Thursday, March 7, 2013

Almond Poppy Seed Muffins

It is hard not to like the sweet & nutty flavor of almond poppy seed, which is precisely why it has been a favorite of mine since childhood.  Despite my long love affair with this flavor combo, I had only made these muffins from the box mix, until yesterday, when I couldn't find the mix at the grocery store. I found this recipe online and tweaked it to make it a little healthier (took out butter and added greek yogurt).  The muffins turned out moist and delicious.  Sorry, Krusteaz, I am going to make these on my own from now on.

1 3/4 cup all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 Tbsp poppy seeds
1 cup granulated sugar
8 Tbsp butter, softened
2 large eggs
2 1/4 tsp almond extract
1/2 cup whole milk
1/2 cup greek yogurt

Preheat oven to 400 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, salt and poppy seeds, set aside. In the bowl of an electric stand mixer, attached with paddle attachment, blend together butter and sugar on medium speed until pale and fluffy. Add in eggs and almond extract and mix until blended. Measure out milk into a liquid measuring cup then whisk sour cream into milk. Working in three separate batches beginning and ending with flour mixture, add flour mixture alternating with milk mixture to batter and mix on low speed just until combine after each addition. Divide batter among 12 paper lined muffin cups (in a non-stick muffin tin), sprinkle slivered almonds evenly among muffins and bake in preheated oven 16 - 18 minutes until lightly golden and toothpick inserted into the center comes out clean.

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