Baking · Muffin

Almond Poppy Berries Muffin

I made these muffins during a spring phase when I was obsessed with anything that involved poppy seeds and fresh berries. The almond flour keeps the crumb moist and slightly denser than a standard muffin in a way that I prefer. These are the kind of muffin that tastes like it came from somewhere special even though it took twenty minutes to make.

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.
3 Mix in buttermilk, sour cream, oil, and almond extract until smooth.
4 In another bowl, whisk flour, baking powder, baking soda, salt, and poppy seeds.
5 Reserve 30g of the dry mixture, then combine the remaining dry ingredients with the wet ingredients. Mix just until combined.
6 Toss frozen berries with the reserved flour mixture and gently fold into the batter.
7 For the crumb topping, rub butter, sugar, flour, and cornstarch together until crumbly.
8 Fill muffin cups almost to the top and generously add crumb topping.
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.