Almond Poppy Seed Muffins
User Reviews
5
Almond Poppy Seed Muffins
Description
Almond Poppy Seed Muffins combine traditional baking ingredients such as all-purpose flour, baking powder, and baking soda, with added richness from butter and virgin coconut oil. The use of almond and vanilla extracts provides aromatic depth. Poppy seeds incorporated into the batter contribute a mild crunch and slight nuttiness. Once baked, the muffins sport a tender texture with moist centers due to the buttermilk and balanced fats. A final sprinkle of sliced almonds creates an inviting topping. The muffins are baked until a toothpick comes out clean yet moist, indicating a perfectly tender crumb.
The muffins are versatile enough to be enjoyed at breakfast, paired with coffee or tea, or served as part of a light snack. The mix of almond flavor and poppy seeds gives them a distinctive taste profile beyond simple sweet muffins.
Ingredients
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar white
- 1/4 cup butter unsalted
- 1/4 cup virgin coconut oil
- 2 egg large
- 1 tablespoon almond extract quality pure
- 1 teaspoon vanilla extract quality pure
- 1 cup buttermilk (or substitute by stirring one tablespoon of white vinegar or lemon juice in one cup of milk and let sit for 5-10 minutes)
- 2 tablespoons poppy seeds
- almonds sliced
Instructions
- Preheat the oven to 375 degrees F.Combine the flour, baking powder, baking soda, and salt in a small bowl and set aside.In a large mixing bowl, cream the butter, coconut oil, and sugar for at least 3 minutes. Add the eggs, almond and vanilla extract, and buttermilk and beat until combined. Add the dry ingredients to the wet ingredients and beat just until combined, being careful not to over-beat. Lumps of flour will remain and that's okay. Add the poppy seeds and stir gently until combined. Fill 6 jumbo/king-sized muffin tins or 12 regular sized muffins until almost full.Sprinkle with a few sliced almonds.
- Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean but moist. Be careful not to over-bake.Remove from oven and let the muffins sit in the pan for 5 minutes before transferring them to a wire rack to cool.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins (or 6 jumbo muffins)
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 176mg | 7% |
| Potassium | 158mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 191IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 89mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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