Almond Poppy Muffins

These almond poppy seed muffins are straightforward and unfussy. One bowl, basic pantry ingredients, and about 35 minutes from start to finish. The crumb is light and tender with a subtle sweetness that doesn’t overwhelm the nutty, earthy flavor of the almonds and poppy seeds.

The batter comes together fast: beat the egg with sugar until fluffy, stream in the oil, then stir in the milk. Sifting the flour and baking powder together several times before adding them is what keeps the muffins light. That extra sifting aerates the dry ingredients and prevents dense, tough muffins.

Stir the batter only until just combined. Overmixing develops gluten, and gluten turns muffins into bread. A few lumps in the batter are fine and actually a sign you’ve done it right.

Chef Tips

• Chop the almonds coarsely so you get visible nut pieces in every bite. Whole almonds are too large, and finely ground almonds disappear into the crumb.
• Grease the muffin tins well or use paper liners. These muffins stick more than most because of the poppy seeds and nut oils.
• Check for doneness at 20 minutes. A toothpick should come out clean with just a few moist crumbs.

Variations

• Add 1 teaspoon of almond extract to the wet ingredients for a stronger almond flavor.
• Fold in the zest of one lemon for a classic lemon poppy seed twist.
• Top each muffin with a sprinkle of sliced almonds and coarse sugar before baking for a crunchier crown.