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Gluten Free Almond Poppyseed Muffins | Can't Stay Out of the Kitchen | these moist, delicious #muffins include both #AlmondExtract & diced #almonds along with #poppyseeds for a wonderfully delightful & yummy #breakfast or #brunch idea. Using #GlutenFree #KingArthurFlour allows your GF family or friends to also enjoy these fantastic #BreakfastMuffins. Great for a weekend, company or #holiday breakfast especially #Thanksgiving or #Christmas. #GlutenFreeAlmondPoppyseedMuffins

Gluten Free Almond Poppyseed Muffins

Teresa Ambra
Gluten Free Almond Poppyseed Muffins are fantastic! These lovely, moist muffins include both almond extract and diced almonds along with poppyseeds for a wonderful pop in flavor you're sure to love. Perfect for a weekend, company or holiday breakfast or brunch especially Thanksgiving, Christmas or New Year's. Wow your gluten free family or friends with this delightful muffin recipe!
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 14
Calories 274 kcal

Equipment

  • 1 12-tin muffin pan
  • 1 6-tin muffin pan
  • 14 paper muffin liners
  • 1 whisk
  • 1 large mixing bowl
  • 1 wooden spoon
  • measuring cups
  • measuring spoons

Ingredients
  

  • 1 3/4 cups gluten free flour (I used King Arthur GF flour)
  • 1 cup granulated sugar
  • 1 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1/2 cup canola oil or use coconut oil or avocado oil
  • 3/4 cup half-and-half
  • 2 large eggs
  • 1 tsp. almond extract
  • 2 tbsp. poppyseeds
  • 1 cup almonds chopped (measure after chopping)

Instructions
 

  • Heat oven to 425°.
  • Grease a 12-cup muffin tin or line with paper liners. (You actually need 14 muffin tins).
  • Spray paper liners with cooking spray.
  • In a large bowl, whisk granulated sugar, baking powder, salt, oil, half-and-half, eggs, poppy seeds, chopped almonds and almond extract until smooth.
  • Add gluten free flour and mix gently, just until moistened.
  • DO NOT OVERMIX THE BATTER!
  • Fill prepared muffin tins almost full.
  • Bake at 425° for 5 minutes.
  • Reduce temperature to 350° and continue baking about 13-15 more minutes or until muffins test done with a toothpick inserted in centers.
  • Cool in pan on wire rack.

Notes

NOTE: If you want healthier muffins, substitute avocado oil for canola oil in recipe. You can also substitute monk fruit sugar for the granulated sugar in the recipe.
 
NOTE: You can use regular flour in this recipe if you don't need to keep it gluten free.
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 274kcalCarbohydrates: 29gProtein: 5gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 31mgSodium: 124mgPotassium: 118mgFiber: 3gSugar: 16gVitamin A: 85IUVitamin C: 0.1mgCalcium: 107mgIron: 1mg
Keyword almonds, breakfast, brunch, company breakfast, gluten free, gluten free almond poppyseed muffins, gluten free muffins, holiday breakfast, muffins, poppyseeds
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