Almond Poppy Seed Muffins

Ingredients for 2x Batch:

• Dry Ingredients:
  • 4½ cups all-purpose flour
  • 1½ cups granulated sugar
  • 1 teaspoon salt
  • 2 tablespoons baking powder
  • 2 tablespoons poppy seeds
• Wet Ingredients:
  • 2 cups buttermilk
  • 1 cup neutral oil
  • 4 large eggs
  • 1½ teaspoons almond extract
  • ⅔ cup sliced almonds for topping

Almond Glaze for 2x Batch:

• 1⅓ cups powdered sugar
• 2 tablespoons milk
• ¼ teaspoon almond extract

Instructions:

1. Preheat oven: Preheat your oven to 425°F (220°C).
2. Prepare pan: Line a jumbo muffin tin with paper liners or grease and flour it.
3. Combine dry ingredients: In a large bowl, whisk together the flour, sugar, salt, baking powder, and poppy seeds.
4. Combine wet ingredients: In a separate bowl, whisk together the buttermilk, oil, eggs, and almond extract.
5. Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
6. Fill muffin tin: Divide the batter evenly among the muffin cups. Sprinkle with sliced almonds.
7. Bake: Bake for 5 minutes at 425°F, then reduce the temperature to 375°F (190°C) and bake for an additional 12-18 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
9. Make the glaze: In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth.
10. Glaze the muffins: Drizzle the glaze over the cooled muffins.

Enjoy your double batch of delicious Almond Poppy Seed Muffins!