Get ready to indulge in a delightful treat that’s perfect for any occasion! Our Almond Poppyseed Mini Muffins are not just your average baked goods; they’re a burst of flavor in every bite, combining the nutty essence of almonds with the delightful crunch of poppy seeds. In just 25 minutes, you can whip up a batch of these scrumptious muffins that will have your friends and family begging for the recipe. Whether you’re looking for a quick breakfast, a sweet snack, or a charming addition to your brunch spread, these mini muffins are sure to impress. So, roll up your sleeves and let’s dive into this simple yet irresistible recipe!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 mini muffins
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 tsp almond extract
- 1 tbsp poppy seeds
Instructions
- Preheat your oven to 350°F (175°C). Line a mini muffin pan with paper liners or lightly grease it with cooking spray to prevent sticking.
- In a medium mixing bowl, combine 1 cup of all-purpose flour, 1/2 cup of sugar, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk the dry ingredients together until they are well mixed and free of lumps.
- In another bowl, whisk together 1/2 cup of buttermilk, 1/4 cup of vegetable oil, 1 large egg, and 1 teaspoon of almond extract until the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if there are a few small lumps remaining.
- Fold in 1 tablespoon of poppy seeds into the batter, ensuring they are evenly distributed throughout the mixture.
- Using a spoon or a small ice cream scoop, fill each mini muffin cup about 2/3 full with the batter. This will allow the muffins to rise without overflowing during baking.
- Place the muffin pan in the preheated oven and bake for 12-15 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Enjoy your delicious Almond Poppyseed Mini Muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days.
Tips
- Don’t Overmix: When combining the wet and dry ingredients, be gentle! Overmixing can lead to dense muffins, so fold until just combined for a light and fluffy texture.
- Measure Flour Correctly: To avoid dense muffins, spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag.
- Use Fresh Ingredients: Make sure your baking powder and baking soda are fresh for the best rise. Check the expiration dates to ensure your muffins are fluffy and light.
- Customize Your Muffins: Feel free to experiment by adding in your favorite mix-ins, such as chopped almonds or even a touch of lemon zest for a citrusy twist!
- Storage Tips: Keep your muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them and reheat when you’re ready to enjoy!
Nutrition Facts
Calories: 160kcal
Carbohydrates: 19g
Protein: 2g
Fat: 9g
Saturated Fat: 1g
Cholesterol: 20mg
