Description
Deliciously thick and fluffy bakery style almond muffins topped with sliced almonds and sanding sugar.
Ingredients
Scale
- 4 cups (480g) all-purpose flour
- 1 ¾ cups (347g) granulated sugar
- 4 tsp baking powder
- 1 tsp salt
- 3 Tbsp (28g) poppy seeds
- 4 large eggs
- ¾ cup (170g) buttermilk
- ½ cup (114g) sour cream (or full-fat yogurt)
- ½ cup (100g) neutral oil
- 4 Tbsp (57g) unsalted butter (melted & cooled)
- 2 tsp almond extract
- As needed sliced almonds
- As needed sanding sugar
Instructions
- In a mixing bowl combine the flour, granulated sugar, baking powder, salt, and poppy seeds. Stir with a spoon to combine and set aside.
- In a larger mixing bowl combine the eggs, buttermilk, sour cream, oil, melted & cooled butter and almond extract. Stir to combine with a spatula.
- Gradually mix in the dry ingredients, mixing just until combined. The batter will be very thick!
- Leave the bowl on the counter and allow it to rest for 15 minutes. During this time, preheat the oven to 425ºF.
- For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other. Fill the liners with at least ½ cup of batter, the batter should be domed before going into the oven.
- Press sliced almonds on top of the muffins and sprinkle with sanding sugar.
- Bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 14-16 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan before removing. Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.
Notes
- For best results, use full-fat yogurt in place of sour cream.
- Ensure the muffins are domed before baking for that bakery style look.
- Prep Time: 15 minutes
- Cook Time: 21 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg