Almond Poppy Seed Muffins
I don’t think that this is any big mystery or anything, but I love muffins. I really, really do. And as I have mentioned over and over again- muffins solve a lot of *get out the door having consumed actual breakfast* kind of problems for me with my kids.
Therefore, I am always on the look out for new muffin flavors and combo’s that they will enjoy. A recent discovery is almond poppyseed. .Since those were a childhood favorite of my own- I completely understand.
Try these out- they are great for breakfast or for an afternoon snack with a cup of hot tea. Not too sweet- but strangely addictive…
Almond Poppy Seed Muffins, makes 2 dozen
1 cup butter
1 cup sugar
1 Tbs almond extract
2 ¼ cups AP flour
¾ tsp baking soda
¾ tsp baking powder
½ tsp salt
2 Tbs poppy seeds
1 cup buttermilk
¼ cup cream
½ cup sliced almonds
Preheat the oven to 350 degrees. Prepare 2 muffin tins with paper liners.
In the bowl of a standing mixer, cream together the butter and sugar until fluffy.
Add the extract and the eggs and combine until creamy.
In a separate bowl, combine the dry ingredients. Add the dry ingredients to the butter/sugar and mix.
Add the wet ingredients to the bowl.
Combine until you have a creamy, thick batter.
Scoop into the muffin tins.
Sprinkle the top with sliced almonds
Bake at 350 degrees for 15 minutes or until baked through and the tops are just golden brown.