Gluten Free Almond Poppyseed Muffins
These bakery-style almond poppyseed muffins are soft and buttery and not a bit crumbly! They're also super easy to make.
Servings 15 muffins
Calories 206kcal
Equipment
Ingredients
- ¼ cup butter melted
- ⅓ cup oil I use a neutral-flavor oil like canola or avocado.
- 1 cup 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
Instructions
- Preheat oven to 350 degrees and line muffin pan with liners. (these parchment liners are my fav!)
- 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 about ¾ full and bake for 13-15 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 should work as well.
I always recommend measuring ingredients by weight using a simple kitchen scale. Cup4Cup and Better Batter measure 120 grams per cup, while King Arthur measures around 135 grams per cup.
Nutrition
Serving: 1muffin | Calories: 206kcal | Carbohydrates: 26g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 176mg | Potassium: 45mg | Fiber: 2g | Sugar: 15g | Vitamin A: 175IU | Vitamin C: 0.01mg | Calcium: 66mg | Iron: 1mg
