These Super Tender Almond Poppyseed Muffins are tender, fluffy, and so simple! Poppyseeds offer a slight crunch in these deliciously scented muffins.
I love food that has the ability to transport you to another place or time. Those nibbles and sips that are complete and utter nostalgia. These muffins are one of those recipes for me!
Growing up, my mom would get muffins just like this from the grocery store for special occasions. Big, rounded tops covered in sliced almonds and sugar, hinting at what each bite will bring. The intoxicating almond scent initiating a mouthwatering response.
Over the years, I’ve never forgotten about these muffins, and recently picked them up from the same grocery store my mom shopped at. It prompted me to develop my own recipe that is similar to those fluffy, almondy muffins I grew up loving. Read on to learn more about my Super Tender Almond Poppyseed Muffins!
How To Make Super Tender Almond Poppyseed Muffins
Making muffins is a very simple process. I go over the steps and recipe structure of muffins in my article, “Quick Breads and Muffins: Recipes, Methods, and Tips”. This resource is part of my broader So Happy In The Kitchen series, which is dedicated to helping you learn to love to cook! I offer a number of educational articles with tips and tricks, knowledge, and a number of delicious recipes for you to try yourself! Be sure to check it out!
The Ingredients
- Brown Sugar
- Oil
- Eggs
- Almond and Vanilla Extract
- Buttermilk
- Baking Powder
- Salt
- Flour
- Poppyseeds
- Almonds
- Turbinado Sugar
This recipe follows the basic method for making muffins, and the batter is topped with sliced almonds and turbinado sugar, which offers a lovely crunch in each bite.
What To Serve With Super Tender Almond Poppyseed Muffins
These super tender almond poppyseed muffins would be the perfect sweet addition to a brunch spread. Here are a few other dishes to consider serving with these mouthwatering muffins!
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Super Tender Almond Poppyseed Muffins
Ingredients
- 1 1/4 cups brown sugar
- 1/2 cup neutral oil like canola
- 1 egg
- 1 Tbsp almond extract
- 1 tsp vanilla
- 1 cup buttermilk
- 1 tsp baking powder
- 1/2 tsp salt
- 2 1/2 cups flour
- 3 Tbsp poppyseeds
- 1/2 cup sliced almonds
- 1/4 cup turbinado or raw sugar
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, whisk the oil, brown sugar, egg, almond extract, and vanilla together until sugar is combined.
- In a separate bowl combine flour, baking powder, and salt.
- Alternating between flour mixture and buttermilk, mix 1/3 of each in to the sugar until incorporated. Be careful to not overmix! Fold in poppyseeds.
- Line muffin pans with liners. Note that this recipe makes about 16 muffins, although you may have fewer or more depending how full you fill each tin.
- Top each muffin with sliced almonds and turbinado sugar.
- Baked for 20 minutes until a toothpick inserted into a muffin comes out clean.
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