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To make these tasty almond poppy seed muffins, gather these ingredients: - 1 cup all-purpose flour - 1/2 cup almond flour - 1/4 cup poppy seeds - 1/2 cup granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, melted - 2 large eggs - 1/2 cup plain Greek yogurt - 1 teaspoon almond extract - 1/2 teaspoon vanilla extract - Zest of 1 lemon Each ingredient plays a big role in flavor and texture. - All-purpose flour gives the muffins structure. It ensures they rise well. - Almond flour adds a rich, nutty taste and keeps them moist. - Poppy seeds give a delightful crunch and visual appeal. - Greek yogurt keeps the muffins soft and fluffy while adding tang. - Almond extract enhances the almond flavor. It makes every bite special. - Lemon zest brightens the flavor and adds a refreshing note. You can swap out some ingredients if needed: - For a gluten-free option, use a gluten-free flour blend instead of all-purpose flour. - Unsweetened applesauce can replace the butter for a lighter version. - You can use buttermilk in place of Greek yogurt if you prefer. - If you don’t have almond extract, vanilla extract works well too. These swaps keep your muffins delicious while meeting your needs. Start by preheating your oven to 350°F (175°C). This step warms the oven for even baking. Next, line a muffin tin with paper liners. You can also spray it with non-stick spray if you prefer. In a large mixing bowl, combine these dry ingredients: - 1 cup all-purpose flour - 1/2 cup almond flour - 1/4 cup poppy seeds - 1/2 cup granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt Whisk them together until well mixed. Take another bowl and blend the wet ingredients: - 1/2 cup unsalted butter, melted - 2 large eggs - 1/2 cup plain Greek yogurt - 1 teaspoon almond extract - 1/2 teaspoon vanilla extract - Zest of 1 lemon Mix until smooth. Pour these wet ingredients into the dry mixture. Stir gently until it is just combined. The batter should be a bit lumpy, so don't over-mix. Now, divide the muffin batter evenly into the prepared muffin cups. Fill each cup about 3/4 full. This allows space for the muffins to rise. Place the muffin tin in your preheated oven. Bake for 18 to 20 minutes. Check if they are done by inserting a toothpick into the center. If it comes out clean, your muffins are ready. Once baked, remove the muffins from the oven. Let them cool in the pan for about 5 minutes. This short cooling time helps them firm up. After that, transfer the muffins to a wire rack. Allow them to cool completely. Serve these delicious muffins warm or at room temperature. Enjoy every bite of your fresh and tasty almond poppy seed muffins! To get a perfect muffin, focus on mixing. Mix the dry and wet ingredients separately. Then combine them gently. Do not over-mix! A few lumps are okay. This will keep your muffins light and fluffy. Use room-temperature eggs and yogurt for a better rise. Also, make sure your oven is preheated. This helps the muffins bake evenly. One common mistake is over-mixing the batter. This makes muffins tough. Another mistake is not measuring ingredients accurately. Always use measuring cups and spoons. Also, be careful not to open the oven door too soon. This can cause muffins to sink. Lastly, do not skip the cooling step. Letting them cool helps set the texture. To boost flavor, try adding nuts or dried fruits. Chopped almonds add a nice crunch. Blueberries or cranberries work great too! For a citrus twist, add more lemon zest. You can also mix in some spices, like cinnamon or nutmeg. Experiment with these ideas to find your favorite! {{image_2}} To make gluten-free almond poppy seed muffins, swap the all-purpose flour for a gluten-free blend. Use a blend that has a mix of rice flour, tapioca flour, and potato starch for the best results. Make sure your almond flour is also gluten-free. This change keeps the muffins light and fluffy. You can add many flavors to almond poppy seed muffins. Try mixing in some chocolate chips for a sweet twist. Or, fold in some dried cranberries or blueberries for a fruity touch. Another idea is to add a hint of orange zest instead of lemon. Each option adds a new layer of taste. Seasonal ingredients can change your muffins throughout the year. In fall, mix in some pumpkin puree and warm spices like cinnamon and nutmeg. For summer, add fresh berries like raspberries or strawberries. You can also try adding nuts, like chopped almonds or walnuts, for extra crunch. Each season brings a chance to enjoy these muffins in a new way, keeping your baking fresh and fun. To keep your almond poppy seed muffins fresh, store them in an airtight container. Line the container with paper towels to absorb any moisture. This helps prevent sogginess. Place the muffins in a single layer. If you have more muffins, add another layer of paper towels, then place a layer of muffins. Store them at room temperature for up to three days. For longer freshness, refrigerate them for up to a week. Remember, muffins taste best when fresh! Freezing muffins is simple and effective. First, cool the muffins completely. Wrap each muffin tightly in plastic wrap. Then, place them in a freezer-safe bag or container. Remove as much air as possible to avoid freezer burn. You can freeze these muffins for up to three months. Just label the bag with the date so you know when to use them. When you’re ready to enjoy a frozen muffin, take it out of the freezer. Unwrap it and let it sit at room temperature for about 30 minutes. To reheat, you can use a microwave or an oven. In the microwave, heat for 15 to 20 seconds. In the oven, preheat it to 350°F (175°C) and warm the muffin for about 10 minutes. This will bring back the soft and warm texture. Enjoy your tasty treat! To ensure your muffins rise well, use fresh baking powder. Make sure to mix your dry and wet ingredients properly, but avoid over-mixing. Over-mixing can make the muffins dense. Fill the muffin cups about three-quarters full. This gives room for them to rise. Finally, bake them right away after mixing. Letting the batter sit can reduce the rise. Yes, you can replace Greek yogurt. Use sour cream or regular yogurt instead. Each option will keep the muffins moist. You can also use applesauce for a different flavor and fewer calories. Just remember, the texture might change a bit, but the muffins will still taste great. Almond poppy seed muffins last about three days at room temperature. Store them in an airtight container to keep them fresh. If you want them to last longer, freeze the muffins. They can stay good in the freezer for up to three months. Always let them cool completely before freezing. We covered a lot about making almond poppy seed muffins. You have the full list of ingredients, plus key highlights and substitutions. I shared step-by-step instructions for preparing, baking, and serving. Tips can help you avoid mistakes and enhance your muffins. You also learned tasty variations and storage tips. Remember, a few simple steps can lead to great results. With practice, you can create the perfect muffin every time. Enjoy the process and share your creations with friends and family. Happy baking!

