How To make Almond Poppyseed Muffins

Gluten-Free Almond Poppy Seed Muffins

This gluten-free almond poppy seed muffins recipe is made from scratch with simple ingredients for BIG flavor. You'll love the fluffy texture! RECIPE:

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.

My mom's favorite muffins of all times... and I nailed it! *pats back*

Recipe: Almond Poppyseed Muffins are my mom's absolute favorite muffin in all the world. But when you get them from the big-box stores (practically the only place you can find them), they just aren't right! They are too cakey and cloyingly sweet. So while in Santa Barbara last month, we visited Anna's Marketplace Bakery and had a perfect almond poppyseed muffin! This ignited my mom's desire to have another perfect muffin... so of course my adventure was set before me. And wow... we nailed it!

I found the original recipe at Erhardt's Eat, but I've made a couple changes that I feel make this exactly as my mom wanted.

* Large Muffin Pan(personal website):
* Pastry Brush (personal website):
* Oven gloves I use (affiliate link):

Almond Poppy Seed Muffins
Ingredients:
2 ½ cups all purpose flour
½ tsp baking soda
1 Tbsp baking powder
¼ tsp Salt
½ cup softened butter
1 cup sugar
2 eggs
1 cup milk + 1 Tbsp of lemon juice (or 1 cup of buttermilk)
1 Tbsp almond extract
2 Tbsp poppy seeds 
½ cup sliced almonds
¼ cup of sliced almonds for topping

Instructions:
Combine milk and lemon juice in a small bowl and allow to sit for 5 minutes before beginning.

Combine flour, baking powder, baking soda, and salt then set aside.

With a stand/hand mixer, cream together the butter, sugar, eggs, milk mixture, and extract. 

With a spoon, not the mixer, stir in the flour mixture a little at a time, careful not to overmix. If your mixture looks too thick, you may add a teaspoon of milk at a time to loosen.

Stir in the ½ cup of sliced almonds and 2 Tbsp poppy seeds until just combined.

Spray the muffin tin with cooking spray (or use paper liners) and divide the batter equally.

Sprinkle the extra sliced almonds on the top of each mound of raw batter.

Bake at 375° F for 15-20 minutes or until they look just a little town and a toothpick comes out clean.

Original recipe adapted from:

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EASY Gluten-Free Lemon Poppyseed Muffins with Almond Flour

Make my Gluten-Free Lemon Poppyseed Muffins with Almond Flour for light and fluffy muffins with simple ingredients. These almond flour lemon poppy seed muffins are made healthier with all-natural ingredients, including lemon juice and zest, cottage cheese, pure cane sugar, and poppy seeds. And they're topped with a sweet and tangy cream cheese glaze. This is the perfect easy recipe for deliciously light muffins to serve at a brunch, Easter morning breakfast, or as a delicious snack.

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Hello, my name is Nicole Bonilla. I'm an urban cowgirl deliciously supporting your digestive and mental health.

#lemonmuffin #muffinrecipe #healthymuffins #poppyseedsrecipe #lemonpoppyseed #glutenfree #almondflour #glutenfreemuffins #lemon #creamcheese #creamcheeserecipe

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!

Almond Poppy Seed Muffins Recipe | The Sweetest Journey

How to make soft muffins with almonds and poppy seeds for a great breakfast pastry.



Ingredients:
2 Cups All Purpose Flour (272g)
3 Teaspoons Baking Powder (15g)
1/4 Teaspoon Salt (1.5g)
¾ Cup Softened Butter (168g)
¾ Cup Sugar (144g)
5 Tablespoons Plain Yogurt (70g)
2 Eggs
2 Teaspoons Almond Extract (10ml)
2 Tablespoons Poppy Seeds (17.6g)
1/2 Cup Sliced Almonds (42g)

Directions:
1. In a bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the yogurt, mixing just until combined. Add the eggs and almond extract; beat until well combined. Gradually add the flour mixture in 2 additions, mixing just until smooth and well combined. Fold in the poppy seeds.
2. Line a muffin tin with paper liners. Fill each liner cup ¾ full with batter. Sprinkle tops with the sliced almonds. Bake in a preheated oven at 350F for 25-30 minutes or until an inserted toothpick comes out clean and the tops are golden brown. Remove from pan and let cool completely on a wire rack.

| Makes about 12 muffins.

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