:: ALMOND POPPY SEED MUFFINS ::
Isn’t it funny how certain sights, sounds, tastes, and smells evoke emotions and bring back memories? Well… the smell and taste of these muffins do just that for me. It brings me back to my early high school years spent in San Diego…. Happy memories surfaced of the carefree days spent with one of my best high school friends. We used to make these muffins after school or on the weekends. Back then, we made them from a boxed mix… and they really were delicious! I think we’d practically devour the whole dozen! I haven’t seen them since those years, long ago. I have found lemon poppyseed muffin mix… but that just isn’t the same in my opinion! There is just something magical about the combination of almonds with poppy seeds!
I perused several recipes until I found one that looked like it was packed full of just the right ingredients. It was a good choice. This recipe is AMAZING! I usually use a mixture of whole wheat flour and regular all-purpose… but for these, I used simply all-purpose {a baking indulgence, on my part}! I only made a few slight changes to the recipe… one being that I omitted the sour cream and added a bit more milk. I didn’t have any sour cream on hand {although I think it would have only made the muffins more moist… if that’s even possible}! So without further ado… here is the recipe adapted from Cooking Classy!
Almond Poppy Seed Muffins
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 Tbsp poppy seeds
- 1 cup granulated sugar
- 10 Tbsp butter softened
- 1 large egg
- 1 large egg yolk
- 2 teaspoons almond extract
- 1/2 cup whole milk {or milk of choice}
- 1/2 cup sour cream
- 1/4 cup slivered almonds {optional}
Instructions
- Preheat oven to 400 degrees.
- In a mixing bowl, whisk together flour, baking powder, baking soda, salt and poppy seeds. Set aside.
- In a separate bowl, blend together butter and sugar on medium speed until pale and fluffy. Add in egg, egg yolk and almond extract. Mix until blended. Measure out milk into a liquid measuring cup then whisk sour cream into milk. Add flour mixture, alternating with milk mixture, to batter and mix on low speed until combined {making sure to not over mix}.
- Divide batter among 12 greased or paper lined muffin cups (in a non-stick muffin tin) and sprinkle slivered almonds evenly on top of batter. Bake in preheated oven for 16 - 18 minutes until lightly golden {a toothpick inserted into the center should come out clean}. Allow to cool and store in an airtight container. Enjoy!
Notes