Almond Poppy Seed Muffins Bakery

Delight in the deliciousness of Almond Poppy Seed Muffins with this easy recipe! With a perfect blend of almond flour, poppy seeds, and a hint of lemon zest, these muffins are a great treat for breakfast or a snack. Discover how simple it is to whip up this irresistible batch in just 35 minutes. Click through to explore the full recipe and enjoy baking these tasty muffins that everyone will love!
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Ingredients
  

1 cup all-purpose flour

1/2 cup almond flour

1/4 cup poppy seeds

1/2 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, melted

2 large eggs

1/2 cup plain Greek yogurt

1 teaspoon almond extract

1/2 teaspoon vanilla extract

Zest of 1 lemon

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick spray.

    In a large mixing bowl, whisk together the all-purpose flour, almond flour, poppy seeds, sugar, baking powder, baking soda, and salt until evenly combined.

      In a separate bowl, blend the melted butter, eggs, Greek yogurt, almond extract, vanilla extract, and lemon zest until smooth.

        Pour the wet ingredients into the dry mixture and stir gently until just combined. Avoid over-mixing; the batter should be lumpy.

          Divide the muffin batter evenly among the prepared muffin cups, filling them about 3/4 full.

            Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

              Once baked, remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                Prep Time: 15 mins | Total Time: 35 mins | Servings: 12 muffins