Description
These Almond Poppy Seed Muffins are a delightful combination of tender crumb and nutty flavors, enhanced with a subtle almond extract and topped with crunchy sliced almonds. A sweet almond glaze finishes them perfectly, making these muffins an ideal treat for breakfast or a snack.
Ingredients
Dry Ingredients
- 2¼ cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 Tablespoon baking powder
- 1 Tablespoon poppy seeds
Wet Ingredients
- 1 cup buttermilk (room temperature)
- ½ cup neutral oil (vegetable oil, canola oil, etc.)
- 2 large eggs (room temperature)
- ¾ teaspoon almond extract
Toppings and Glaze
- ⅓ cup sliced almonds (for topping)
- ⅔ cup powdered sugar
- 1 tablespoon milk
- ⅛ teaspoon almond extract
Instructions
- Preheat Oven: Preheat your oven to 425°F and prepare a jumbo muffin pan by either lining it with muffin liners or coating it with nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, salt, baking powder, and poppy seeds until evenly combined.
- Combine Wet Ingredients: In a separate medium bowl, mix together the buttermilk, neutral oil, eggs, and almond extract until smooth.
- Combine Wet and Dry: Gently fold the wet ingredients into the dry ingredients just until the flour streaks disappear, being careful not to overmix to keep the muffins tender.
- Fill Muffin Pan: Evenly distribute the batter into the prepared muffin pan compartments. Sprinkle the tops with sliced almonds for added texture and flavor.
- Bake Muffins: Place the muffin pan in the oven and bake at 425°F for 5 minutes. Without opening the oven door, reduce the heat to 375°F and continue baking for an additional 12-18 minutes, totaling about 17-23 minutes, until a toothpick inserted in the center comes out clean.
- Cool Muffins: Allow the muffins to cool in the pan until they are cool enough to handle, then transfer them to a cooling rack to cool completely.
- Prepare Almond Glaze: In a small bowl, whisk together the powdered sugar, almond extract, and milk until the glaze is smooth and pourable.
- Glaze Muffins: Drizzle the almond glaze over the cooled muffins to add a sweet and nutty finishing touch.
Notes
- Use room temperature ingredients to ensure even mixing and better texture.
- Do not overmix the batter; a few lumps are okay to keep the muffins light and fluffy.
- If you don’t have buttermilk, you can substitute with regular milk plus a tablespoon of lemon juice or vinegar, let it sit for 5 minutes before using.
- Ensure the oven temperature is correctly reduced after 5 minutes to avoid over-browning the muffins.
- The glaze can be adjusted in consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker one.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
