Almond Poppyseed Muffins

Name: Almond Poppyseed Muffins
Prep time: 35 min
Cook time: 45 min
Total time: 35 min
Yield: 2
Ingredients: 1 1/2 tsp almond extract; 1/2 cup melted butter, cooled; 1 cup granulated sugar; 1 cup plant-based milk, cooled; 2 1/4 cup all purpose flour; 1 1/2 tbsp cornstarch; 1/2 tsp baking soda; 1/2 tsp salt; 1 tbsp poppyseeds; 6 tablespoons slivered almonds

35 mins prepServes 2

I want to be a people pleaser and say to go ahead and use vanilla extract if you don’t have almond extract ( like I did here) but don’t do it people. It’s just not the same 😏 Almond extract is a must!

2 servings

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Instructions

Preheat your oven to 375 degrees F. Grease a large muffin tin or regular muffin tin with cooking spray and set it aside.
In a large bowl, flour, cornstarch, baking soda, salt and poppyseeds.
In a large bowl, whisk together the melted butter, sugar, almond extract and milk.
Pour the dry ingredients into the wet ingredients and whisk until just combined
Once the batter is lump free, pour the batter into your greased muffin tins. If you are making jumbo muffins - there will be enough batter for 5-6 muffins. If you are making regular sized muffins - there will be enough for 10-12.
After the batter is evenly distributed, sprinkle the almonds on top. Place your muffins in your oven at 375 for 10 minutes - after 10 minutes, drop down the temp to 350 degrees and bake the muffins for an additional 12-15 minutes until done.
Let your muffins cool in the baking tin before removing them.
To store, place the fully cooled muffins in an airtight container and consume within 3 days.

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Almond Poppyseed Muffins

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