These Almond Poppy Seed Muffins are a delightful breakfast treat or a perfect snack for any time of the day. The light, fluffy texture, combined with the subtle nutty flavor of almonds and the slight crunch of poppy seeds, makes them a crowd-pleaser. The addition of almond extract gives these muffins a fragrant aroma and a distinctively sweet taste. Enjoy them fresh from the oven with a cup of coffee or tea, or pack them for a quick bite on the go.
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup milk
- ½ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ teaspoons almond extract
- ½ cup sliced almonds (optional, for topping)
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
- In another bowl, whisk the milk, melted butter, egg, vanilla extract, and almond extract until well combined.
- Gradually add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
- Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. If desired, sprinkle the tops with sliced almonds.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your almond poppy seed muffins!
