Almond Poppyseed Muffins






Almond pastries are something I never tire of.  Sweet almond treats are, and always have been, one of my favorite things to eat, and something I can never resist.  Last month, while we were getting ready to have our baby and before we left for the hospital, I baked a few batches of muffins.  Besides a batch of banana chocolate chip muffins, I made these almond poppyseed muffins.

We ate a few and froze the rest, as I suspected that when we came home from the hospital, I'd want to have some things to eat but no time to cook or bake, and I sure was right.  Taking care of a newborn is exhausting!










It's been wonderful being able to grab one of these muffins from the freezer and warm it up in the microwave for a quick breakfast for myself while I'm feeding my baby.  I just finished the last one yesterday, actually, and I'm sad they're gone.

The muffins are light and fluffy, moist with sour cream and filled with a sweet almond paste filling, then topped with crumbly streusel.  Aren't the poppyseed speckles pretty?













Almond Poppyseed Muffins
printable

Muffins.
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 tablespoon poppy seeds
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 cup sour cream
  • 1/2 cup oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 can almond paste
Topping.
  • 6 tablespoons cold, unsalted butter
  • 1/2 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon poppy seeds
Muffins.
Preheat the oven to 350 and line a muffin pan with 12 paper liners.

In a bowl, whisk together the flour, salt, baking soda, cinnamon, poppy seeds and sugar until combined.  Add the eggs, sour cream, oil and extracts and mix just until moistened.  Spoon half the batter into the muffin pan, filling them just 1/3 full.

Remove the almond paste from the can and divide into 12 portions, rolling them into balls.  Place the almond paste balls on top of the batter, then spoon the remaining batter over the almond paste, filling the muffin pan full.

Topping.
For the topping, use a pastry cutter to cut the butter into the sugar, flour, salt and poppy seeds until crumbly.  Sprinkle over the batter.

Bake the muffins for 17-20 minutes, until done.  Cool in the pan for 5 minutes, then serve warm.

Yields 12 muffins.

Recipe from Curly Girl Kitchen

1 comment :

  1. One of my fave kinds of muffins..
    take care of yourself too:) A nice quiet bath.. a nap maybe when bébé naps..:)

    ReplyDelete

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