Recipe · Obliterator®
Almond poppy seed muffins
Warm, orange-scented poppy muffins are calling your name for the next special breakfast, and the blender brings the batter together in a snap. It may be tempting to skip mixing the dry ingredients before blending, but this extra step helps ensure the baking powder and salt are evenly dispersed.
Ingredients
- 2 cups all-purpose flour
- ⅓ cup poppy seeds
- 2½ tsp baking powder
- 1 tsp kosher salt
- 2 large eggs
- 1¼ cups whole milk
- 1 cup sugar
- ½ cup vegetable oil
- 1 Tbsp almond extract
- ½ tsp vanilla extract
- ½ tsp finely grated orange zest
- 3 Tbsp sliced raw almonds, for topping
You'll need
- 12 cup muffin pan
Method
- Place a rack in the middle of the oven and preheat oven to 425˚F.
- Prepare a 12-cup muffin pan with muffin liners, if desired, and spray with cooking spray
- In a medium bowl, whisk to combine the flour, poppy seeds, baking powder, and salt.
- Add the eggs, milk, sugar, oil, almond extract, vanilla extract and orange zest to jar, followed by the dry ingredients.
- Cover with the lid and set the blender to Auto Blend. Press the BLEND button.
- When blending ends, scrape down the sides of the jar with the scraper. If needed, blend briefly on Speed 1 to fully incorporate everything.
- Portion the batter into the cups of the muffin pan.
- Top the muffins with the sliced almonds.
- Bake, rotating the pan halfway through, until the muffins are golden brown and a toothpick inserted in the center of one comes out clean, about 20 to 22 minutes. 10.Allow the muffins to rest in the pan for about 5 minutes, then transfer to a wire rack to fully cool.
