Almond Poppy Seed Muffins
Moist, Fluffy, Light and Almondy! These are the BEST Almond Poppy Seed Muffins.
- Prep Time5 min
- Cook Time20 min
- Total Time25 min
- Serves12 Muffins
Ingredients
- 1/2 Cup Olive Oil
- 1 1/2 Cups Sugar
- 2 Eggs
- 1 1/4 Cup Plain 2% Yogurt
- 1 tsp Almond Extract
- 2 1/4 Cup All Purpose Flour
- 1 TBS Poppy Seeds
- 1/2 tsp Baking Soda
- 1 tsp Salt
- Sliced Almonds (optional)
- 2 TBS Soften Butter
Method
Preheat the over to 350 Degrees F. In a mixing bowl or electric mixer, combine the oil, sugar, eggs, yogurt and almond extract. Whisk to combine.
Add the flour, poppy seeds, baking soda and salt. Whisk to combine. Set aside.
Using pastry brush or your fingers, coat your muffin tin in butter to make it non-stick.
Pour the batter evenly in your muffin tin. Sprinkle to tops with sliced almonds. Bake for 18-20 minutes or until done. Check doneness by poking a muffin with a toothpick. If the toothpick comes out clean, the muffins are done!
Almond Poppy seed Muffins | Video
Almond Poppy seed Muffins | Method
These Almond Poppy Seed muffins are light, moist, fluffy and sooooo goooood! Seriously, I’m such a sucker for almond flavored anything, and these muffins are no exception. This recipe is super easy too. Let’s get cooking
When putting this batter together feel free to use an electric mixing bowl, or good ol’ fashioned elbow grease. In your mixing bowl of choice, go ahead and add in the olive oil, sugar, eggs, yogurt and almond extract. Feel free to sub the olive oil for your preferred oil. Avocado oil works great for this! For the yogurt, you can use regular yogurt or greek yogurt. I used 2% plain yogurt, but feel free to use any amount of fat content you’d like.
Dry Ingredients
Once your wet ingredients are all together, give them a nice whisking. Whisk until fully incorporated, and maybe a few more whisks for good measure. Get your elbows into it!
Now that your wet ingredients are fully incorporated, it’s time to add in the flour, salt, baking soda and poppy seeds. I love how beautiful poppy seeds are, don’t they just make this muffin pretty to look at?! Just me….? Give this all a good couple of whisks until all of the ingredients become fully incorporated. Be careful not to over mix as this can make the muffins rubbery.
Put your mixture aside and get out that trusty old muffin tin so you can grease it up with butter. You can melt the butter, or you can keep it at room temperature. I usually have a butter dish that I keep out on the counter. I grab just a few pads of this, and use my pastry brush to brush on the butter. You can use non stick spray if you’d rather not fuss with this.
It’s time to bake! Bake these muffins at 350 Degrees F for about 18-20 minutes. I don’t like mine to get too dark on the top, so the best judge of knowing if these are done are the toothpick test. Simply poke a toothpick down the middle of the center muffin. If the toothpick comes out without having uncooked batter on it, they are done!
