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Almond poppy seed muffins are light, fluffy, and packed with flavor. They mix sweet and nutty notes. You can enjoy them for breakfast or as a snack. This recipe makes 12 muffins and takes about 35 minutes to prepare and bake. - 1 cup all-purpose flour - 1/2 cup almond flour - 1/2 cup sugar - 2 tablespoons poppy seeds - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, melted - 2 large eggs - 1/2 cup milk (any kind) - 1 teaspoon almond extract - 1 teaspoon vanilla extract - Zest of 1 lemon These ingredients come together to create a wonderful blend of flavors. The almond flour adds a rich, nutty taste, while the poppy seeds offer a delightful crunch. The lemon zest brightens the flavor and makes each bite fresh. Each muffin contains about 180 calories. They have 4 grams of protein and 8 grams of fat. The muffins also provide a good source of carbohydrates, with around 24 grams per muffin. These muffins contain essential vitamins and minerals. They are great for an energy boost, too. Enjoy them as part of a balanced diet. - 1 cup all-purpose flour - 1/2 cup almond flour - 1/2 cup sugar - 2 tablespoons poppy seeds - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt I love the mix of flours in this recipe. The all-purpose flour gives structure, while almond flour adds a rich, nutty flavor. The sugar balances the flavors, making these muffins sweet and satisfying. The poppy seeds add a lovely crunch and a unique look. - 1/2 cup unsalted butter, melted - 2 large eggs - 1/2 cup milk - 1 teaspoon almond extract - 1 teaspoon vanilla extract - Zest of 1 lemon The melted butter keeps the muffins moist and tender. Eggs help bind everything together, while milk makes the batter smooth. Almond and vanilla extracts deepen the flavor, and the lemon zest brightens it all. This mix creates a deliciously aromatic muffin. You can switch all-purpose flour for gluten-free flour if needed. For a dairy-free option, use almond milk or oat milk. These swaps keep the muffins tasty and allow everyone to enjoy them. Start by preheating your oven to 350°F (175°C). This step is key. It helps the muffins rise well. While the oven heats, prepare your muffin tin. You can use paper liners or lightly grease the tin with cooking spray. This prevents sticking and makes cleanup easier. Next, grab a large mixing bowl. Add the following dry ingredients: - 1 cup all-purpose flour - 1/2 cup almond flour - 1/2 cup sugar - 2 tablespoons poppy seeds - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt Whisk these together until well mixed. This mix gives your muffins a great texture and flavor. In another bowl, melt your butter. You need: - 1/2 cup unsalted butter, melted Then, add: - 2 large eggs - 1/2 cup milk (any kind) - 1 teaspoon almond extract - 1 teaspoon vanilla extract - Zest of 1 lemon Whisk these until smooth. The lemon zest adds a bright taste. Now, pour the wet mixture into the dry ingredients. Gently fold everything together. You want to mix until just combined. Don't overmix! The batter should be lumpy but evenly mixed. This ensures your muffins stay light and fluffy. Spoon the batter into your muffin tin. Fill each cup about 2/3 full. This allows space for the muffins to rise. Bake them in the preheated oven for 15-20 minutes. Check with a toothpick. If it comes out clean, the muffins are ready. Let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack. This helps them cool down completely. Cooling on a rack prevents sogginess. Enjoy your freshly baked almond poppy seed muffins! {{image_2}} To make great muffins, avoid overmixing the batter. Overmixing makes muffins tough. Mix just until the dry and wet ingredients combine. Another mistake is not measuring ingredients correctly. Always use measuring cups and spoons. Too much flour can lead to dry muffins, while too little can make them dense. Lastly, don’t skip the lemon zest! It adds a bright flavor that balances the almonds. For a light and fluffy texture, use room temperature eggs and milk. Cold ingredients can cause dense muffins. Also, remember to fold in the batter gently. This keeps air in the mixture, which helps the muffins rise. Baking powder and baking soda are important too. They give muffins lift. Make sure they are fresh for the best results! You can boost flavor by adding mix-ins. Try folding in chocolate chips or chopped nuts. Dried fruits like cranberries also work well. For a twist, add a dash of cinnamon or nutmeg. You can even swap the almond extract for orange extract for a fresh taste. Experiment with these options to find your favorite version! If you want a gluten-free muffin, swap the all-purpose flour. Use a gluten-free flour blend that works for baking. Almond flour can stay in your recipe for a rich taste. This change keeps the muffin moist and delicious. Just check the blend's packaging for the right amount to use. Sometimes, you may need to add a little more liquid. Adding fruits or nuts makes these muffins even better. You can mix in blueberries, raspberries, or chopped apples. About 1 cup works well to keep the texture right. For nuts, almonds or walnuts add a nice crunch. Chop them small and mix them gently into the batter. This way, you get bursts of flavor in every bite. Want a flavor twist? Try adding zest from an orange or lime. This gives your muffins a fresh and bright taste. You can also experiment with spices like cinnamon or nutmeg. Just a pinch can change the whole muffin vibe. Each time you bake, you can create a new favorite! To keep your almond poppy seed muffins fresh, store them in an airtight container. You can place them at room temperature for up to three days. If you want to keep them longer, refrigerate them for up to a week. For the best taste, I recommend letting them sit out for a bit before enjoying. These muffins are delightful warm or at room temperature. Serve them with a pat of butter or a light spread of cream cheese. For a fun twist, try pairing them with fresh fruit or a dollop of yogurt. They make a tasty snack or a great breakfast treat. To reheat your muffins, place them in the oven at 350°F (175°C) for about 5-7 minutes. You can also use the microwave for a quick fix. Heat each muffin for about 15-20 seconds. This makes them soft and warm, just like fresh out of the oven! Almond poppy seed muffins are soft, flavorful treats made with almond flour and poppy seeds. They have a light, moist texture and a sweet almond flavor. The muffins often include zesty lemon to brighten their taste. I love how the tiny poppy seeds add a bit of crunch. These muffins are perfect for breakfast or a snack. These muffins stay fresh for about three days at room temperature. Keep them in an airtight container to avoid drying out. If you want them to last longer, store them in the fridge for up to a week. Just remember, they taste best when fresh! Yes, you can freeze almond poppy seed muffins! Just let them cool completely first. Wrap each muffin tightly in plastic wrap or foil. Then place them in a freezer-safe bag. They can last for up to three months in the freezer. When you're ready to enjoy one, just thaw it at room temperature or heat it in the oven. In this article, we explored how to make almond poppy seed muffins. We covered key ingredients and provided a simple recipe. You learned about storage tips and different ways to enjoy these muffins. Baking can be fun and rewarding. With practice, you can make great muffins each time. Enjoy sharing them with friends and family!

