Baking · Muffin
Almond Poppy Berries Muffin
These muffins are the kind you make when you want something that feels a little fancy but takes almost no effort. The almond flour gives them a tender, moist crumb that holds up beautifully for days. Fresh berries add little pockets of sweetness and tartness throughout. The poppy seeds add a subtle nuttiness and a lovely texture to every bite. They are wonderful warm from the oven with a cup of tea.
Ingredients
Crumb Topping
- 60g all-purpose flour
- 16g cornstarch
- 52g brown sugar
- 50g granulated sugar
- 90g salted butter, melted
Muffins
- 115g unsalted butter, melted
- 200g granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp almond extract
- 315g all-purpose flour
- 2 large eggs
- 225g frozen mixed berries (do not thaw)
- 240g buttermilk
- 65g sour cream
- 28g neutral oil
- 35g poppy seeds
Recipe from @iramsfoodstory
Method
-
1
Preheat oven to 425°F. Line or grease a muffin tin.
-
2
Whisk melted butter and sugar until combined. Add eggs and whisk for 2–3 minutes until slightly pale.
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3
Mix in buttermilk, sour cream, oil, and almond extract until smooth.
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4
In another bowl, whisk flour, baking powder, baking soda, salt, and poppy seeds.
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5
Reserve 30g of the dry mixture, then combine the remaining dry ingredients with the wet ingredients. Mix just until combined.
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6
Toss frozen berries with the reserved flour mixture and gently fold into the batter.
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7
For the crumb topping, rub butter, sugar, flour, and cornstarch together until crumbly.
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8
Fill muffin cups almost to the top and generously add crumb topping.
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9
Bake 5 minutes at 425°F, then reduce oven to 375°F (without opening the door) and bake 30–40 minutes more, until a toothpick comes out clean.
-
10
Cool 5 minutes before removing from pan.
Tips & Notes
Don't overmix the batter once you add the flour a few lumps are totally fine. Fresh or frozen berries both work here. If using frozen, don't thaw them first or the batter will turn purple. These muffins keep well in an airtight container for up to 3 days, or freeze beautifully for up to a month.