butter, softened
¼ cup slivered almonds
2 tablespoons poppy seeds, or more to taste
1 tablespoon almond extract
2 ½ teaspoons apple cider vinegar
1 teaspoon vanilla extract

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



Otis Spunkmeyer Almond Poppy Seed Muffins image

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

1/4 cup butter, softened
1/4 cup vegetable oil
1 1/4 cups sugar
2 eggs
1 1/2 cups sour cream
1/2 teaspoon salt
3 teaspoons almond extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla
2 1/3 cups flour
2 tablespoons poppy seeds

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



Almond Poppy Seed Muffins image

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

3 cups flour
2 1/4 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 cups milk
1 1/2 cups vegetable oil
3 eggs
1/2-1 teaspoon almond extract
1 1/2 tablespoons poppy seeds

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



Gluten Free Dairy Free Almond Poppy Seed Muffins image

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

1 cup brown rice flour
1/2 cup cornstarch
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt (optional)
1/2 cup canola oil
3/4 cup rice milk
2 eggs, lightly beaten
1/2 teaspoon almond extract
2 tablespoons poppy seeds
3/4 cup sliced almonds

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



Almond-Lemon Poppy Seed Muffins image

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

1 box (14.5 oz) Betty Crocker™ lemon poppy seed muffin & quick bread mix
Water, vegetable oil and eggs called for on muffin mix box
3/4 teaspoon almond extract
1/4 cup sliced almonds, toasted

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



Almond Poppy seed Muffins image

Number Of Ingredients 13

1/2 cup sugar
1/3 cup vegetable oil
1 piece egg
1 teaspoon almond extract
1/2 cup sour cream
1/4 cup mik
1 1/3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons poppy seeds
3 teaspoons sugar
2 tablespoons sliced almonds

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



Almond Poppy Seed Muffins image

Provided by Robyn Fischesser

Categories     Other Breakfast

Number Of Ingredients 9

3 c flour
2.25 c sugar
1.5 tsp baking powder
1.5 tsp salt
1.5 c vegetable oil
1.5 c milk
3 eggs
1/2 tsp almond extract
1.5 Tbsp poppy seeds

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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Almond poppy seed muffins are a popular breakfast or snack item that are easy to make and delicious to eat. These muffins are generally made with a combination of flour, sugar, eggs, and butter, along with poppy seeds and almond extract for flavor.

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

Conclusion

Whether you enjoy them for breakfast or as a snack, almond poppy seed muffins are a classic treat that are sure to satisfy your sweet tooth. With this simple recipe, you can easily make your own muffins at home and customize them to your liking. So go ahead and give it a try - your taste buds will thank you!
Almond poppy seed muffins are a delicious, sweet treat that can be enjoyed any time of day. Whether you're baking them for breakfast, afternoon tea or dessert, there are a few valuable tips to keep in mind that can make all the difference in creating the perfect muffins. Here are some tips to consider when making almond poppy seed muffins:

1. Use High-Quality Ingredients

The quality of the ingredients you use will have a big impact on the final result of your muffins. When making almond poppy seed muffins, it's important to use fresh, high-quality ingredients. This includes using fresh eggs, high-quality flour, and good-quality almond extract. Using lower quality ingredients can affect the flavor, texture, and even the rise of your muffins.

2. Mix the Ingredients Properly

Properly mixing the ingredients is key to creating muffins that are light, fluffy, and perfectly textured. When making almond poppy seed muffins, it's important to mix the dry ingredients separately from the wet ones, and then combine them gently until just mixed. Overmixing can result in tough, dense muffins, while undermixing can result in uneven muffins.

3. Add Texture with Almond Flour

Using almond flour in place of some or all of the all-purpose flour can add a pleasing texture and flavor to almond poppy seed muffins. Almond flour also adds moisture and richness to muffins, making them a more satisfying treat. Be sure to use high-quality almond flour, as lower-quality brands can result in gritty and uneven muffins.

4. Don't Overdo the Almond Extract

Almond extract is the star of the show in almond poppy seed muffins, but it's important not to overdo it. As a very strong flavor, using too much almond extract can be overwhelming and lead to muffins that taste artificial. Use just enough to give the muffins a delicate almond flavor without overpowering the other ingredients.

5. Don't Overfill the Muffin Cups

When filling the muffin cups with batter, it's important not to overfill them. Fill each cup about two-thirds of the way full to allow room for the muffins to rise in the oven. Overfilling can cause the muffins to spill over the sides and create uneven, messy muffins.

6. Bake at the Right Temperature

Baking at the right temperature is crucial for creating perfect almond poppy seed muffins. The ideal temperature for baking muffins is typically 375°F (190°C). Baking at a lower temperature can cause the muffins to bake unevenly, while baking at a higher temperature can cause them to become dry and tough.

7. Test for Doneness

To ensure that the muffins are fully baked, it's important to test them for doneness. A toothpick or cake tester inserted into the center of a muffin should come out clean. If there is batter or crumbs on the tester, the muffins need to be baked for a few more minutes before testing again.

8. Let Cool Before Serving

It's tempting to dive into freshly baked almond poppy seed muffins straight from the oven, but letting them cool for a few minutes is important for several reasons. Allowing the muffins to cool allows the muffins to set and firm up, making them easier to handle and reducing the risk of burns from hot muffins. Additionally, letting them cool slightly allows the flavors to meld and develop, resulting in muffins that taste even better than when they first came out of the oven.

Conclusion

Almond poppy seed muffins are a delicious treat that can be enjoyed any time of day. With these valuable tips in mind, you can create muffins that are light, fluffy, and bursting with flavor. Use high-quality ingredients, mix properly, add texture with almond flour, use just enough almond extract, don't overfill the muffin cups, bake at the right temperature, test for doneness, and let cool before serving. With these tips, you're sure to create the perfect batch of almond poppy seed muffins every time.

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