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Category: Breakfast

(Updated 1/2/2013)
Almond Poppy Seed Muffins


¼ cup poppy seeds
2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
½ tsp salt
¼ tsp baking soda
1 egg
1 ½ cups buttermilk
5 tablespoons butter, melted
1 tsp almond extract
3 tablespoons sliced almonds


Preheat the oven to 400 degrees F. Coat a 12-cup muffin tin with non-stick cooking spray and set aside. Place the poppy seeds in a small dry skillet over medium high heat. Stir the seeds constantly until fragrant, about 2-3 minutes. Transfer to a small bowl to cool. In a medium mixing bowl, combine the flour, sugar, baking powder, salt, baking soda and toasted seeds. Make a well in the center of the mixture and set aside. In a separate bowl, lightly beat the egg, and then add the buttermilk, melted butter and almond extract. Mix well and pour into the well in the dry mixture. Stir quickly just until blended (do not over mix).  Divide the batter evenly between the prepared muffin cups and sprinkle the sliced almonds over top of the batter. Bake the muffins for 15 minutes or until lightly browned. Remove from oven and cool for 5 minutes before removing from the pan to cool completely on a wire rack.