Almond Poppy Seed Muffins
These bakery-style Almond Poppy Seed Muffins are moist, buttery and filled with plenty of poppy seeds and almond flavor! Made in 30 minutes!
Servings: 12 muffins
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup sugar
- 2 Tbsp. poppy seeds
- 1 Tbsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup buttermilk
- 1/2 tsp. vanilla extract
- 2 Tbsp. almond extract
- 2 eggs; at room temperature
- 1/2 cup butter; melted and cooled
- sliced or chopped almonds; optional to top
Instructions
- Preheat oven to 400 degrees F and grease a nonstick muffin pan with cooking spray or line a muffin pan with liners.
- In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda and salt. Set aside.
- In a medium bowl, whisk together the buttermilk, vanilla extract, almond extract, eggs and melted butter until combined.
- Add the wet ingredients to the dry ingredients and mix together with a wooden spoon until combined. Be sure not to over-mix and batter will be thick. Fill the muffin tins completely full with batter and place in the oven to bake. REDUCE the heat to 375 degrees F and bake for 16-18 minutes. The edges will be slightly golden brown and a toothpick should come out clean. Cool for a few minutes and enjoy!
- Optional: top the muffins with sliced or chopped almonds before putting them into the oven to bake.