Poppy Seed Muffins With A Hint Of Almond Recipes

Steps:

• Preheat oven to 350°F.
• Grease, spray, or placed liners in muffin tins to hold 24 muffins.
• Combine flour, sugar, baking powder and salt.
• Add milk, eggs, oil, and almond extract (you can add more or less almond extract to your taste); whisk until smooth.
• Gently stir in poppyseeds.
• Fill muffin tins and bake for 25- 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 14 muffin cups with liners.
• Mix flour, baking powder, baking soda, and salt together in a bowl.
• Beat sour cream, sugar, eggs, milk, vegetable oil, butter, almonds, poppy seeds, almond extract, apple cider vinegar, and vanilla extract together in a large bowl until smooth; gradually stir flour mixture into the sour cream mixture until just incorporated into a batter. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Beat sugar and butter with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add egg yolks one at a time, allowing the first to blend into the butter mixture before adding the last. Beat almond extract and lemon zest into the mixture.
• Stir flour, baking powder, baking soda, and salt together in a separate bowl; add to creamed mixture alternately with buttermilk, mixing until just combined into a batter. Fold poppy seeds through the batter.
• Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks; fold into the batter. Spoon batter into prepared muffin cups to about 2/3 full.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 18 minutes; remove from pan and let cool on rack.

Steps:

• Preheat the oven to 350ºF, adjust a rack to the middle position. Spray a 12 cup regular size muffin tin with some nonstick spray.
• Whisk flour, salt, baking powder, baking soda, and poppy seeds in a large mixing bowl and set aside. Whisk egg, sugar, and almond extract together until combined, then whisk in the buttermilk and melted butter.
• Add the buttermilk mixture to the flour and fold to combine. There should be not large pockets of flour but small streaks may remain. Do not over mix. The batter will be fairly thick.
• Divide the batter evenly into the tin. Bake for about 20 - 25 minutes or until a toothpick inserted in the center comes out clean (mine were done in 17 minutes). Flip the muffins out of the tin and cool them right side up on a cooling rack.

Steps:

• Preheat oven to 400. Lightly grease or paper 12 muffin cups.
• In a medium mixing bowl, sift flour, poppy seeds, baking powder, salt and sugar. Make a well in the center.
• In a large measuring cup, combine milk, oil, egg and almond, beating well. Add to flour mixture all at once, stirring only until moistened (batter will have a few lumps).
• Divide between muffin cups, about two-thirds full.
• Bake at 400 for 12-14 minutes (tops are golden brown). Cool for five minutes.
• Meanwhile, melt remaining butter in a small bowl in the microwave. Put sugar in another small bowl.
• Dip tops into melted buter, then into sugar to coat. Cool for a few more minutes (if the hungry mungers aren't clamoring too loudly!).
• OPTION: Add 1/4-1/2 cup chopped almonds to the dry ingredients after sifting, blend well.
• SUBSTITUTION: Try lemon flavoring instead of the almond. Ymmmm-good! And a bit of lemon zest with the sugar topping. Even better.