Almond Poppy Seed Muffins
In this video I am making almond poppy seed muffins! I hope you like the video and if you make the muffins tell me in the comments!
Homemade Bakery-Style Almond-Poppy Seeds Muffins by Cooking with Manuela
Wake up to these bakery-style, soft and comforting, almond - poppy seeds muffins, with a perfectly crunchy and nutty, high domed top.
Right from your oven!
Read more about the recipe here:
Ingredients: to make 8 large muffins
4 oz (115 gr) of unsalted butter
1 cup (200 gr) of sugar
2 cups (300 gr) of all-purpose flour
1 cup (100 gr) of almond meal
1 tablespoon of baking powder
1/4 cup (30 gr) of poppy seeds
1/2 teaspoon of salt
2 eggs
1 cup (250 ml) of milk
1 teaspoon of almond extract
1/2 cup (60 gr) sliced almonds - for the top
coarse sugar (optional) for the top
HOW TO MAKE KETO LEMON POPPY SEED MUFFINS | SO LEMONY | SOFT & MOIST | CRUNCHY | SUPER EASY
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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Almond Flour (
Coconut Flour (
Lakanto ( )
Allulose (
Silicone Baking Cups (
Mini cupcake liners (
Standard size cupcake liners (
Handheld mixer (
Stand mixer (
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If you love lemons and crunch, this is a perfect combination. These delicious muffins are so lemony and crunchy from the poppy seeds. And they are super easy to make with a soft and moist texture.
The recipe can be viewed and printed at this link;
(Total Servings = 11)
NUTRITION INFO PER SERVING
Total Carb = 4.0 g
Dietary Fiber = 1.6 g
Net Carb = 2.4 g
Calories = 148
Total Fat = 12.7 g
Protein = 4.9 g
FOR BEST RESULTS, WEIGH THE INGREDIENTS!
DRY INGREDIENTS
Almond flour = 180 g / 1 1/2 cups
Coconut flour = 45 g / 5 3/4 tbsp
Other flour options:
1. Almond flour = 360 g / 3 cups
2. Coconut flour = 90 g / 3/4 cup
Baking Powder = 8 g / 2 tsp
Baking Soda = 1/4 tsp (optional)
Monkfruit = 50 g / 1/4 cup (This is a reduced amount to balance the sweetness from the lemon glaze. If you are omitting the lemon glaze, you need to increase the amount of sweetener in the cake up between 80 to 100 g).
Salt = 1/4 tsp
Poppy Seeds = 18 g / 2 tbsp
Zest = 1 lemon
WET INGREDIENTS
Eggs = 3 large (173 g)
Unsweetened Greek Yogurt = 120 g / 1/2 cup (OR Sour cream / Whipping cream / Coconut cream)
Unsalted melted butter = 60 ml / 1/4 cup (OR any keto friendly oil)
Fresh lemon juice = 45 ml / 3 tbsp
Vanilla extract = 1 tsp
LEMON GLAZE
Allulose powdered sweetener = 125 g / 1 cup (You can also use any keto friendly powdered sweetener)
Fresh lemon juice = 45 ml / 3 tbsp
DIRECTIONS
1. Preheat the oven at 340F or 170C.
2. In a bowl, add the monkfruit and lemon zest. Press them together with a spatula or rub them with your fingertips to release the natural oil from the lemon zest and infuse the sweetener so the cake will be more flavorful.
3. Add the rest of the dry ingredients and mix until well combined.
4. Add all the wet ingredients and mix until well combined. The batter is quite thick.
5. Spoon batter into the paper cups. I used 11 small and firm paper cups, but you can use any choice of paper cups or just spoon directly into greased muffin tins. The total servings will depend on what size of paper cups or muffin tins you used. Spread the top evenly.
6. Bake at the middle rack for 15 to 18 minutes or until a wooden skewer comes out clean.
7. Let the muffins cool completely then start making the lemon glaze.
8. To make the lemon glaze, combine the powdered sweetener and lemon juice. Add the lemon juice gradually until you get the right consistency. If it is too thick, just add more lemon juice. If it is too diluted, add more powdered sweetener. Pipe the lemon glaze over the top of the muffins. You can also use a spoon to drizzle the glaze over the top of the muffins.
NOTE
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Ricotta Lemon Poppy Seed Muffins
These ricotta lemon poppy seed muffins are the absolute best! They're light, fluffy, bursting with citrusy flavor, and rich thanks to the addition of ricotta cheese. Plus, they come together in just minutes for a lovely breakfast, brunch, or quick weekend bake.
Full Recipe |
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Possibly the SOFTEST Almond Poppy Seed Muffins? (Recipe)
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ON THE NEXT ONE!!!
The Items in this video (Dough whisk and Mrs. Anderson Jumbo Muffin Pan)
can be found either online or instore (The Muffin pan as of right now 2/7/24 in only in store)
Lehman's website
(Dough Whisk)
Here is our recipe for some of the softest muffins ever!!! This one is our Almond Poppy Seed Muffins, Please let us know if you make them and how they are? Huge thank you to Lehman's Hardware for making this video possible!
Thank you so much for being here! Below is the full recipe and please come see us on our other platforms!
(Recipe)
(DRY)
2 1/4 Cups, All purpose flour
3/4 Cup, of Granulated sugar
1/2 tsp. salt
1 Tbsp. Baking powder
1 1/2 Tbsp. Poppy seeds
(MIX DRY FROM WET, THEN INCORPERATE)
!REALLY WHIP THE WET BEFORE MIXING!
(WET)
1 Cup, Buttermilk
2 Eggs (Room temp is best)
1/2 Cup, Oil
1 FULL Tbsp. Almond extract
Incorporate dry into wet until full mixed,
place in muffin pan and bake at
375* (until light brown tops and a toothpick runs clean!)
!!! The reason there is NOT a TIME LIMIT on this recipe is
because depending on pan, oven, thickness, roundness and volume
of mixture per muffin pour CHANGES TIMES!!!
(example) Small thinner muffins are going to bake faster than jumbo,
or the MASSISE single cup muffins.
(The Muffins in this video, baked for a total of est. 28 minutes)
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Costco Almond Poppy Seed Muffin Recipe
#Recipe #Costco #Food
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