Baking with Little Man – Almond Poppyseed Muffins

I’m back! We have been so busy in the month of May buying a house, packing up our condo and moving. It is a wonderful move…even closer to my parents, back to the town I grew up in, and the home has my dream kitchen!

We moved in Saturday, and the first thing I unpacked was my kitchen. But my feet hurt so bad that I didn’t get around to using my new kitchen until Tuesday morning. That’s when my son and I decided it was time to break in our new oven (finally got convection although we haven’t used that feature yet)! I’ve been wanting to make Almond Poppyseed muffins as they are so light and full of almond flavor. And what better then to make them in our favorite muffin tin from
Ikea! It is just so much fun and makes tall and thin muffins or cupcakes. You can also find the tin here on Amazon

You can still make these muffins in a regular muffin tin. No change to baking time required.

Almond Poppyseed Muffins

Printable Recipe

Yields: 12 muffins

adapted from Bake-aholic

Ingredients:
For the muffins:

1/2 cup sugar

1/3 cup vegetable or canola oil

1 egg

1 tsp almond extract

1/2 cup sour cream

1/4 cup milk

1 1/3 cup flour

1/2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

2 T poppyseeds

1/4 cup or so of sliced almonds

3 T sugar

For the glaze:

1/2 cup powdered sugar

1/2 tsp almond extract

milk to thin (about 1 – 2 T)

Instructions:

1. Preheat oven to 375 degrees. Line muffin tin with liners or squares of parchment paper. 2.Combine the first 4 ingredients for the muffins and mix well. Add the sour cream & milk and mix until well blended. Gently mix in the flour, baking powder, salt, baking soda & poppyseeds until just combined. Don’t over mix or you will end up with tough muffins.

3. Using a large cookie scoop, fill the 12 muffins tins with the batter.

4. Sprinkle each muffin evenly with the sliced almonds and then with the 3 T of sugar (divided over each muffin).

5. Bake at 375 for 15-17 minutes or until a toothpick comes out clean and the almonds on top are golden brown.

6. While the muffins are cooling combine the ingredients for the glaze adding just enough milk until it can be easily drizzled. You don’t want it too soupy or it will fall right off your muffins…and the glaze is the best part! Drizzle over cooled muffins and let sit for 15-20 minutes. Enjoy!