Almond Poppy Seed Mini Muffins
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 30 minutes
- Yield: 24 mini muffins or 12 regular 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Scale
1–1/4 cups granulated sugar
1/2 cup butter, melted
4 ounces Almond paste, cubed
2 eggs
2 teaspoons almond extract
1 cup buttermilk
3 tablespoons sour cream or greek yogurt
2–1/8 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons poppy seeds
2 tablespoons sliced almonds-garnish- optional
Almond Glaze- optional
1–1/2 cups confectioners sugar
2 tablespoons melted butter
1 teaspoon almond extract
2 teaspoons half n half or milk
Mix all ingredients together until desired consistency. Drizzle over warm muffins if desired.
Instructions
- Preheat oven to 375. Prepare mini muffin pan with lightly sprayed cooking spray.
- In food processor, combine sugar and almond paste, pulse to blend 1 minute.
- Transfer mixture to large mixing bowl, add flour, baking powder, soda, salt and poppy seeds.
- Make a well in dry ingredients, add eggs, buttermilk, sour cream, extract and melted butter. Combine all ingredients and stir to blend. do not over mix batter.
- Fill each cup 3/4 full with batter. Sprinkle with almond slices if desired.
- Bake muffins at 375 for 10-12 minutes.
- Remove from oven and cool, remove muffins.
- If desired, drizzle with almond glaze or sprinkle with confectioner’s sugar.
Find it online: https://lizbushong.com/almond-poppy-seed-mini-muffins/
