Bakery-Style Almond Poppy Seed Muffins
Delicious tender Homemade Bakery-Style Almond-Poppy Seed Muffins topped with a scrumptious flavorful sliced almond streusel! The combination is simply heavenly!
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/8 cups of sugar
- 2 large eggs
- 4 Tablespoons butter melted and cooled (salted butter is fine)
- 1/4 cup vegetable oil
- 1 cup buttermilk
- 3 teaspoons almond extract
- 1/4 cup poppy seeds
Almond Streusel Topping
- 1/4 cup granulated sugar
- 4 Tablespoons sliced almonds crushed
- 1 teaspoon almond extract
Instructions
- For the topping combine 1/4 cup sugar, crushed almonds, and almond extract in a small bowl. Mix with a fork until crumbly. Set aside.
- Preheat oven to 425°F.
- Line a standard 12-cup muffin tin with paper liners and spray with cooking spray.
- Whisk the flour, baking powder, poppy seeds, and salt together in a large bowl; set aside.
- In a separate medium bowl, or in the bowl of your mixer, mix together the sugar and eggs until thick and lemon in color. Add melted cooled butter and oil. Slowly whisk in the buttermilk and almond extract.
- Pour wet ingredients into dry. Mix together until just combined; do not overmix.
- Fill muffin cups with batter, mounding slightly. Sprinkle 1 Tablespoon of Almond Streusel on top of each muffin. Bake for 16-17 minutes until golden brown, or until a toothpick inserted into the center of a muffin comes out clean. Allow muffins to set in muffin tin for about 3-5 minutes. Remove and cool on baking rack.
Nutrition
Serving: 1gCalories: 310kcalCarbohydrates: 46gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 8gCholesterol: 42mgSodium: 361mgFiber: 2gSugar: 24g
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