Tuesday, August 7, 2007

Almond Poppy Seed Muffin

Almond Poppy Seed Muffin

Almond poppy seed is my all time favorite muffin flavor. One of my secret indulgences is a gratuitously large, terrible-for-you, but so-damn-good almond poppy seed muffin from Costco. But one muffin has almost 700 calories (I don’t even want to think about how much fat) and leaves me with greasy fingers and a feeling of guilt for a good half of my day. Not quite the morning start I'm looking for. I ran out of sour cream but had a hankering for muffins so I adapted the sour cream base recipe that I used for the raspberry muffins using buttermilk instead. Buttermilk is lighter than sour cream so I upped the butter a bit to 4 tablespoons (which is still pretty low) and kept the sugar at a half cup making a muffin that I can guarantee is better for you than one of those Costco behemoths. Though "better for you" is a relative term, since these aren’t exactly saintly diet muffins either. And the verdict? Well, Bettina liked these better but Steven still preferred the Costco ones.

Notes:
- You can also use the sour cream base recipe and add in the poppy seeds and almond extract to the dry and wet ingredients respectively.
- Steven said the muffins could have been a little sweeter so feel free to add 2 more tablespoons of sugar. Bettina and I always go light on the sugar.
- To make the muffins even healthier, replace 1/2 C of the regular AP flour with 1/2 C of whole wheat flour.
- After they cooled to room temperature, 15 seconds in the microwave warmed these puppies right up to their fresh-out-of-the-oven delicious glory.

Almond Poppy Seed Muffins
Buttermilk Base Recipe
2 C flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
1/2 C sugar
4 Tbsp melted butter
1 1/4 C buttermilk

Almond Poppy Seed
1 1/2 Tbsp poppy seeds
1 tsp of almond extract

Preheat the oven to 350ºF, adjust a rack to the middle position. Spray a 12 cup regular size muffin tin with some nonstick spray.

Whisk flour, salt, baking powder, baking soda, and poppy seeds in a large mixing bowl and set aside. Whisk egg, sugar, and almond extract together until combined, then whisk in the buttermilk and melted butter.

Add the buttermilk mixture to the flour and fold to combine. There should be not large pockets of flour but small streaks may remain. Do not over mix. The batter will be fairly thick.

Divide the batter evenly into the tin. Bake for about 20 – 25 minutes or until a toothpick inserted in the center comes out clean (mine were done in 17 minutes). Flip the muffins out of the tin and cool them right side up on a cooling rack.

14 comments:

Anh said...

Amy, this sounds like a very good muffins. I like almond, so I am sure I will love these.

Andreea said...

these sound and look fantastic. i have been dying to try out poppy seeds, so will have to now. all i need to do is to convert the measurements into metric :)

Lydia said...

I've had those Costco muffins, too. Delicious, but scary. Will definitely try your version!

lynn said...

Lovely muffins. I agree with you on the Costco muffins. I used to like them, but found their greasiness left me feeling ill. I posted one of my favorite muffins that's low fat yet moist here: http://cookiebakerlynn.blogspot.com/2007/02/ode-to-blueberries-on-frosty-february.html. I think you'd like them.

Wandering Chopsticks said...

Baking frenzy huh? Why I can't I buy just one of those Costco muffins? I don't need a huge amount. And I don't even need a whole muffin! Just half of it will do.

Deborah said...

Yes, I know the Costco muffins all too well, but I love the apple and caramel kind. Your muffins look great - and I love poppy seed!!

tigerfish said...

I get my share from Costco too! Poppy seed and chocolate muffins and esp. if it's on promo ($2 off). Wooo... I know it's got lotsa calories but I don't bake my own, tt's why.

Patricia Scarpin said...

Amy, your muffins are to die for - they look so good!!

You bet I'm gonna try this recipe soon!

Amy said...

Anh,
I just love the smell and flavor of almond extract!

Andreea,
Let me know how they turn out! I'm always too lazy to convert metric recipes. :P

Lydia,
Let me know how you like it!

Lynn,
I looked at your recipe and love it! I'll try it out next time I make muffins.

WC,
Muffins are going to be a weekly tradition now. I eat half a muffin too, though I start out with a quarter and can't contain myself and end up going for another quarter. :P

Deborah,
Omg, I didn't know they made an apple caramel variety, that sounds AMAZING! I must make it next week! :) Thanks for the inspiration!

Tigerfish,
Just be like WC and I and eat half of it and it's a okay. :)

Patricia,
Aw thanks! I hope you like it! :)

Hillary (of Chew on That) said...

When I first saw the picture - I assumed these were lemon poppyseed muffins. I've never heard of almond poppyseed - looks delicious! I know what you mean about CostCo, they're the home of many a mass amount of guilty pleasures... :)

eatme_delicious said...

I've been wanting to make poppy seed muffins and these look really good. They don't seem like they'd be too unhealthy either, since buttermilk does have health benefits (or am I being delusional?). Your muffins look so good. I love the uneven tops and the perfectly browned sides. Yum!

Stephanie said...
This comment has been removed by the author.
Stephanie said...

Ummm yeah - I totally misread that - I guess I will have bid my lovely muffins farewell...

Tiffany said...

These muffins were really good, but I only put them in the oven for 15 and they still turned out... These would be really good for breakfast, especially for people who can't handle sweets that early in the morning... XD

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