Almond Poppy Seed Muffins
Officially in love with these Gluten-Free Almond Poppy Seed Muffins. If you’ve been missing out on the Costco version you’re going to be obsessed! I’m really not a fan of almond flavoring so I did not expect to like these as much as I do. But wow are they delicious! The perfect amount of sweetness with the most dreamy fluffy and soft texture! I highly recommend having one for breakfast, warmed and slathered with butter. I will be making these on repeat until further notice.
Servings : 6 - 12 muffins
Prep Time : 20 minutes
Bake Time : 20 - 25 minutes
Ingredients
2 cups (280g) 1:1 gluten-free flour, See Recipe Notes
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (210g) granulated cane sugar
2 large eggs, room temperature
1/4 cup (57g) unsalted butter, melted
1/4 cup (60g) vegetable or canola oil
1/2 cup (120g) buttermilk, room temperature
1/2 cup (120g) sour cream, room temperature
2 ½ teaspoons almond extract
1 teaspoon vanilla extract or paste
2 tablespoons poppy seeds
melted salted butter for topping, optional
Directions
Preheat oven to 425°F. Place muffin liners in a muffin pan. This recipe yields about 12 standard muffins or 6 jumbo muffins.
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda and salt. Set aside.
In a large bowl, whisk together the sugar and eggs, then add in the sour cream, buttermilk, oil, butter, almond extract and vanilla extract. Whisk until smooth.
Whisk in the poppy seeds and allow them to sit for about 5 minutes to soften.
Pour the dry ingredients into the wet ingredients and gently fold together until just combined. Be careful not to over mix the batter or the muffins may come out denser and not as fluffy.
Scoop the batter into the muffin liners, dividing it evenly among each cup.
Bake at 425°F for 5 minutes. After 5 minutes turn the oven down to 350°F. Don’t open the oven door. Bake for 15-18 more minutes, or until the tops are golden brown and a toothpick inserted into a muffin comes out clean with a few crumbs attached.
For a shiny finish on top, lightly brush the tops of the muffins with a little melted butter right when they come out of the oven. Allow the muffins to cool in pan for 10 minutes before serving.
Notes
I used Cup4Cup multi-purpose gluten-free flour for this recipe. I have not tested this recipe with other gluten-free flours.
