I mentioned a few weeks ago that I was going to take advantage of the days of cooler weather we’re still getting to do some baking to stock the freezer. Well, those days are disappearing quickly! But at least I have quite a few baked goods prepared so that we can still enjoy the yumminess of home-baked goodies without the heat of the oven.
One thing I learned last year is that our kids like mini muffins straight from the freezer on hot days. I think it’s a little odd, but who am I to judge? Needless to say, there are now lots of freezer bags filled with assorted mini muffins in my freezer.
As I was making some the other day, I realized I didn’t have enough chocolate chips to make our favorite chocolate chip muffins. I decided to just tweak that original recipe to take advantage of things I did have on hand. And since poppyseeds and almond flavor are always a sure thing with the kids, it just made sense to combine them in a muffin.
Almond Poppyseed Muffins
- 3 c. flour
- 1 c. + 3 T. sugar
- 1 1/2 T. baking powder
- 1/2 t. salt
- 1/2 c. sliced almonds
- 2 1/2 T. poppyseeds
- 1/2 c. butter, melted and cooled
- 1/4 c. vegetable or canola oil
- 3 eggs
- 1 1/2 c. milk
- 1 1/2 t. almond extract
1. In a large bowl, whisk together the flour, 1 c. sugar (reserve the remaining 2T. sugar), baking powder and salt until combined. Stir in the sliced almonds, reserving2 T. for topping, and poppyseeds.
2. In a second bowl, combine the remaining ingredients and whisk until fully combined. Pour the wet ingredients into the dry ingredients and stir just until everything is moistened and combined. Be careful not to over-stir.
3. Pour into greased or lined muffin tins. In a small bowl, combine the reserved 2 T. sugar and 2 T. sliced almonds. Sprinkle on top of each muffin.
4. Bake at 375 degrees for 12-14 minutes for a mini-muffin tin and 15-18 minutes for a regular-sized muffin tin, until fully cooked. (Use the toothpick test, if needed.) *Makes about 4 dozen mini muffins or 2 dozen regular sized muffins.