Almond Poppy Seed Muffins

Kimberly Killebrew

5 from 66 votes

Prep Time 10

Cook Time 25

Total Time 35

Course Dessert

Cuisine American

Servings muffins (or 6 jumbo muffins)

Calories 249 kcal

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup white granulated sugar
1/4 cup unsalted butter
1/4 cup virgin coconut oil
2 large eggs
1 tablespoon quality pure almond extract
1 teaspoon quality pure vanilla extract
1 cup buttermilk (or substitute by stirring one tablespoon of white vinegar or lemon juice in one cup of milk and let sit for 5-10 minutes)
2 tablespoons poppy seeds
Sliced almonds

Preheat the oven to 375 degrees F.
Combine the flour, baking powder, baking soda, and salt in a small bowl and set aside.
In a large mixing bowl, cream the butter, coconut oil, and sugar for at least 3 minutes. Add the eggs, almond and vanilla extract, and buttermilk and beat until combined. Add the dry ingredients to the wet ingredients and beat just until combined, being careful not to over-beat. Lumps of flour will remain and that's okay. Add the poppy seeds and stir gently until combined.
Fill 6 jumbo/king-sized muffin tins or 12 regular sized muffins until almost full.
Sprinkle with a few sliced almonds.
Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean but moist. Be careful not to over-bake.
Remove from oven and let the muffins sit in the pan for 5 minutes before transferring them to a wire rack to cool.

Keyword Almond Poppy Seed Muffins, Poppy Seed Muffins

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