Gluten Free Almond Poppyseed Muffins Recipe
Delight your taste buds with these Gluten-Free Almond Poppyseed Muffins that are moist, flavorful, and perfect for a morning treat or snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
Wet Ingredients:
- 1/4 cup melted butter
- 1/3 cup neutral oil (e.g., avocado oil)
- 1 cup sugar
- 3 eggs
- 1 cup milk
- 1 Tablespoon almond extract
- 1 teaspoon vanilla
Dry Ingredients:
- 2 cups + 2 Tablespoons high-quality gluten-free flour
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Tablespoon poppy seeds
Instructions
- Preheat oven: Preheat the oven to 350 degrees F and line a muffin pan with liners.
- Prepare wet ingredients: In a large bowl, whisk together melted butter, oil, and sugar until creamy.
- Add eggs: Incorporate the eggs and whisk until well combined.
- Combine liquids: Whisk in the milk, almond extract, and vanilla.
- Mix dry ingredients: Add the remaining dry ingredients and whisk to combine.
- Fill muffin liners: Fill each muffin liner about 3/4 full and bake for 13-15 minutes until a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a cooling rack.
- Storage tip: For best taste, enjoy these muffins fresh. Store any leftovers in a container on the counter for up to 2 days or freeze them once completely cooled.
Notes
- For the best texture and taste, use high-quality gluten-free flour.
- Ensure the muffins are completely cooled before storing to maintain their freshness.
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Gluten-Free, Almond, Poppyseed, Muffins, Breakfast, Snack
