I hate it when a recipe calls for one ingredient that requires a special trip to the grocery store and the leftover goes to waste because I don't know what to do with it. I had bought a whole quart of buttermilk and only used 3/4 cup to bake a Devil's Food Cake. The buttermilk was just sitting in the fridge waiting to go bad so I looked up what I can make and low and behold, I found an Almond Poppy Seed Muffin recipe from Nook & Pantry! I had the best Almond Poppy Seed muffin at work one time and I've been craving more. This was just perfect!
I only had a mini muffin tray so I made mini versions instead. I also adjusted the recipe by increasing the sugar and almond extract measurements and adding toasted sliced almonds on top.
Easy Almond Poppy Seed Muffins
Adapted from Nook & Pantry
Ingredients:
2 C flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
1/2 C sugar + 2 T sugar
4 T melted butter
1 1/4 C buttermilk
1 1/2 T poppy seeds
1 1/2 tsp almond extract
toasted sliced almonds (optional)
Directions:Preheat the oven to 350ºF, adjust a rack to the middle position. Spray muffin tray with nonstick spray.
Whisk flour, salt, baking powder, baking soda, and poppy seeds in a large mixing bowl and set aside. Whisk egg, sugar, and almond extract together until combined, then whisk in the buttermilk and melted butter.
Add the buttermilk mixture to the flour and fold to just combined. Do not over mix. The batter will be fairly thick.
Divide the batter evenly into the tray. Top with almonds. Bake for about 20 – 25 minutes or until a toothpick inserted in the center comes out clean. Flip the muffins out of the tray and cool them right side up on a cooling rack.
Makes 24 mini size muffins.
