Almond Poppy Seed Muffins
Ingredients
- 2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar
- 1/4 cup unsalted butter
- 1/4 cup coconut oil virgin
- 2 large eggs
- 1 tbs almond extract
- 1 tsp vanilla
- 1 cup buttermilk
- 2 tbs poppy seeds
- almonds sliced
Instructions
- Preheat the oven to 375 degrees F.
- Combine the flour, baking powder, baking soda, and salt in a small bowl and set aside.
- In a large mixing bowl, cream the butter, coconut oil, and sugar for at least 3 minutes.
- Add the eggs, almond and vanilla extract, and buttermilk and beat until combined.
- Add the dry ingredients to the wet ingredients and beat just until combined, being careful not to over-beat. Lumps of flour will remain and that's okay.
- Add the poppy seeds and stir gently until combined.
- Fill 6 jumbo/king-sized muffin tins till almost full.
- Sprinkle with a few sliced almonds.
- Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean but moist. Be careful not to over-bake and do not open the oven too early.
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