Almond Poppy Seed Muffins Recipes

COPYCAT COSTCO ALMOND POPPY SEED MUFFIN RECIPE

Steps:

• Preheat oven to 350 F.
• In a large mixing bowl, combine all of the dry ingredients. Mix the white sugar, brown sugar, flour, baking soda, baking powder, and salt until the mixture is free of any large clumps.
• Add in the two eggs, and mix. Add the milk, mix well, and then add the oil. Mix in the 2 tablespoons of pure almond extract and poppy seeds. Mix until the batter forms, but be sure not to over-mix.
• Prepare a jumbo muffin pan with large paper liners. If you don't have paper liners, spray the pan generously with cooking spray to prevent the muffins from sticking.
• Use a measuring cup to scoop the batter into the prepared pan. Fill each well halfway full.
• Bake the muffins for 20 minutes until lightly golden brown and the tops are fully set.
• Once the muffins are finished baking, remove them from the oven, and set aside to cool.

ALMOND POPPY SEED MUFFINS

Steps:

• Preheat oven to 350°F.
• Grease, spray, or placed liners in muffin tins to hold 24 muffins.
• Combine flour, sugar, baking powder and salt.
• Add milk, eggs, oil, and almond extract (you can add more or less almond extract to your taste); whisk until smooth.
• Gently stir in poppyseeds.
• Fill muffin tins and bake for 25- 30 minutes.

ALMOND-POPPY SEED MUFFINS

Steps:

• Heat oven to 375°F. Line 12 medium muffin cups with paper baking cups (or spray cups with cooking spray or grease with shortening).
• In large bowl, stir together 1/2 cup sugar, the oil, egg and almond extract. Beat in sour cream and milk with spoon until blended. Stir in flour, baking powder, salt, baking soda and poppy seed until well blended. Divide batter evenly among muffin cups. Sprinkle batter with 3 teaspoons sugar and the almonds.
• Bake 14 to 17 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Serve warm or cool.

ALMOND POPPY SEED MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Beat sugar and butter with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add egg yolks one at a time, allowing the first to blend into the butter mixture before adding the last. Beat almond extract and lemon zest into the mixture.
• Stir flour, baking powder, baking soda, and salt together in a separate bowl; add to creamed mixture alternately with buttermilk, mixing until just combined into a batter. Fold poppy seeds through the batter.
• Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks; fold into the batter. Spoon batter into prepared muffin cups to about 2/3 full.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 18 minutes; remove from pan and let cool on rack.

ALMOND-POPPY SEED MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 14 muffin cups with liners.
• Mix flour, baking powder, baking soda, and salt together in a bowl.
• Beat sour cream, sugar, eggs, milk, vegetable oil, butter, almonds, poppy seeds, almond extract, apple cider vinegar, and vanilla extract together in a large bowl until smooth; gradually stir flour mixture into the sour cream mixture until just incorporated into a batter. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

ALMOND POPPY SEED MUFFINS

Steps:

• Preheat oven to 200°C
• Beat egg, salt and sugar until light and fluffy. Add oil in a stream and continue beating. Beat in milk
• Sift flour and baking powder together several times and add to batter, stirring until just mixed. Add nuts and poppy seeds
• Bake in greased muffin pans for 20-25 minutes.

POPPY SEED MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt. In another bowl, whisk the eggs, milk, oil and extracts; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Serve warm.