We decided to do some baking during the “blizzard” that never was. One of us had the day off so we decided to make some muffins from scratch! Who doesn’t love almond poppy seed muffins? We are Dutch, so almond flavor is our fav!
These muffins are fluffy and soft. They have amazing flavor! The recipe below was adapted from Cooking Classy. We changed the recipe just a tad and came up with an almond glaze to top the muffins after baking! To be honest these muffins are delicious with or without the glaze! We also found a way to use parchment paper as a baking tin! We ran out of store bought liners so we had to improvise. They turned out perfect!
You may recall us using a Cooking Classy recipe in the past for her amazing buttermilk pancakes from scratch. Definitely check those out if you haven’t yet. Please click here for the buttermilk pancake recipe! Put these two items on your recipe to-do list for the weekend! Your family and friends will not complain!
After you make these muffins from scratch you will never make muffins from a box again!
Almond Poppy Seed Muffins
1 3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoon poppy seeds
1 cup granulated sugar
10 tablespoon sweet cream salted butter, softened
1 large egg (room temperature)
1 large egg yolk (room temperature)
2 1/2 teaspoon almond extract
1/2 cup whole milk
1/2 cup sour cream
1/4 cup slivered almonds
Sugar to sprinkle cupcakes before baking
Directions for the muffins:
1) Mix flour, baking powder, baking soda and poppy seeds in a bowl. Stir until all ingredients mixed thoroughly. Set aside
2) In another mixing bowl cream sugar and softened butter.
3) Add your room temperature egg and egg yolk to the sugar and butter. Then add your almond extract.
4) In another small bowl mix together milk and sour cream with a handheld mixer until smooth.
5) Cooking Classy recommends working from three separate batches/bowls. Starting and ending with your flour mixture. Alternate adding in the flour mixture and your milk mixture until all bowls are empty. Mix with hand held mixer until smooth.
6) Spoon in raw muffin mixture into muffin tins. (Full almost to the top of the muffin tin liner) DO NOT spray baking tins with cooking spray.
7) Sprinkle slivered almonds and sugar on top of muffins.
8) Place muffins in the oven at 400 degrees for 16-18 minutes. To check to see if the muffins are done place a tooth pick in the middle of the muffin and if it comes out clean they are done! This recipe makes 12 muffins. Keep reading to make the almond glaze to top these delicious gems! If you do not want to make the glaze place your muffins in an airtight container if you not eating right away.
Muffin recipe adapted from Cooking Classy!
Click here for full recipe instructions.
Below is an almond glaze that we came up with that turned out to be a perfect addition to these muffins!
The Almond Glaze
2/3 cup powdered sugar
1 tablespoon whole milk
1 teaspoon almond extract
1 teaspoon vanilla extract
Directions for Almond Glaze:
1)Place powdered sugar, milk, almond extract and vanilla extract in a small bowl. Use a fork to stir until mixed thoroughly.
2)Put a spoonful of almond glaze on each muffin after the muffins have cooled just a little bit but still warm to touch.
3) If you used the glaze to top your muffins make sure you put them in the refrigerator in an airtight container if not eating right away. Before serving let them sit out for 10-15 minutes at room temperature or place them in the microwave for 20 seconds. They taste just like they came out of the oven this way!
1)If you are like us, we ran out of baking liners. So we improvised and used parchment paper cut into 5 x 5-inch squares. Please click here for full instructions on how to make your own cupcake liner! We did not spray the parchment paper with cooking spray and the muffins did not stick to the paper.
2) If you only have whole almonds you can place these in a food processor like we did!
So cozy up and make some muffins from scratch this weekend!