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- 1 cup all-purpose flour - 1/2 cup almond flour - 1/2 cup granulated sugar - 2 tablespoons poppy seeds - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, melted and slightly cooled - 2 large eggs, at room temperature - 1/2 cup milk (any variety will work) - 1 teaspoon almond extract - 1 teaspoon pure vanilla extract - Zest of 1 lemon If you have nut allergies, you can skip the almond flour. Use all-purpose flour instead. You can also use coconut flour, but you will need to adjust the liquid. For a dairy-free option, use plant-based butter and milk. Here are some fun options to mix in: - Chopped nuts like almonds or walnuts - Fresh blueberries or raspberries - Chocolate chips for a sweet twist - Dried fruits like cranberries or apricots Feel free to get creative! Each add-in can change the flavor and texture, making your muffins unique. First, heat your oven to 350°F (175°C). This step warms the oven and gets it ready for baking. Next, prepare your muffin tin. You can line it with paper liners or apply a light coat of cooking spray. This will help the muffins come out easily after baking. In a large bowl, add the following dry ingredients: - 1 cup all-purpose flour - 1/2 cup almond flour - 1/2 cup granulated sugar - 2 tablespoons poppy seeds - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt Use a whisk to mix these ingredients well. This ensures that the baking powder and poppy seeds blend evenly throughout, leading to fluffy muffins. In a separate bowl, combine your wet ingredients: - 1/2 cup unsalted butter, melted and slightly cooled - 2 large eggs, at room temperature - 1/2 cup milk (any variety will work) - 1 teaspoon almond extract - 1 teaspoon pure vanilla extract - Zest of 1 lemon Whisk these together until the mixture is smooth. The lemon zest adds a fresh flavor that brightens your muffins. Now, pour the wet mixture into the dry bowl. Use a spatula to fold them together gently. Mix until just combined. It's okay if the batter is slightly lumpy. Overmixing can make the muffins tough, so be careful! Grab a spoon or an ice cream scoop. Use it to fill each muffin cup about two-thirds full. This allows the muffins to rise without spilling over the edges. Place the muffin tin in your preheated oven. Bake for 15 to 20 minutes. Check if they're done by inserting a toothpick in the center. If it comes out clean, your muffins are ready! After baking, let them cool in the tin for about 5 minutes. Finally, transfer the muffins to a wire rack to cool completely. This helps them keep the right texture. For the best muffin texture, use room temperature eggs and milk. This helps the batter mix well. Be careful not to overmix the batter. A few lumps are okay. Overmixing can make your muffins tough. Also, fill the muffin cups about two-thirds full. This allows the muffins to rise nicely. To keep your muffins fresh, store them in an airtight container. Keep them at room temperature for up to three days. For longer storage, freeze them in a freezer bag. They can last up to three months in the freezer. Just remember to let them cool completely before freezing. Adding lemon zest boosts the flavor of your muffins. It gives them a fresh taste. You can also experiment with different extracts. Try using orange or even coconut extract for a twist. Just a teaspoon can change the flavor profile. These simple tweaks make each batch exciting and new. {{image_4}} You can make gluten-free almond poppy seed muffins easily. Replace all-purpose flour with gluten-free flour. Use a blend that works well for baking. Try to look for a mix that has xanthan gum. This helps mimic the structure gluten provides. Follow the same steps as in the original recipe. The muffins will still be light and tasty. You may want to adjust the baking time slightly. Keep an eye on them as they bake. For a vegan twist, swap the eggs with flax eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit until it thickens. Use plant-based milk instead of regular milk. Coconut, almond, or soy milk work well. Replace the butter with coconut oil or vegan butter. Follow the same mixing and baking steps. You’ll get a fluffy and delicious muffin that everyone will love. You can make these muffins even more fun! Add-ins can include chocolate chips or dried fruit. Chopped nuts like almonds or walnuts give a nice crunch. Try adding lemon zest for a bright flavor boost. Dried cranberries or blueberries also work well. Use about half a cup of your favorite add-ins. Mix them in gently with the batter. This keeps the muffins moist and flavorful. Each bite will be a delightful surprise! To store your almond poppy seed muffins, cool them completely first. This keeps moisture from forming, which can make them soggy. Place the muffins in an airtight container. You can use a zip-top bag, too. Keep them at room temperature for up to three days. For longer freshness, store them in the fridge for about a week. Freezing is great for these muffins! Wrap each muffin in plastic wrap. Then, put them in a freezer bag. This helps to keep them fresh. You can freeze them for up to three months. When you want to eat one, take it out and let it thaw at room temperature. To reheat, you can use the microwave or oven. For the microwave, place a muffin on a plate. Heat it for about 15-20 seconds. For the oven, preheat to 350°F (175°C). Wrap the muffin in foil and bake for about 10 minutes. This keeps the muffin soft and warm. Enjoy your tasty treat! Yes, you can use regular flour. However, almond flour adds a nice flavor and texture. If you swap it, use the same amount of all-purpose flour. Your muffins will still taste great but may lack some nutty flavor. Your muffins will stay fresh for about 2 to 3 days at room temperature. To keep them fresh, store them in an airtight container. If you want them to last longer, try freezing them. They freeze well for up to three months. You can use chia seeds or sesame seeds instead of poppy seeds. Both options add nice crunch and flavor. If you want a different taste, try using finely chopped nuts or even dried fruits. Yes, you can make the batter ahead of time. Store it in the fridge for up to 24 hours. When you are ready to bake, just scoop it into the muffin tin and bake. Keep in mind that the muffins may rise slightly less if the batter is cold. In this blog post, we covered the key ingredients for almond poppy seed muffins, along with step-by-step instructions. You learned tips to achieve the perfect texture and ways to store your muffins for freshness. We also discussed variations, including gluten-free and vegan options. Explore these ideas to make tasty muffins your way. Keep experimenting with flavors and enjoy delicious results. You now have the tools to bake successful muffins anytime. Happy baking!

