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.

Course Gluten Free Breakfast Recipes

Cuisine American

Keyword gluten free almond poppyseed muffins

Prep Time 10

Cook Time 15

Total Time 25

Servings muffins

Calories 153kcal

Author Celeste Noland | Life After Wheat

¼ cup butter melted
⅓ cup neutral oil I used avocado
1 cup sugar
3 eggs
1 cup milk
1 Tablespoon almond extract
1 teaspoon vanilla
2 cups + 2 Tablespoons high quality gluten free flour I use Better Batter - see notes
1 ¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 Tablespoon poppy seeds

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!

Gluten free flours behave differently, so I recommend using the one I suggest in the recipe which in this case is Better Batter.

When measuring gluten free flour, always stir the flour, scoop into your measuring cup, and level off.