Description
Deliciously fluffy almond poppy seed muffins with a crunchy streusel topping, perfect for breakfast or as an afternoon treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sugar
- ⅓ cup vegetable oil
- 1 large egg
- ¾ cup buttermilk
- 1 tablespoon almond extract
- 2 tablespoons poppy seeds
- ½ cup sliced almonds (for topping)
- ¼ cup brown sugar (for streusel topping)
- 2 tablespoons melted butter (for streusel)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners.
- Whisk together the flour, baking powder, baking soda, and salt in a large mixing bowl.
- Combine the sugar, vegetable oil, and egg until creamy in another bowl.
- Stir in the buttermilk and almond extract until just combined.
- Add the dry ingredients to the wet mixture, folding gently with a spatula.
- Fold in the poppy seeds gently.
- Divide the batter among the muffin cups, filling each about two-thirds full.
- Mix the streusel ingredients together and sprinkle it atop the muffin batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool slightly before transferring to a wire rack.
Notes
Make-ahead tips: Prepare a double batch and freeze extras for quick snacks.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg