Almond Poppyseed Muffins

I had a hankering for something almond this weekend, and after seeing many posts about delicious lemon-poppyseed muffins, I decided to search for a muffin recipe that was adaptable to almond flavoring. I found this recipe at Nook & Pantry and decided to try it out. These muffins are a little lighter than some of the other recipes I found (contain less butter & sugar), and the buttermilk keeps them nice and moist. I am also really happy they turned out well, because this was the first time I made muffins without using muffin-tin liners. (Hooray for using less paper/being environmentally conscious!) I like having a base muffin recipe that's adaptable to different add-ins, and I am excited to try other combinations of fruits/nuts next time.


Almond Poppy Seed Muffins

Buttermilk Base Recipe
2 C flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
1/2 C sugar
4 Tbsp melted butter
1 1/4 C buttermilk

Almond Poppy Seed
1 1/2 Tbsp poppy seeds
1 tsp of almond extract

Preheat the oven to 350ºF, adjust a rack to the middle position. Spray a 12 cup regular size muffin tin with some nonstick spray.

Whisk flour, salt, baking powder, baking soda, and poppy seeds in a large mixing bowl and set aside. Whisk egg, sugar, and almond extract together until combined, then whisk in the buttermilk and melted butter.

Add the buttermilk mixture to the flour and fold to combine. There should be not large pockets of flour but small streaks may remain. Do not over mix. The batter will be fairly thick.

Divide the batter evenly into the tin. Bake for about 20 – 25 minutes or until a toothpick inserted in the center comes out clean. Flip the muffins out of the tin and cool them right side up on a cooling rack.