Almond Poppy Seed Muffins Recipe

Lemon Poppy Seed Muffins | foodiecrush.com #muffins #lemon #almond #poppyseed #recipes #easy

Almond Poppy Seed Muffins Recipe

Poppy seeds, slivered almonds, and almond extract give these fluffy muffins so much flavor and crunch. These muffins bake up light and with a tasty crumb, far from the greasy, heavy versions you'll find in the grocery store!

Course Breakfast

Cuisine American

Keyword almond poppy seed muffins

Prep Time 10

Cook Time 25

Total Time 35

Servings -18 regular size muffins

Calories 257kcal

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
10 tablespoons unsalted butter, melted
1 cup minus 1 tablespoon granulated sugar
2 large eggs
1 ½ teaspoons almond extract
1 tablespoon lemon zest
1 ½ cups plain Greek yogurt
2 tablespoons poppy seeds
⅓ cup slivered almonds

Instructions

Pre-heat the oven to 375°F. Line a 12-cup muffin tin with paper liners or spray with baking spray.
Combine the dry ingredients. Mix the flour, baking powder, baking soda and salt in medium bowl and set aside.
Combine the wet ingredients. Beat the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. One at a time, add eggs and beat well after each addition. Add the almond extract and lemon zest to the mixture and combine.
Finish the batter. Alternate adding the dry ingredients and yogurt in thirds until batter is smooth, adding the poppy seeds in the last set of mixing.
Assemble. Fill the muffin cups so they mound over the top and generously sprinkle with the sliced almonds.
Bake. Bake until the muffins are golden brown, about 25 minutes. Set on wire rack to cool slightly, about 5 minutes, and serve warm or at room temperature.

Notes

Storage: Muffins will keep airtight at room temperature for 4 days and can be frozen for up to 3 months.

adapted from Cooks Illustrated

Nutrition