Monday, April 13, 2015

Poppy seed muffin recipe

I have always really liked poppy seed muffins. I have tried SO many recipes over the years and have never really found one I liked, so I kind of threw some ingredients together, did some revising, and came up with this recipe!
The ingredients. With the exception of the yogurt, which I forgot to include in the picture!
The wet ingredients. Looks so delicious. (Totally being sarcastic here.)
Dry ingredients added to the wet.
Mix together.
Poured into muffin tins.
All baked and ready to eat!
1 stick (8 tablespoons) melted butter
3/4 cup sugar
2 eggs
2 tsp. almond extract*
2 1/2 cups flour
2 1/2 tsp. baking powder
3/4 tsp. baking soda
3 tablespoons poppy seeds
8 oz. vanilla yogurt*
1/2 cup milk

*You can also use lemon extract and lemon yogurt if you want lemon poppy seed muffins. Vanilla extract or plain yogurt is fine too!

1. Preheat oven to 375°F. Then line muffin tins with muffin liners. I get 18 muffins, but I fill my muffin pans pretty full.

2. Melt butter and then let it cool to about room temperature or until no longer hot from the microwave or stove. Then add the sugar and stir together.

3. Add the eggs and extract and combine.

4. Add flour, baking soda, baking powder, poppy seeds, yogurt, and milk and stir just until combined. It's okay if it's a little lumpy, as long as there are no huge chunks of anything, you're fine. You do not want to over-mix muffins. Over-mixing will put too much air into the batter and create a dry muffin. 

5. Spoon batter into the muffin tins and bake at 375°F for 10 minutes, then after 10 minutes, lower the temperature to 350°F and bake for another 7-10 minutes. 

Starting out at a higher temperature will create the nice domed tops on the muffins. (This also works well for cupcakes!)

Enjoy!

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