Almond Lemon Poppy Seed Muffins with Almond Paste
Almond Lemon Poppy Seed Muffins with Almond Paste
Ingredients
For the Muffins
- 1 cup all-purpose flour
- 1/4 cup almond flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon poppy seeds
- 2 eggs, large
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 lemon, zested
- 4 ounces almond paste, divided into 4 balls
For Dusting
- 2 tablespoons powdered sugar
Instructions
- 1
Preheat your oven to 375°F. Line a 4-cup muffin tin with paper liners or grease it thoroughly.
⏱️ 5 min•🌡️ 375
- 2
In a large mixing bowl, crack the eggs. Add the milk and melted unsalted butter. Whisk these wet ingredients together until well combined.
⏱️ 3 min
- 3
Grate the fresh lemon zest directly into the wet mixture, then stir to incorporate.
⏱️ 1 min
- 4
Add the all-purpose flour, almond flour, granulated sugar, baking powder, salt, and poppy seeds to the bowl with the wet ingredients.
⏱️ 2 min
- 5
Using a spatula, gently mix the ingredients until just combined. Be careful not to overmix; a few lumps are fine. Overmixing can lead to tough muffins.
⏱️ 2 min
- 6
Divide the muffin batter evenly among the 4 prepared muffin cups. Take each ball of almond paste and gently press one into the center of the batter in each muffin cup.
⏱️ 2 min
- 7
Bake in the preheated oven for 18 to 22 minutes, or until the muffins are risen, golden brown, and a wooden skewer inserted into the center (avoiding the almond paste) comes out clean.
⏱️ 20 min•🌡️ 375
- 8
Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
- 9
Once cooled, dust the muffins generously with powdered sugar before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Almond Lemon Poppy Seed Muffins with Almond Paste
Ingredients
For the Muffins
- 1 cup all-purpose flour
- 1/4 cup almond flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon poppy seeds
- 2 eggs, large
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 lemon, zested
- 4 ounces almond paste, divided into 4 balls
For Dusting
- 2 tablespoons powdered sugar
Instructions
- 1
Preheat your oven to 375°F. Line a 4-cup muffin tin with paper liners or grease it thoroughly.
⏱️ 5 min•🌡️ 375 - 2
In a large mixing bowl, crack the eggs. Add the milk and melted unsalted butter. Whisk these wet ingredients together until well combined.
⏱️ 3 min - 3
Grate the fresh lemon zest directly into the wet mixture, then stir to incorporate.
⏱️ 1 min - 4
Add the all-purpose flour, almond flour, granulated sugar, baking powder, salt, and poppy seeds to the bowl with the wet ingredients.
⏱️ 2 min - 5
Using a spatula, gently mix the ingredients until just combined. Be careful not to overmix; a few lumps are fine. Overmixing can lead to tough muffins.
⏱️ 2 min - 6
Divide the muffin batter evenly among the 4 prepared muffin cups. Take each ball of almond paste and gently press one into the center of the batter in each muffin cup.
⏱️ 2 min - 7
Bake in the preheated oven for 18 to 22 minutes, or until the muffins are risen, golden brown, and a wooden skewer inserted into the center (avoiding the almond paste) comes out clean.
⏱️ 20 min•🌡️ 375 - 8
Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min - 9
Once cooled, dust the muffins generously with powdered sugar before serving.
⏱️ 1 min