Description
These classic almond poppyseed muffins offer a delightful balance of flavors and textures. Each muffin features a tender, moist crumb infused with the sweet, nutty essence of almond, complemented by a subtle citrus note from lemon zest. The generous scattering of poppy seeds throughout provides a gentle, earthy crunch, enhancing the overall experience. Baked to a golden perfection, these muffins are a comforting treat, ideal for breakfast or a light snack.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1 cup whole milk
- 2 large eggs, at room temperature
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from 1 large lemon)
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, poppy seeds, baking powder, and salt until well combined.
- In a separate medium bowl, whisk together the melted and cooled butter, whole milk, eggs, almond extract, vanilla extract, and lemon zest until thoroughly combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. A few lumps in the batter are acceptable; avoid overmixing.
- Divide the batter evenly among the 12 prepared muffin cups, filling each approximately two-thirds full.
- Bake for 5 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and continue baking for another 15-18 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and allow them to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Do not overmix the batter; overmixing develops gluten and can result in tough muffins.
Ensure all cold ingredients, especially eggs and milk, are at room temperature for a smoother batter and more even baking.
For a more intense poppy seed flavor, you can soak the poppy seeds in the milk for 30 minutes before adding them to the wet ingredients.
Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Baking at an initial higher temperature helps create a desirable domed top on the muffins.
- Prep Time: 15 minutes
- Cook Time: 20-23 minutes
Nutrition
- Calories: 250
- Fat: 11g
- Carbohydrates: 35g
- Protein: 4g