Gluten-Free Almond Poppy Seed Muffins Recipe

Introduction

These Gluten-Free Almond Poppyseed Muffins are a delightful treat that’s both nutty and lightly sweet. Perfect for breakfast or a snack, they combine the rich flavors of almond with a subtle crunch from poppy seeds.

Ingredients

• 1 cup almond flour
• 1 cup gluten-free flour
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon almond extract
• 2 tablespoons poppy seeds

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
2. Step 2: In a large bowl, mix together the almond flour, gluten-free flour, sugar, and poppy seeds until well combined.
3. Step 3: In a separate bowl, beat the eggs with almond extract.
4. Step 4: Pour the egg mixture into the dry ingredients and stir gently until just combined. Avoid overmixing.
5. Step 5: Spoon the batter evenly into the muffin tin, filling each cup about two-thirds full.
6. Step 6: Bake for 20-25 minutes or until the muffins are set and a toothpick inserted into the center comes out clean.
7. Step 7: Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a moister muffin, add 1/4 cup plain yogurt or applesauce to the batter.
• Swap almond extract for vanilla extract for a different flavor profile.
• Mix in a handful of chopped almonds or blueberries for added texture and flavor.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. To reheat, warm in the oven or microwave briefly to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, you can substitute regular all-purpose flour if you do not need the recipe to be gluten-free. The texture may be slightly different but still delicious.

How can I make these muffins vegan?

To make the muffins vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based yogurt if adding moisture.

Gluten-Free Almond Poppy Seed Muffins Recipe

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★★★★★

5 from 86 reviews

These Gluten-Free Almond Poppyseed Muffins are a delightful, nutty treat perfect for breakfast or a snack. With a tender crumb and a subtle crunch from poppy seeds, these muffins combine the rich flavor of almond flour with a gluten-free flour blend to cater to those avoiding gluten without compromising on taste or texture.

• Author: Ria
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup almond flour
• 1 cup gluten-free flour blend
• 2 tablespoons sugar
• 2 tablespoons poppy seeds

Wet Ingredients

• 2 large eggs
• 1 teaspoon almond extract

Instructions

1. Mix dry ingredients: In a large bowl, combine the almond flour, gluten-free flour blend, sugar, and poppy seeds. Whisk these ingredients well to ensure everything is evenly distributed.
2. Combine wet ingredients: In a separate bowl, beat the eggs and almond extract together until well blended.
3. Make the batter: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix to keep the muffins tender.
4. Prepare muffin tin: Lightly grease a muffin tin or line it with paper liners. Pour the batter evenly into the muffin cups, filling each about 2/3 full to allow room for rising.
5. Bake the muffins: Preheat your oven to 350°F (175°C). Place the muffin tin in the oven and bake for 18-22 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
6. Cool and serve: Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

• For best results, use fresh almond flour and a certified gluten-free flour blend.
• Almond extract can be substituted with vanilla extract if preferred.
• Do not overmix the batter to ensure a light and fluffy texture.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• These muffins can be made dairy-free if using dairy-free egg substitutes.

Keywords: Gluten-Free Muffins, Almond Flour Muffins, Poppyseed Muffins, Gluten-Free Baking, Healthy Muffin Recipe