Almond Poppy Seed Muffins
Servings: 12 large muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon of salt
- heaping 1/4 cup poppy seeds
- 1 1/2 cups plain yogurt or sour cream I used full fat Greek yogurt
- 2 large eggs
- 1 tsp almond extract
- 1/2 cup unsalted butter melted and slightly cooled
for the gaze
- 3/4 cup confectioner's sugar
- 1/2 tsp almond extract
- milk to thin
Instructions
- Set the oven to 375F
- Whisk the dry ingredients, including poppy seeds, together thoroughly, you don't want lumps of baking soda in your muffins.
- Whisk the eggs and yogurt together and blend well. Stir in the melted butter and the almond extract.
- Add the wet ingredients to the dry ingredients, and mix until just combined. Don't over mix or your muffins may be tough.
- Fill muffin cups with batter. This makes 12 large muffins, so high sided muffin liners, will help contain the batter. If you use regular muffin liners this recipe will make a few more muffins.
- Bake for about 25 to 30 minutes, until the tops are just starting to get a little golden around the edges and a toothpick inserted in the center comes out without wet batter clinging to it.
- Cool slightly on a rack before glazing.
- To make the glaze, mix the sugar, almond extract, and milk until you get a smooth, glossy glaze.