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Almond Poppy Seed Muffins

Brooke Larsen
Homemade poppy seed muffins with delicious almond flavor.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Breakfast
Cuisine American

Equipment

  • Large mixing bowl
  • Whisk
  • Rubber Spatula
  • Muffin tin
  • Muffin liners

Ingredients
  

  • 3 Eggs
  • 1 ⅛ Cups Oil
  • 2 ½ Cups White Sugar
  • 1 ½ Cups Milk
  • 1 ½ teaspoon Vanilla Extract
  • 1 ½ teaspoon Butter Extract
  • 1 ½ teaspoon Almond Extract
  • 3 Cups Flour
  • 1 ½ teaspoon Baking Powder
  • 1 ½ teaspoon Salt
  • 2 Tbs Poppy Seeds

Instructions
 

  • Create sugar mixture base. Combine eggs, oil and sugar together into a bowl and beat until mixed.
  • Add remaining wet ingredients to mixture - milk, butter extract, vanilla and almond extract. Mix until combined.
  • Add remaining dry ingredients to the bowl. Mix just until all ingredients are combined with no lumps.
  • Bake muffins at 350 for 20 minutes, or split batter evenly into two loaf pans and bake for 1 hour at 350.

Notes

Variations:
  • Add lemon zest and lemon extract for a little tangy flavor!
  • Make a glaze using powdered sugar and extract to drizzle over the top.
Top Tips:
  • Store in an airtight container on your counter or put into a freezer bag and store in the freezer until ready to consume.
Keyword Muffins
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