Almond Poppy Seed Muffins Bakery

Indulge in the deliciousness of Almond Poppy Seed Muffins with this easy recipe! These moist and flavorful muffins, made with a blend of all-purpose and almond flour, poppy seeds, and a hint of lemon zest, are perfect for breakfast or as a snack. Discover how to whip up a batch in just 35 minutes and impress your family and friends. Click through to explore the full recipe and elevate your baking game today!
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Ingredients
  

1 cup all-purpose flour

1/2 cup almond flour

1/2 cup granulated sugar

2 tablespoons poppy seeds

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, melted and slightly cooled

2 large eggs, at room temperature

1/2 cup milk (any variety will work)

1 teaspoon almond extract

1 teaspoon pure vanilla extract

Zest of 1 lemon

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing it lightly using cooking spray to ensure easy removal of the muffins later.

    Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, almond flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt. Use a whisk to blend these dry ingredients together thoroughly, ensuring even distribution of the leavening agents and poppy seeds.

      Combine the Wet Ingredients: In a separate medium-sized bowl, whisk together the melted (and slightly cooled) butter with the eggs, milk, almond extract, vanilla extract, and lemon zest. Whisk until the mixture is smooth and well combined.

        Combine Wet and Dry Mixtures: Gently pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, carefully fold the two mixtures together until they are just combined. Be mindful not to overmix; the batter should remain slightly lumpy but well combined throughout.

          Fill the Muffin Cups: Using a spoon or an ice cream scoop, evenly distribute the muffin batter into the prepared muffin tin, filling each cup about two-thirds full to allow for rising.

            Bake the Muffins: Place the muffin tin in the preheated oven and bake for 15 to 20 minutes. The muffins are ready when a toothpick inserted into the center of one comes out clean, and the tops are lightly golden brown.

              Cool the Muffins: Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, gently transfer them to a wire rack to cool completely for optimal texture.

                - Prep Time: 15 minutes

                  - Total Time: 35 minutes

                    - Servings: 12 muffins

                      Presentation Tips: For a delightful presentation, dust the cooled muffins with a light sprinkle of powdered sugar or serve them on a pretty cake stand. Pair them with a small bowl of homemade lemon curd or fruit preserves for a delightful twist!