Almond-Poppy Seed Muffins

Vegetarian
Health score
1%
Almond-Poppy Seed Muffins
30 min.
12
185kcal

Suggestions


Start your day on a delightful note with these scrumptious Almond-Poppy Seed Muffins! Perfectly suited for a morning meal, brunch, or a cozy breakfast, these muffins are not only vegetarian but also incredibly easy to whip up in just 30 minutes. With a light and fluffy texture, each muffin is a harmonious blend of sweet and nutty flavors, thanks to the combination of almond extract and crunchy sliced almonds.

The addition of poppy seeds adds a unique twist, providing a subtle crunch that elevates the overall experience. Each bite is a delightful treat, with a caloric count of just 185 kcal, making them a guilt-free indulgence. Whether you enjoy them warm out of the oven or allow them to cool for a later snack, these muffins are sure to please everyone at the table.

Imagine the aroma wafting through your kitchen as they bake, enticing your family and friends to gather around. These muffins are not just a breakfast option; they are a celebration of flavors that can brighten any morning. So, gather your ingredients and get ready to impress with these delightful Almond-Poppy Seed Muffins that are bound to become a favorite in your household!

Ingredients

  • 0.5 cup sugar 
  • 0.3 cup vegetable oil 
  •  eggs 
  • 0.5 teaspoon almond extract 
  • 0.5 cup cream sour
  • 0.3 cup milk 
  • 1.3 cups flour all-purpose
  • 0.5 teaspoon double-acting baking powder 
  • 0.5 teaspoon salt 
  • 0.3 teaspoon baking soda 
  • tablespoons poppy seeds 
  • teaspoons sugar 
  • tablespoons almonds sliced

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 375°F. Line 12 medium muffin cups with paper baking cups (or spray cups with cooking spray or grease with shortening).
  2. In large bowl, stir together 1/2 cup sugar, the oil, egg and almond extract. Beat in sour cream and milk with spoon until blended. Stir in flour, baking powder, salt, baking soda and poppy seed until well blended. Divide batter evenly among muffin cups.
  3. Sprinkle batter with 3 teaspoons sugar and the almonds.
  4. Bake 14 to 17 minutes or until toothpick inserted in center comes out clean.
  5. Remove from pan to wire rack.
  6. Serve warm or cool.

Nutrition Facts

Calories185kcal
Protein6.22%
Fat48.12%
Carbs45.66%

Properties

Glycemic Index
30.02
Glycemic Load
14.34
Inflammation Score
-2
Nutrition Score
4.6191304711544%

Flavonoids

Cyanidin
0.04mg
Catechin
0.02mg
Epigallocatechin
0.04mg
Epicatechin
0.01mg
Naringenin
0.01mg
Isorhamnetin
0.04mg
Kaempferol
0.01mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:185.38kcal
9.27%
Fat:10.05g
15.46%
Saturated Fat:2.25g
14.08%
Carbohydrates:21.45g
7.15%
Net Carbohydrates:20.58g
7.48%
Sugar:10.08g
11.19%
Cholesterol:19.9mg
6.63%
Sodium:148.26mg
6.45%
Alcohol:0.06g
100%
Alcohol %:0.14%
100%
Protein:2.92g
5.84%
Manganese:0.24mg
11.84%
Vitamin K:11.35µg
10.81%
Selenium:6.61µg
9.45%
Vitamin B1:0.13mg
8.77%
Vitamin B2:0.13mg
7.7%
Folate:29.68µg
7.42%
Vitamin E:1.03mg
6.9%
Phosphorus:59.41mg
5.94%
Calcium:56.09mg
5.61%
Iron:0.95mg
5.27%
Vitamin B3:0.91mg
4.56%
Magnesium:14.84mg
3.71%
Fiber:0.88g
3.5%
Copper:0.07mg
3.34%
Zinc:0.37mg
2.46%
Vitamin B5:0.18mg
1.81%
Potassium:63.01mg
1.8%
Vitamin A:87.76IU
1.76%
Vitamin B12:0.08µg
1.34%
Vitamin B6:0.03mg
1.27%