Description
This easy almond poppy seed muffin recipe delivers perfectly fluffy, moist bakery-style muffins, ideal for a delightful breakfast or weekend brunch. It’s a simple, foolproof recipe that promises maximum deliciousness and a wonderful aroma.
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon fine sea salt
- 2 tablespoons poppy seeds
- 2 large eggs
- 0.5 cup whole milk
- 0.25 cup plain whole milk yogurt
- 0.5 cup unsalted butter, melted and cooled
- 1 teaspoon alcohol-free vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon fresh lemon zest (optional)
- sliced almonds (for topping, optional)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 400F (200C). Line a standard 12-cup muffin tin with paper liners or grease each cup thoroughly.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, fine sea salt, and poppy seeds until well combined and uniform.
- Whisk Wet Ingredients: In a separate medium bowl, whisk the large eggs, whole milk, plain whole milk yogurt, melted and cooled unsalted butter, alcohol-free vanilla extract, and almond extract until smooth and fully incorporated.
- Mix Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula just until combined and no dry streaks of flour remain (overmixing can lead to tough muffins; a few lumps are fine).
- Fill Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full (a large cookie scoop helps for uniform size).
- Bake Muffins: Bake for 5 minutes at 400F (200C), then reduce the oven temperature to 350F (175C) and continue baking for another 13-17 minutes. Muffins are ready when golden brown and a wooden skewer inserted into the center comes out clean.
- Cool Muffins: Transfer the muffin tin to a wire rack and let the muffins cool in the tin for 5 minutes. Carefully remove them from the tin to cool completely on the rack.
Notes
To ensure tender muffins, avoid overmixing the batter; a few lumps are perfectly fine. The initial high baking temperature helps create that lovely bakery-style dome. For a dairy-free option, use unsweetened almond milk and sour cream can substitute yogurt.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60 g)
- Calories: 250 calories
- Sugar: 22 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg