Monday, November 1, 2010

Almond Poppyseed Muffins

I love almond poppyseed muffins. Cerinthus and I found a mix that we really liked from Krusteaz, but I like making them fresh. My mom and I found a recipe one summer from to make them from scratch, and we modified it a little bit in order to create slightly lighter-tasting muffins.

Almond Poppyseed Muffins
1 3/4 cups all-purpose flour
1 cup sugar
3/4 cup nonfat milk
1/2 cup butter
2 large eggs
4 teaspoons poppyseeds
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2 tablespoons slice almonds (optional-- for garnish)

  1. Preheat the oven to 375 degrees
  2. Prepare muffin cups with liners or cooking spray, 18 regular size, or 36 mini
  3. In a medium bowl, cream the butter with sugar, almond extract, and vanilla extract. 
  4. Add the eggs, beat until well mixed.
  5. In a separate large bowl, sift together the flour, baking powder, poppyseeds, and salt
  6. Add butter and egg mixture to the flour mixture.
  7. Add milk. Stir until well mixed.
  8. Pour batter into muffin tin filling cupt to about the half-way point. Sprinkle each muffin with almond slices if desired.
  9. Bake for 20 minutes (regular) or 12 minutes (mini)  or until a toothpick inserted into the center of a muffin comes out free of batter. Note: the tops will not brown at all so be careful about baking time.
If you have any comments or suggestions on changing the recipe, post a comment.


  1. I'm going to try these, I remember how good they were! For some reason all my baking projects have failed since we got here...
    Is that your photo of books at the top? Your site looks good, I like how clean and streamlined it is!

  2. I added a little extra milk to the recipe, and so they turned out a little fluffier (which I think is better).

    It is my books at the top. I'm glad you like the look of the site. I'm still tweaking it, but I've been played around with it a lot.