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Glazed Almond Poppyseed Muffins | Can't Stay Out of the Kitchen | these fantastic #muffins just pop with #almond flavor. They're delightful to serve for a family, company or #holiday #breakfast. Every bite will have you swooning. #poppyseeds #GlazedAlmondPoppyseedMuffins

Glazed Almond Poppyseed Muffins

Teresa Ambra
Glazed Almond Poppyseed Muffins are outrageously good. These spectacular muffins just pop with almond flavor. Marvelous for a weekend, company or holiday breakfast like Easter, Mother's Day or Father's Day. They'll cure any sweet tooth craving, plus they're so irresistible it's hard to stay out of them. Every bite is mouthwatering.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 12
Calories 390 kcal

Equipment

  • 1 12-tin regular muffin tin
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 whisk
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 12 muffin paper liners

Ingredients
  

MUFFINS:

  • 1 1/2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
  • 1 cup granulated sugar
  • 1 tsp. baking powder
  • 1 tsp. sea salt
  • 1/2 cup avocado oil or coconut oil
  • 3/4 cup half-and-half
  • 2 large eggs
  • 1 tsp. almond extract
  • 2 tbsp. poppyseeds
  • 1 cup almonds sliced (see note below)

ALMOND GLAZE:

  • 1 3/4 cup powdered sugar
  • 1 tsp. almond extract
  • 3 tbsp. half-and-half (see note below)

Instructions
 

MUFFINS:

  • Heat oven to 425°F (175°C).
  • Grease and flour a 12-cup muffin tin or line with paper liners. (If lining with paper liners, spray each liner well with cooking spray).
  • Combine flour, granulated sugar, baking powder and salt in a small bowl; set aside.
  • In another bowl, whisk avocado oil, half-and-half, eggs, almond extract, poppy seeds and sliced almonds until smooth.
  • Add dry ingredients mixing just until moistened.
  • Fill prepared muffin tins almost full.
  • Bake muffins at 425° for 5 minutes.
  • Reduce heat to 350° and bake for an additional 13 to 15 minutes, or until muffins test done when a toothpick inserted in center comes out clean.
  • Cool in pan on wire rack.
  • Add glaze and allow icing to dry about 15 minutes before serving.
  • Makes 1 dozen muffins.

ALMOND GLAZE:

  • Combine ingredients in a small mixing bowl with a whisk.
  • Add only as much half-and-half as needed to make a thick glaze.
  • Don’t add too much half-and-half or the glaze will be runny.
  • Drizzle glaze over top of muffins.

Notes

NOTE: The goal is for a thick icing. A thin icing will dissolve into the muffins so that it’s hardly noticeable.
 
NOTE: I wanted muffins with a lot of almonds so they would have a lot of crunch. You can decrease this amount to ½ cup sliced almonds if you prefer.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 390kcalCarbohydrates: 50gProtein: 6gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 38mgSodium: 228mgPotassium: 160mgFiber: 2gSugar: 35gVitamin A: 112IUVitamin C: 0.2mgCalcium: 119mgIron: 2mg
Keyword almond poppyseed muffins, almonds, breakfast, brunch, muffins, poppyseeds
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