Almond Poppyseed Muffins

Posted on by AEC Heather

Almond Poppyseed Muffins are my mom’s absolute favorite muffin in all the world. But when you get them from the big-box stores (practically the only place you can find them), “they just aren’t right! They are too cakey and cloyingly sweet”. So while in Santa Barbara last month, we visited Anna’s Marketplace Bakery and had a perfect almond poppyseed muffin! This ignited my mom’s desire to have another perfect muffin… so of course my adventure was set before me. And wow… we nailed it!

I found the original recipe at Erhardts Eat, but I’ve made a couple changes that I feel make this exactly as my mom wanted.

* Large Muffin Pan(personal website): https://www.pamperedchef.com/pws/aecheather/shop/Cookware+%26+Bakeware/Baking+Pans/Large+Muffin+Pan/100595
* Pastry Brush (personal website): https://www.pamperedchef.com/pws/aecheather/shop/Kitchen+Tools/Utensils/Chef%27s+Silicone+Basting+Brush/1755
* Oven gloves I use (affiliate link): https://amzn.to/3PesyCv

Print your recipe here:

Almond Poppy Seed Muffins

Ingredients:

  • 2 ½ cups all purpose flour
  • ½ tsp baking soda
  • 1 Tbsp baking powder
  • ¼ tsp Salt
  • ½ cup softened butter
  • 1 cup sugar
  • 2 eggs
  • 1 cup milk + 1 Tbsp of lemon juice (or 1 cup buttermilk)
  • 1 Tbsp almond extract
  • 2 Tbsp poppy seeds 
  • ½ cup sliced almonds
  • ¼ cup of sliced almonds for topping

Instructions:

  1. Combine milk and lemon juice in a small bowl and allow to sit for 5 minutes before beginning.
  2. Combine flour, baking powder, baking soda, and salt then set aside.
  3. With a stand/hand mixer, cream together the butter, sugar, eggs, milk mixture/buttermilk, and extract. 
  4. With a spoon, not the mixer, stir in the flour mixture a little at a time, careful not to overmix. If your mixture looks too thick, you may add a teaspoon of milk at a time to loosen.
  5. Stir in the ½ cup of sliced almonds and 2 Tbsp poppy seeds until just combined.
  6. Spray the muffin tin with cooking spray (or use paper liners) and divide the batter equally.
  7. Sprinkle the extra sliced almonds on the top of each mound of raw batter.
  8. Bake at 375° F for 15-20 minutes or until they look just a little town and a toothpick comes out clean.

#AlmondPoppyseed #Muffins #AdventuresinEverydayCooking

Original recipe adapted from:  https://erhardtseat.com/almond-poppy-seed-muffins/

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Category: Desserts, Recipes

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