Almond Poppy Seed Muffins
Hello friends and welcome back to my channel! Today I am making Almond Poppy Seed Muffins. These are so incredibly easy and so delicious! I hope you enjoy and if you do please like and subscribe! Also, leave me a comment of what recipes you’d like for me to try next. Have a great day!
Recipe:
Ingredients:
½ Cup Unsalted Butter - softened
½ Cup Sugar
½ Cup Whole Milk
½ Cup Sour Cream, or Greek yogurt
1 Large Egg
1-2 Tablespoons Almond Extract*
1½ Cups All Purpose Flour
1 teaspoon Baking Powder
½ teaspoon Sea Salt
1 Tablespoon Poppy Seeds
Music from epidemicsound.com:
Song: Rare Love (Instrumental Version)
Artist: Cody Francis
Poppyseed Almond Muffins!!!
CLOSED CAPTIONING:
Per request from Hope D. Wall School
Poppy Seed Muffins
3 cups all-purpose flour
2 cups sugar
2 tablespoons poppy seeds
1-1/2 teaspoons baking powder
1-1/2 teaspoons salt
3 eggs
1-1/2 cups milk
1 cup coconut oil
1 teaspoon vanilla extract
2-1/2 teaspoons almond extract
In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt.
In another bowl, whisk the eggs, milk, oil and extracts
Stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 350° for 20-25 minutes or until muffins test done.
Cool in pan 10 minutes before removing to a wire rack.
Serve warm.
Source: Tasteofhome.com
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Almond Poppyseed Muffins (Vegan and Gluten-Free)
So fast and easy and Pia's very favorite (she ate almost a dozen in a sitting, so I know they are a hit with kids!) Make a batch this weekend or save this recipe for when kids go back to school.
Almond Poppy Seed Cupcakes *Collaboration with Liz Larson*
Subscribe & check out my other videos! youtube.com/cookingandcrafting
In this collaboration video, I create an almond poppy seed cupcake that Liz Larson of will frost with a poppy flower! Please check out her channel to see some of her incredible cake decorating. Let her know I sent you!
1/2 cup sugar
1/3 cup vegetable oil
1 egg
1/2 teaspoon almond extract (consider using 1 tsp)
1/2 cup sour cream
1/4 cup milk
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons poppy seed (I used about 1-1/2 tbsp)
Heat oven to 375°F. Line 10 muffin cups with cupcake liners.
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 using an ice cream scoop or something similar to ensure even baking for all cupcakes.
Bake 14 to 17 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Serve warm or cool.
Makes 10 muffins
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In the Kitchen with Natty G: Episode 2: Almond Poppyseed Muffins
Welcome to Episode 2 of In the Kitchen with Natty G!
(RECIPE FOUND BELOW!)
Natty G has been in love with cooking and baking since she was a toddler. In 2018, on her 9th birthday, she got a real chef hat, and that Christmas she got a chef coat. With the help of her family, she decided it would be fun to start making YouTube videos of herself working in the kitchen. So here goes Episode 2: Almond Poppyseed Muffins.
RECIPE FOR:
Almond Poppyseed Muffins by Natty G (Makes 1 dozen)
½ c butter
2/3 c sugar
2 eggs
1 and 1/3 c flour
1 tsp baking powder
½ tsp baking soda
2 T poppy seeds
2 tsp almond extract
¼ tsp salt
1 tsp vanilla
½ c plain greek yogurt or sour cream
Preheat oven to 350. Put muffin liners in muffin tins, or spray/grease tins. Cream the butter and sugar. Add in the eggs and beat. Mix in rest of ingredients. Bake 20-25 minutes. Check for doneness by lightly pressing the top of the muffins and if they bounce back into place, they’re done.