Almond Poppy Seed Mini Muffins
Almond Poppy Seed Mini Muffins are filled with almond flavor and are so great for an easy breakfast or a side at brunch! They can be made into full-sized almond poppy seed muffins, but I love them mini - they're just so cute!
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Bread, Breakfast
Cuisine: American
Servings: 20 mini muffins
Calories: 64kcal
- ½ cup granulated sugar
- ¼ cup vegetable oil
- 1 large egg
- 1 teaspoon almond extract
- ½ cup plain yogurt
- ¼ cup milk
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 ⅓ cup all-purpose flour
- 2 tablespoon poppy seeds
Preheat oven to 375 degrees F. Line mini muffin tin (or regular muffin tin) with baking cups or spray them well with cooking spray. Set aside
In large bowl with electric mixer, mix together ½ cup sugar, oil, egg, and almond extract.
Add in yogurt and milk and beat until blended.
Add baking powder, salt, and baking soda, mixing to combine.
Stir in the flour, mixing until just combined.
Lastly, stir in poppy seeds.
Divide the batter evenly among the muffin cups.
Bake in the preheated oven for 10-12 minutes. You can also make these into regular sized muffins, baking for closer to 15-18 minutes.
Remove from pan and cool on wire rack. Enjoy!
Calories: 64kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 80mg | Potassium: 42mg | Fiber: 1g | Sugar: 6g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg