Almond Poppy Seed Muffins

Almond Poppy Seed Mini Loaves are a delightful treat with a perfect balance of nuttiness and subtle sweetness. These mini loaves feature a moist, tender crumb enriched with ground almonds and a hint of vanilla. The poppy seeds add a touch of texture and a slight crunch, while the almond flavor gives them a warm, aromatic depth. Lightly glazed with a simple almond glaze, these loaves are ideal for a cozy breakfast, snack, or special occasion. The individual mini loaves make for a charming presentation, perfect for sharing or gifting.

Ingredients:
For the Loaves:

1 1/2 cups all-purpose flour
1/2 cup ground almonds (almond flour)
1 tbsp poppy seeds
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 tsp almond extract
1/2 cup sour cream (or Greek yogurt)
1/4 cup milk (whole or 2%)

For the Almond Glaze: ( I did not use but great option to add!)

1/2 cup powdered sugar
1/4 tsp almond extract
1-2 tbsp milk (adjust for desired consistency)

Instructions:
Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour four mini loaf pans (about 5 1/2 x 3 inches), or line them with parchment paper for easy removal.

Prepare the dry ingredients: In a medium bowl, whisk together the flour, ground almonds, poppy seeds, baking powder, baking soda, and salt. Set aside.

Cream the butter and sugar: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 2-3 minutes).

Add the eggs and extracts: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and almond extract.

Alternate adding dry ingredients and wet ingredients: With the mixer on low speed, add the dry ingredients in three additions, alternating with the sour cream and milk. Start and end with the dry ingredients. Mix until just combined—be careful not to overmix.

Fill the loaf pans: Divide the batter evenly among the prepared mini loaf pans, smoothing the tops with a spatula.

Bake the loaves: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the loaves comes out clean. If you’re baking all four loaves at once, you may need to rotate the pans halfway through baking for even results.

Cool the loaves: Allow the loaves to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Prepare the glaze: While the loaves cool, whisk together the powdered sugar, almond extract, and milk in a small bowl. Adjust the amount of milk for your desired glaze consistency—aim for a drizzle that’s smooth but not too runny.

Glaze the loaves: Once the loaves are completely cool, drizzle the almond glaze over the tops of each loaf.

Serve and enjoy: Slice into individual mini loaves and enjoy these moist, flavorful almond poppy seed treats with a cup of tea or coffee.

Serving Size:

This recipe makes 4 mini loaves, and each mini loaf can typically be sliced into about 6-8 pieces, depending on how thick you cut the slices. So, the recipe serves approximately 24-32 servings in total.

It also depends on what size loaf tins you are using.

Perfect for sharing or for small gatherings!