I probably should have named Laura’s Cozy Kitchen the Muffin Blog. That’s because, there will undoubtedly be more muffins on this blog than is reasonable by the time I am done. I think today’s muffin recipe is the third in the past 6 months… and I have been holding back. ‘Cause I could go muffin-crazy around here…In fact, as my husband has discovered, it is a strange weekend around here if there are not fresh baked muffins. It has become almost a welcome-to-the-weekend ritual for me, a delicious reason to get up and at ’em. And, there are usually some muffins left over, which make the perfect to-go breakfast for work days (’cause I never get up in time to actually eat breakfast before leaving for work – yeah, that’s me).
These muffins are basic and simple. They are super easy to whip up in about 5 minutes with absolutely no chopping, dicing, toasting, grating, sprinkling with streusel, or any other annoying task that could delay the time it takes until these muffins are in your mouth. They are classically delicious. Normally, I love to slather my warm muffins with butter, but not these. They require nothing – they are moist and simply flavorful all by themselves. I did put some strawberry vanilla bean jelly on my muffins a few times, which was really good too, if you want a touch of fruity flavor.
In my mind, this is almost the perfect breakfast. Fresh baked muffins, fresh berries, and a hot cup of coffee. My all-time favorite scones are neck-and-neck with these muffins for first place. These muffins are ever so slightly on the dense side, which I love, as I don’t particularly want my muffins to taste or feel sweet and light like a cupcake.
Oh! And importantly, these are almond, not lemon. Don’t get me wrong – I looove lemon stuff. But almond and poppy seeds are soul mates. Seriously. Lemon has no place getting in the way of the love affair between almond and poppy seeds!
I made these for the first time just a week ago, but I couldn’t stop thinking about them and I had to make them again this morning. If I make a recipe twice in one week, it has to be a winner. So easy. So delicious. You are going to thank me.
- 1 cup all purpose flour
- ¾ cup sugar
- 2 tsp poppy seeds
- ½ tsp baking powder
- ½ tsp salt
- 1 egg
- ½ cup milk
- ⅓ cup canola oil
- ½ tsp vanilla extract
- ½ tsp pure almond extract
- Preheat the oven to 350 degrees. Grease muffin tins or line with paper liners. Set aside.
- Combine the flour, sugar, poppy seeds, baking powder, and salt in a medium bowl. Whisk until combined.
- In another bowl, whisk the egg, milk, canola oil, and extracts until well mixed. Pour into the dry ingredients. Stir lightly, just until combined. Batter will be lumpy - do not overmix.
- Fill the prepared muffin tins with batter until each cup is two-thirds full. Bake at 350 deg for 20-24 minutes, or until muffins test done. Cool for about 10 minutes in the tins before moving to a wire rack to cool fully.
Recipe slightly adapted from Taste of Home.