5 from 2 votes
Almond Poppy Seed Muffins
Almond poppy seed muffins are light, fluffy, and a perfect combination of flavor! Make a double batch and freeze some for a quick breakfast on-the-go.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
15
muffins
Calories:
213 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 ½ cups flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup sugar heaping
- 1 cup buttermilk see note
- ½ cup vegetable oil
- 2 egg
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 tablespoon poppy seeds
Instructions
- Preheat oven to 425º F (see note).
- In a large bowl, whisk together sugar, flour, baking powder, and salt.
- Create a well in the dry ingredients and pour the buttermilk, oil, eggs, almond extract, and vanilla extract into the well.
- Mix until just combined, do not over mix.
- Gently fold in the poppy seeds, do not over mix.
- Divide batter evenly among about 15 muffin cups, they will be almost full.
- Bake at 425 degrees F for 16-18 minutes or until a toothpick comes out with a few crumbs.
Cup of Yum
Notes
- If you don't have buttermilk, replace 1 tablespoon of the milk with 1 tablespoon vinegar and let it sit for 5 minutes. Instant buttermilk!
- If you are using a thin muffin tin or a really dark colored muffin tin, lower the oven temperature to 400ºF.
Nutrition Information
Calories
213kcal
(11%)
Carbohydrates
30g
(10%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
6g
(30%)
Cholesterol
23mg
(8%)
Sodium
181mg
(8%)
Potassium
123mg
(3%)
Sugar
14g
(28%)
Vitamin A
60IU
(1%)
Calcium
62mg
(6%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 15 muffins
Amount Per Serving
Calories 213
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 23mg | 8% |
| Sodium | 181mg | 8% |
| Potassium | 123mg | 3% |
| Sugar | 14g | 28% |
| Vitamin A | 60IU | 1% |
| Calcium | 62mg | 6% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.