Almond Poppy Seed Muffins

Almond Poppy Seed Muffins

Muffins are one of the first things I ever learned to bake when I was a kid. Blueberry Muffins from my mom’s Better Homes & Garden cookbook. You know, the big red and white checked one.

One day recently, after nearly eight years of marriage, my husband announced that he thinks “muffins are over-rated.”

What kind of a weirdo is he? He then went on to clarify that he doesn’t like muffins with raisins in them. Okay, slightly less weird but still….

In honor of him (not really), today we’re baking Almond Poppy Seed Muffins.

Besides, if you’ve recently made our recipe for Hungarian Goulash, you already have a jar of poppy seeds in your pantry.

Here’s what you need:

Flour, Sugar, Butter, Buttermilk, Eggs, Baking Soda, Baking Powder, Salt, Pure Almond Extract, Poppy Seeds, and Sliced Almonds.

Click HERE for a Handy-Dandy Shopping List

Preheat the oven to 400 degrees.

Melt 1 stick of Unsalted Butter in a small bowl or measuring cup in the microwave or in a small pan. Set the butter aside to cool.

In a large mixing bowl, combine 2 cups of flour with 2/3 cups sugar.

Add 2 teaspoons baking powder

1/4 teaspoon baking soda

and 1/4 teaspoon salt. Remember to level off the dry ingredients to get accurate measurements.

Use a whisk to mix the dry ingredients all together. Whisking helps to incorporate the baking powder and baking soda throughout the flour which helps the muffins to rise nicely.

Break 2 eggs into a medium bowl and give them a light stir with fork to break up the yolks.

Add 3/4 cup buttermilk to the eggs.

Add 1 Tablespoon Pure Almond Extract to the bowl. Please, please, please use the real stuff and not almond flavoring. Your muffins and I thank you.

Add the cooled, melted butter to the mixture and stir to combine all the wet ingredients.

Make a well in the bottom of the bowl of dry ingredients.

Pour the wet ingredients into the middle of the well and gently mix them together. Do not over-mix or you will have flat, tough, sad little muffins.

When the batter is mixed about halfway, add 2 Tablespoons of poppy seeds.

Stir the poppy seeds into the batter just until they are all incorporated. A few lumps in the batter is perfectly fine.

Grease or spray a muffin tin with non-stick cooking spray. You can also use those little paper liners but they bug me because they never come off without taking half your muffin with them.  Wow, apparently I have issues.

Divide the batter equally between the 12 muffin cups.

Sprinkle a few sliced almonds over the top of the batter.

Bake at 400 degrees for 16-18 minutes until the tops are golden brown and a skewer or toothpick inserted into the center of the muffin comes out clean.

Let the muffins cool in the muffin tin for 5 minutes to set up then remove them to cool on a baking rack.

Or eat them warm with a big glob of butter.

Here’s the recipe:

Almond Poppy Seed Muffins

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