Go Back
To make bakery-style almond poppy seed muffins, you will need: - 1 cup all-purpose flour - 1/2 cup almond flour - 1/2 cup granulated sugar - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 2 tablespoons poppy seeds - 1/2 cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup buttermilk - 1/4 teaspoon almond extract - Sliced almonds for topping You can swap some ingredients if needed: - Use whole wheat flour instead of all-purpose flour for more fiber. - Coconut flour can replace almond flour for a gluten-free option. - If you want less sugar, use honey or maple syrup, adjusting the liquid. - Yogurt can stand in for buttermilk; just thin it with a bit of water. - For a nut-free option, skip the almond extract and topping. Fresh ingredients make a big difference. - Use fresh eggs for better rise and texture. - Check the expiration dates on baking powder and soda. Old ingredients can ruin your muffins. - Opt for high-quality almond extract for a richer flavor. - When using sliced almonds, choose ones that are fresh and crunchy for the best topping. Choosing quality ingredients will enhance your muffins' taste and texture. First, preheat your oven to 350°F (175°C). This helps the muffins bake evenly. Next, line a muffin tin with paper liners or grease it with cooking spray. This step keeps the muffins from sticking and makes cleanup easy. In a mixing bowl, add these dry ingredients: - 1 cup all-purpose flour - 1/2 cup almond flour - 1/2 cup granulated sugar - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 2 tablespoons poppy seeds Whisk these together until they blend well. This step ensures an even rise and flavor throughout the muffins. In another bowl, combine these wet ingredients: - 1/2 cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup buttermilk - 1/4 teaspoon almond extract Whisk these until smooth. This mixture adds moisture and richness to the muffins. Now, gently pour the wet ingredients into the dry ingredients. Stir with a spatula just until mixed. It's okay if there are a few lumps. Over-mixing can make the muffins tough, so be gentle. Divide the batter evenly among the muffin cups, filling each about 2/3 full. This allows room for the muffins to rise. Sprinkle sliced almonds on top for extra crunch. Bake in the oven for 18-20 minutes. Check doneness with a toothpick. If it comes out clean, they’re ready. Once baked, remove the muffins from the oven. Let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. For a special touch, dust with powdered sugar or serve with a dollop of whipped cream. Enjoy your tasty muffins! To get soft and fluffy muffins, do not over-mix the batter. Mix just until you see no dry flour. This keeps the muffins light. Also, make sure your butter is melted but not hot. Hot butter can cook the eggs. Let the mixture cool slightly before adding eggs. Finally, fill the muffin cups about two-thirds full. This allows room for rising. One mistake is using cold eggs and butter. Room temperature ingredients mix better. Another mistake is baking for too long. Keep an eye on the muffins. Use a toothpick to check doneness. If it comes out clean, they are ready. Lastly, avoid skipping the almond extract. It adds a lovely flavor that makes the muffins special. Always use fresh ingredients for the best taste. Check your baking powder and soda. If they are old, the muffins may not rise well. Use fresh poppy seeds, too. They should have a nice, nutty smell. Fresh almond flour will give a better texture. If you can, use homemade buttermilk. Just mix milk with a splash of vinegar and let it sit for 5 minutes. {{image_2}} You can make gluten-free almond poppy seed muffins. Use a gluten-free flour blend instead of all-purpose flour. Mix it well with almond flour, sugar, baking powder, baking soda, and salt. This blend works great and gives you a nice texture. The rest of the recipe stays the same. You will still enjoy the great almond flavor and poppy seeds. Want to add a twist? Toss in some fruit or chocolate chunks. Blueberries or raspberries add a fruity burst. They bring moisture and sweetness. If you like chocolate, use dark or milk chocolate chunks. Mix them in gently with your batter. This extra flavor makes your muffins even more fun. Toppings can take your muffins to the next level. Instead of sliced almonds, try using chopped walnuts or pecans. They add crunch and nutty flavors. You can also sprinkle some coarse sugar on top. This gives a sweet, crispy crust. For a bit of zest, add lemon or orange zest to the batter. It brightens the flavor and adds a fresh note. To keep your muffins fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. They stay good at room temperature for up to three days. If you want them to last longer, refrigerate them in the same container. This helps keep them moist and tasty. Freezing muffins is a great way to save them for later. Make sure they cool completely first. Wrap each muffin tightly in plastic wrap. Place the wrapped muffins in a freezer bag, removing as much air as possible. They can stay frozen for up to three months. When you’re ready, just thaw them in the fridge or at room temperature. Reheating muffins is easy and quick. For the best results, use an oven. Preheat it to 350°F (175°C). Place the muffin on a baking sheet and heat for about 5-10 minutes. You can also microwave a muffin for 15-20 seconds. This warms it up nicely and keeps it soft. Enjoy your warm, fresh-tasting muffins! Yes, you can use other nuts like walnuts or hazelnuts. Simply replace almonds with the same amount of your chosen nut. Chop the nuts into small pieces for the best texture. This change will add new flavors and crunch to your muffins. To make these muffins vegan, substitute eggs with flax eggs or applesauce. Use plant-based butter or coconut oil instead of unsalted butter. Replace buttermilk with almond milk mixed with a bit of vinegar. These swaps keep the muffins tasty and moist. The best way is to use paper liners. Choose good-quality liners that fit snugly in the tin. If you prefer not to use liners, grease the tin well with cooking spray or butter. This helps the muffins release easily after baking. Absolutely! Doubling the recipe is easy. Just multiply each ingredient by two. Use two muffin tins to bake them all at once. Keep an eye on the baking time, as it may vary slightly with more batter. Muffins can last about 2 to 3 days at room temperature. Store them in an airtight container to keep them fresh. If they start to dry out, you can warm them slightly in the microwave for a soft treat. We explored key ingredients and provided easy substitutes for your muffins. I shared step-by-step instructions to ensure your baking goes smoothly. You now know how to achieve the perfect muffin texture and avoid common mistakes. Try fun variations to suit your taste, and follow my storage tips for freshness. Muffins are tasty and fun to make, so enjoy every bite and get creative! You now have the tools to bake delicious muffins that everyone will love. Happy baking!

Bakery-Style Almond Poppy Seed Muffins

Indulge in bakery-style almond poppy seed muffins that are as delightful as they are easy to make! With a perfect blend of almond flavor and poppy seeds, these muffins are a great treat for breakfast or snack time. Discover the simple steps to whip up these delicious muffins and impress your family. Click through to explore the full recipe and bring a taste of the bakery to your kitchen today!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1/2 cup almond flour

1/2 cup granulated sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons poppy seeds

1/2 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk

1/4 teaspoon almond extract

Sliced almonds for topping

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.

    In a mixing bowl, whisk together the all-purpose flour, almond flour, granulated sugar, baking powder, baking soda, salt, and poppy seeds.

      In another bowl, combine the melted butter, eggs, vanilla extract, buttermilk, and almond extract. Whisk until smooth and well-blended.

        Pour the wet ingredients into the dry ingredients and stir gently just until combined. Be careful not to over-mix; a few lumps are okay.

          Divide the batter evenly among the muffin cups, filling each about 2/3 full.

            Sprinkle sliced almonds on top of the batter for added texture and flavor.

              Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

                Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                    - Presentation Tips: For a delightful touch, dust the muffins with powdered sugar once cooled, or serve them with a dollop of whipped cream on the side for a charming breakfast treat!