Description
This gluten-free almond poppy seed muffins recipe is made from scratch with simple ingredients for BIG flavor. You’ll love the fluffy texture!
Ingredients
Scale
Wet Ingredients:
- 3/4 cup sugar (150 grams)
- 1/2 cup vegetable oil*
- 1 cup buttermilk*
- 3 large eggs
- 2 1/2 teaspoons almond extract
- 1/2 teaspoon vanilla extract
Dry Ingredients:
- 2 1/4 cups gluten-free flour (270 grams), weighed or scooped & leveled*
- 1 Tablespoon baking powder
- 1 Tablespoon poppy seeds
- 1/2 teaspoon kosher salt (use less if using fine table salt)
To Top The Muffins
- 1–2 Tablespoons sparkling sugar (optional)
- 1/3 cup sliced almonds (optional)
Instructions
- Combine Wet Ingredients. In a large mixing bowl, combine sugar, oil, buttermilk, eggs, almond flavoring, and vanilla extract. Whisk to combine until smooth.
- Add Dry Ingredients. Next, add gluten-free flour, baking powder, poppy seeds, and salt. Stir until just combined.
- Let The Batter Rest 1 Hour. This will make for a SIGNIFICANTLY higher rise in your muffins. It’s worth doing!
- Preheat & Prep. During the last 30 minutes of the batter resting, preheat the oven to 425 degrees F. Line a muffin pan with parchment paper liners.
- Scoop & Top Muffin Batter. Use an ice cream scoop or 1/4 cup measuring cup to scoop batter into muffin cups. (It will come almost all the way up the parchment liners!) Sprinkle the tops of the muffin batter with sparkling sugar and a few sliced almonds, if desired. (This is just for looks!) Depending on how fluffy your batter has risen, you may end up with a few extra muffins. This is fine, just bake them in a second batch.
- Bake 5 Minutes, Then Reduce Heat. Start by baking the muffins for 5 minutes at 425, then reduce the heat to 350 degrees and continue baking another 10-12 minutes, or until the muffins are light golden brown and baked through. A toothpick inserted in the center should come out with just a few moist crumbs, but no wet batter. (You do NOT need to wait for the oven temperature to reach 350 degrees, just adjust the temperature and keep baking.)
- Cool The Muffins 2-3 minutes in the muffin tin before transferring to a wire rack to finish cooling.
- Serve & Store. Enjoy warm muffins right away or store leftover muffins in an airtight bag or container at room temperature 2-3 days (a few seconds in the microwave revives them beautifully!), or freeze up to 2 months.
Notes
- Gluten-Free Flour. We highly recommend King Arthur Gluten-Free Measure-For-Measure Flour for these muffins. If you use another brand, be sure it contains xanthan gum so the texture turns out correctly.
- Measure the flour carefully, as even an extra few tablespoons of flour can lead to dry muffins. Weigh flour using a scale or use the scoop and level method rather than using your measuring cup to scoop the flour (which packs flour in).
- Buttermilk. Actual buttermilk will give these muffins a nice, rich, fluffy texture. If you don’t have any on hand, you can use 3/4 cup sour cream + 1/4 cup milk.
- Oil. We recommend a neutral-tasting oil, like vegetable oil, canola oil, avocado oil, or grape seed oil. I don’t like coconut oil or olive oil for these muffins, since it impacts the flavor.
- Prep Time: 15 minutes
- Rest Time: 1 hour
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
