Description
Light and airy almond poppy seed muffins make the best breakfast. Perfumed with almond paste and drizzled with sweet orange glaze, these tender muffins are delicious! Recipe yields 12 muffins.
Ingredients
Muffins
- 3/4 cup granulated sugar
- 3 oz almond paste, cubed
- 1 1/2 cups all-purpose flour
- 1 1/2 Tbsp poppy seeds
- 1 tsp aluminum-free baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup low-fat buttermilk, at room temperature
- 1/2 cup plain Greek yogurt, at room temperature
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 large egg, lightly beaten
- 3/4 tsp pure almond extract
Glaze
- 1 Tbsp unsalted butter, melted
- pinch of salt
- 2 tsp fresh orange zest
- 2 Tbsp fresh orange juice
- 3/4 cup powdered sugar, sifted
Instructions
- Preheat oven to 425°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray.
- Make muffins: Combine sugar and almond paste in a food processor and pulse for 1 minute to combine. Transfer to a large bowl and whisk in flour, poppy seeds, baking powder, baking soda, and salt. Make a well in the center of the mixture. Combine buttermilk, yogurt, melted butter, egg, and almond extract in a medium bowl; add to flour mixture and fold in just until incorporated.
- Fill each baking cup 3/4 full of batter.
- Bake muffins: Place muffin pan in the oven and bake for 5 minutes at 425°F. Reduce temperature to 350°F and continue baking 8 to 10 minutes (for a total baking time of 13 to 15 minutes), until muffins are golden and a toothpick inserted in the center comes out clean or with a few crumbs attached.
- Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.
- Make glaze: Whisk together melted butter, salt, orange zest, orange juice, and powdered sugar in a small bowl. Drizzle glaze over muffins and and let set before serving.
Notes
Storage: Store muffins in an airtight container at room temperature overnight. If you live in a humid climate (or your kitchen is warm), store leftover muffins in the refrigerator and warm before serving.