Growing up, one of my favorite treats was my mom’s Almond Poppyseed Muffins. She would let me and my twin sister help her mix up the batter- butter, sugar, flour, sour cream, almond extract and poppyseed. They would smell heavenly when they came out of the oven, and would be devoured as soon as they cooled. I recently tried make a gluten free version of these muffins using King Arthur’s All Purpose Gluten Free Flour Blend.
When baking anything gluten free for the first time, especially when it comes to my favorite recipes, I’m always a little anxious to see if it’s going to taste as good as the original. I recently had a failed pizza crust baking experience that was pretty disappointing, so I was really hoping these muffins would turn out.
I wasn’t disappointed! They were just as good as the originals, and according to my husband, tasted even better the second day! These muffins are light, fluffy, slightly sweet and they have a mild nutty flavor from the poppyseed and almond extract.
Almond Poppy Seed Muffins
- 1 3/4 cups King Arthur Gluten Free All Purpose flour
- 2 TB poppyseeds (some spices may be contaminated with wheat so be sure to check the manufacturer’s’ website)
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/2 cup sugar (reduced from 3/4 cup sugar in the original recipe), plus sugar for sprinkling on top of muffins
- 1/2 cup softened unsalted butter (1 stick)
- 2 eggs
- 1/2 cup light sour cream
- 1/4 cup plain yogurt
- 11/2 tsp almond extract
- Combine flour, salt, poppyseed and baking soda in a bowl. Set aside.
- Cream butter and sugar in a mixing bowl until light and fluffy.
- Add eggs, then sour cream and almond flavoring to butter and sugar mixture.
- Gradually beat flour mixture into butter mixture until well combined.
- Fill well greased muffin tins 3/4 full and let muffins sit on the counter while oven is pre-heating to 350.
- Sprinkle each muffin with a light dusting of sugar.
- Bake for 15-20 minutes or until toothpick inserted in muffins is clean.
- Makes 1 dozen muffins.
While these muffins aren’t “healthy” per se, since they are full of butter, sugar and refined flour, they make for a fun treat! I’m still figuring out ways to incorporate whole grains into gluten free baking, as most of the gluten free flour blends are very low in fiber. I did try a version with a 1/2 cup of my gluten free whole grain flour substituted for 1/2 cup of the gluten free all purpose flour blend and it turned out delicious!