Moist & Naturally Nutty Almond Poppyseed Muffins

• 總時間: 27 minutes

食材

1¼ cups (150g) all purpose flour

1 cups (100g) almond flour

2 tbsp (18g) poppy seeds

½ tsp baking soda

¼ tsp salt

3 large eggs

⅓ cup (115g) maple syrup

¼ cup (60ml) milk

¼ cup (55g) melted butter

1 tsp almond extract

1 tsp vanilla extract (optional)

Zest of 1 lemon or orange (optional, but highly recommended)

For the Almond Cream Filling

½ cup (113g) unsalted butter, softened

⅓ cup (70g) brown sugar

½ cup (50g) almond flour

⅓ cup (40g) all-purpose flour

1 large egg (50g), room temperature

1 teaspoon (4g) pure almond extract

步驟

Preheat the oven to 350°F (175°C). Grease a muffin tin.

In another bowl, whisk the eggs, maple syrup, milk, melted butter, almond extract, vanilla extract, citrus zest, and the poppy seeds.

Now add together the All purpose flour, almond flour, baking soda, and salt.

Pour the dry ingredients into the bowl with the wet mixture and stir until just combined.

Add the batter evenly between the muffin cups, filling each about ¾ full.

Prepare the Almond Cream Filling

Beat the softened butter and sugar together until smooth.

Mix in the almond flour, all-purpose flour, egg, and almond extract until combined. Set aside.

Add the balled marzipan and press it down slightly into the batter.

Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.

Let the muffins cool in the pan for 5–10 minutes, then transfer to a wire rack.

If desired, dust lightly with powdered sugar before serving.