One of my favorite things about baking is tinkering with flavors in recipes that I already love. When I was a kid, and if I asked very nicely, my mom would make almond poppy-seed muffins as a special breakfast treat during the week. I got the urge to recreate them after flipping through Dorie Greenspan’s Baking one night and coming upon her Lemon Poppy-Seed Muffins recipe, and they turned out so well that I felt brave enough to make a few tweaks the next time around. Substituting ground almonds for some of the flour, and almond extract for vanilla, gives these an entirely different, and intensely almond, flavor. I also used plain yogurt in place of sour cream.
Almond Poppy-Seed Muffins
- 1/2 cup finely ground almonds
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup plain yogurt
- 1 stick (8 tb) butter, melted and cooled
- 2 eggs
- 1 tsp almond extract
- 2 tb poppyseeds
Preheat oven to 400 degrees F. Butter a muffin tin.
In a large bowl, whisk together the first six ingredients and the poppy-seeds. In another bowl, whisk together remaining ingredients, and pour into the dry ingredients. Stir gently with a wooden spoon just until combined; lumps are okay. Spoon into the muffin tin, and bake for 18 to 20 minutes, or until edges are golden-brown and an inserted cake tester comes out clean. These are best served on the day they are baked (and they’re so easy that it’s not much trouble to whip them up on a moment’s notice). Makes 12 muffins.
Comments 7
What a gorgeous muffin cross section shot. It looks so fluffy and yummy. I probably sound like an idiot, but poppy seeds are so pretty. I love the way they look in food. I like the idea of using almond flavoring instead of the traditional lemon as well.
Posted 21 Mar 2008 at 12:25 pm ¶I love poppyseed muffins, too! I imagine the addition of the ground almonds added a wonderful new dimension. Did you use all ready ground almonds, or did you do it yourself? I am guessing I could do this in the food processor and achieve the same result?
Posted 22 Mar 2008 at 5:11 pm ¶Deliciously different! Mixing almond flavors and poppyseeds, that’s a really good idea. Flavors of our childhood are always the best ever!
Posted 22 Mar 2008 at 7:11 pm ¶Patsyk, I ground the almonds myself in the food processor, adding 1 tablespoon of sugar to keep them from clumping together. You could also use pre-ground almond meal.
Posted 24 Mar 2008 at 12:29 pm ¶I’ve gotta tell you—I’m usually not a muffin person, but these look so moist and fantastic, I can’t help but bookmark this to make at some point! I love the substitution of almond, I can really sense what an improvement it would be!
Posted 29 Mar 2008 at 11:17 am ¶Ahhhh….Almond Poppy Seed Muffins….these are my entire family’s favorite (my 14 year old son will be very happy I have found a recipe!) ….we now live in the south and can only find lemon poppy seed, which is not traditional to us! Thank you for sharing!
Posted 29 Jun 2008 at 10:55 am ¶I found your recipe by a google search, and I want you to know that these are incredible. I made them this morning, and I’m so excited to take them to an event. People are going to love them.
Posted 15 Jun 2009 at 9:36 am ¶Trackbacks & Pingbacks 1
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