ALMOND POPPY SEED MUFFINS
My mom has been making this for years, and it's just one of those recipes that sticks out from my childhood. It's delicious.
Provided by maggie
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 24.3 g, Cholesterol 54.9 mg, Fat 9.4 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 271.5 mg, Sugar 13.3 g
ALMOND-POPPY SEED MUFFINS
This is my newly engendered recipe for nut-optional almond-poppy seed muffins, they were moist, fluffy, and tasty!
Provided by BachFromTheDead
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 35m
Yield 14
Number Of Ingredients 15
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.
Nutrition Facts : Calories 376.8 calories, Carbohydrate 36 g, Cholesterol 54 mg, Fat 23.9 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 9 g, Sodium 236.1 mg, Sugar 18.8 g
ALMOND-POPPY SEED MUFFINS
The flavors of almond and poppy seed pair nicely in a variety of baked goods. These moist muffins are no exception!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 180, Carbohydrate 21 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Muffin, Sodium 160 mg, Sugar 10 g, TransFat 0 g
ALMOND POPPY SEED MUFFINS
I had almond poppyseed muffins at a restaurant called Yoders in Shipshewana, In. a few years ago and they were the best muffins I've ever eaten. I searched on the internet and found this recipe. Not sure what site it came from. I hope you like them.
Provided by papergoddess
Categories Quick Breads
Time 45m
Yield 24 muffins
Number Of Ingredients 9
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.
Nutrition Facts : Calories 271.9, Fat 15.2, SaturatedFat 2.4, Cholesterol 25.4, Sodium 185, Carbohydrate 31.7, Fiber 0.5, Sugar 18.8, Protein 3
POPPY SEED MUFFINS WITH A HINT OF ALMOND
Monday is "muffins for breakfast" at our house, so we've tried lots of recipes! This one is at the top of the "Keepers" list. Dipping the muffin tops in butter and then sugar gives them a finished (and tasty) appearance.
Provided by Debber
Categories Quick Breads
Time 27m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400. Lightly grease or paper 12 muffin cups.
- In a medium mixing bowl, sift flour, poppy seeds, baking powder, salt and sugar. Make a well in the center.
- In a large measuring cup, combine milk, oil, egg and almond, beating well. Add to flour mixture all at once, stirring only until moistened (batter will have a few lumps).
- Divide between muffin cups, about two-thirds full.
- Bake at 400 for 12-14 minutes (tops are golden brown). Cool for five minutes.
- Meanwhile, melt remaining butter in a small bowl in the microwave. Put sugar in another small bowl.
- Dip tops into melted buter, then into sugar to coat. Cool for a few more minutes (if the hungry mungers aren't clamoring too loudly!).
- OPTION: Add 1/4-1/2 cup chopped almonds to the dry ingredients after sifting, blend well.
- SUBSTITUTION: Try lemon flavoring instead of the almond. Ymmmm-good! And a bit of lemon zest with the sugar topping. Even better.
Nutrition Facts : Calories 402, Fat 18.5, SaturatedFat 6.2, Cholesterol 54.8, Sodium 286.8, Carbohydrate 53.4, Fiber 1.3, Sugar 23.6, Protein 6.4
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