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Bakery Shoppe Almond Poppy Seed Muffins




Source of Recipe


Posted By: LuAnn Source: Adapted from alastra.com website, "Recipe Archives."


Recipe Introduction


Thought someone might like to try these this weekend. They're really "good" - moist and rich!

I love BOTH Lemon Poppyseed Muffins AND Almond Poppyseed Muffins, in fact, I INCREASED the amount of almond flavoring in the muffins!!! Try substituting 1 teaspoon to 1 1/2 teaspoons of lemon extract for the almond flavoring. For an extra lemon "kick", add the grated zest from a lemon. You can leave the almonds off the top too, of course, if you wish. You can squeeze the juice from the lemon, combine with confectioners sugar to make a glaze, and brush over the tops of the baked muffins while they're still warm. Mmmmm!


List of Ingredients




Makes 12 Jumbo muffins OR 24 standard-size muffins

1 1/2 cups vegetable oil
1 1/2 cups milk
3 eggs
1 1/2 teaspoons almond extract
3 cups flour
2 1/4 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 tablespoons poppy seeds

1/4 cup sliced almonds


Recipe



1. Preheat the oven to 350 degrees. Lightly spray the bottoms of 12 jumbo-size muffin tins OR 24 standard-size muffin tins with no-stick cooking spray ; set aside. (May alternatively line the muffin tins with paper baking cups before spraying and lightly spray the paper cups with no-stick cooking spray).

2. In a large mixing bowl, whisk together the oil, milk, eggs, and almond extract; set aside.

3. In a separate mixing bowl, stir together the flour, sugar, baking powder, salt, and poppy seeds. Add the dry ingredients to the wet ingredients and stir just until moistened.

4. Using a 4-ounce capacity ice cream scoop or a 1/2-cup measuring cup, divide the batter evenly between the prepared muffin tins. Sprinkle the tops with about 1 teaspoon of sliced almonds.

5. Bake in the preheated oven (350 degrees) for 30 minutes or until a cake tester inserted into the center of the muffins comes out clean and the tops are lightly browned. (If making standard-size muffins, reduce baking the time). Do not overbake or the muffins may become tough and crunchy around the edges. Let the muffins stand in the tins for 2 to 3 minutes before removing. Serve immediately, or cool completely and store in an airtight container.