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 eggs
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.
Enjoy!
Another beautiful muffin!
Quick question: How do you store your muffins after their baked? It seems if I leave them covered on the counter they get almost too gooey on top and then in the frig they become hockey pucks after a day or so.
Thank you! Adore your lovely blog
not very fancy! Ziploc bags… and yes they do get a little gooey on top after a few days. These muffins only made t two dayswith my big extended family dropping by, but they were great the next day left out with no cover. There is also freezing, which we do all the time. Then reheat for breakfast…
What a great spring muffin. Something is just not right with people who don’t love muffins!!!
do those people exist?! weirdos….
I posted muffins today too:) Will have to try these next!
and they look divine! it’s a muffin extravaganza today!
I am all about muffins too lately. They are so cute & simple to prepare. Love lemon poppy seed 🙂 xo
Beautiful creations as always Heather!
Random question: I saw you used the whip attachment as opposed to the paddle attachment on your mixer. Is this personal preference or recommended in this recipe. I am always confused as to which one is “right” for different recipes! Also, I’ve met some bakers who prefer salted butter for all baked goods and others who say only unsalted is best…thoughts? Thanks!
honestly- the whip is probably what was clean at that moment! It is just fine, although I find that the paddle does the best job with the butter and sugar creaming.
The salted butter question is the one you will probably get the most heated responses to. I am a salt monger. I love it. I use salted butter for everything. Many, many people would disagree with me, but those same people (and I know lots of them) still scarf my food down 🙂 So it is up to you.
By all means feel free to go for the unsalted and taste to season 🙂
I’m a big muffin fan here too. These would be right up my alley. I love anything with an almond flavoring!
Perfect combination!
Love these! It’s certainly not a secret that you love muffins, haha. These look awesome.
I only trust muffin recipes that call for buttermilk! So good job! These look yummy!
Heather – Is this recipe suitable for a loaf pan? If so, do I cook longer? I’ve been in the mood for a good poppyseed bread! Yummo!
Good question! I think it would be great, but make sure that you put them on a lower rack in the oven and probably bake 40-50 minutes. Please let me know how the bread turns out!