Almond Poppy Seed Muffins Bakery

Delight your taste buds with these delicious Almond Poppy Seed Muffins! Perfect for breakfast or a snack, these muffins combine almond flour, poppy seeds, and a hint of lemon zest for a refreshing flavor. Follow our simple step-by-step recipe to bake a batch in just 35 minutes. Your kitchen will smell amazing, and your family will love them! Click through to explore this tasty recipe and bring a delightful treat to your table today!
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Ingredients
  

1 cup all-purpose flour

1/2 cup almond flour

1/2 cup sugar

2 tablespoons poppy seeds

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, melted

2 large eggs

1/2 cup milk (any kind)

1 teaspoon almond extract

1 teaspoon vanilla extract

Zest of 1 lemon

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with cooking spray.

    In a large mixing bowl, combine the all-purpose flour, almond flour, sugar, poppy seeds, baking powder, baking soda, and salt. Whisk together until well mixed.

      In another bowl, whisk the melted butter, eggs, milk, almond extract, vanilla extract, and lemon zest together until smooth.

        Pour the wet ingredients into the dry ingredients. Gently fold the mixture until just combined, being careful not to overmix. The batter should be lumpy but uniformly incorporated.

          Spoon the batter evenly into the prepared muffin tin, filling each muffin cup about 2/3 full.

            Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.

              Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins