Gluten Free Almond Poppy Seed Muffins

Gluten Free Almond Poppy Seed Muffins

These bakery-style almond poppyseed muffins are soft and buttery and not a bit crumbly! They're also super easy to make.

Course Gluten Free Breakfast Recipes

Cuisine American

Keyword gluten free almond poppy seed muffins

Prep Time 10

Cook Time 15

Cooling Time 20

Total Time 25

Servings muffins

Calories 258kcal

Author Celeste Noland | Life After Wheat

Equipment

Ingredients

¼ cup butter melted
⅓ cup oil Use neutral-flavor like canola/avocado.
1 cup granulated sugar
3 eggs
1 cup milk
1 Tablespoon almond extract
1 teaspoon vanilla
2 cups gluten free flour see notes
1 ¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 Tablespoon poppy seeds

US Customary - Metric

Instructions

Preheat oven to 350 degrees and line muffin pan with liners.
In a large bowl, whisk together melted butter, oil and sugar until creamy.
Add eggs and whisk until well combined.
whisk in milk, almond extract, and vanilla.
Add remaining ingredients and whisk to combine.
Fill muffin liners (batter will be almost to the top) and bake for 15-17 minutes, until toothpick inserted in center comes out clean.
Let cool in pan for a few minutes and then transfer to a cooling rack.
As with most gluten free goods, these muffins are best served fresh. Store leftovers in a container on the counter for a day or 2, or you can freeze them. Be sure they're completely cool before you store. Enjoy!

Notes

I have used Cup4Cup and Better Batter flour in this recipe with great results. I think King Arthur Measure for Measure or Bob's Red Mill 1:1 will work as well.

I always recommend measuring ingredients by weight using a simple kitchen scale.

To make dairy free, use plant-based butter (stick form, Melt brand is my favorite)

If you can't have almonds, swap the almond extract for 2 tablespoons lemon juice + the zest of one lemon.

Nutrition