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Almond Poppyseed Muffins

Almond Poppyseed Muffins: Soft, Gluten-Free Breakfast Bliss

Delight in these gluten-free almond poppyseed muffins, perfect for breakfast or a snack!
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Gluten-Free
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1/2 cup Butter Substitution: Use dairy-free butter for a lactose-free version.
  • 1/4 cup Neutral Oil (Avocado Oil) Substitution: Vegetable or canola oil can be used.
  • 3/4 cup Sugar No substitutions recommended for best flavor balance.
  • 2 large Eggs Can experiment with egg substitutes, but results may vary.
  • 1/2 cup Milk Substitution: Use lactose-free milk or dairy-free alternatives like almond milk.
  • 1 teaspoon Almond Extract Substitution: Use vanilla extract for a different flavor.
  • 1 teaspoon Vanilla Extract Keep as is, or substitute with additional almond extract if desired.
  • 1 1/2 cups Gluten-Free Flour Blend (Better Batter) Important: Use specified blend for best results; other flours may yield different textures.
  • 2 teaspoons Baking Powder Ensure it’s fresh for optimal results.
  • 1/2 teaspoon Baking Soda Must be used in combination with an acid.
  • 1/2 teaspoon Salt Keep as is; crucial for overall taste.
  • 2 tablespoons Poppy Seeds No substitutes, but can omit if not preferred.

Equipment

  • muffin pan
  • mixing bowl
  • Whisk
  • spoon or muffin scoop

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin pan by lining it with parchment liners.
  2. In a large mixing bowl, combine melted butter, neutral oil, and sugar. Whisk until creamy.
  3. Add the eggs and whisk until fully incorporated.
  4. Pour in the milk, almond extract, and vanilla extract, whisking until smooth.
  5. In a separate bowl, whisk together gluten-free flour, baking powder, baking soda, salt, and poppy seeds. Gradually combine with wet ingredients.
  6. Fill each muffin liner about ¾ full with batter.
  7. Bake for 13-15 minutes until golden and a toothpick comes out clean.
  8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a cooling rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 24gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 30mgIron: 0.5mg

Notes

These muffins are a delightful gluten-free option perfect for any occasion!

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