Ingredients
Scale
Muffins:
- 3 C flour
- 2 1/4 C sugar
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 1/2 Tb poppy seeds
- 1 1/2 C milk
- 3 eggs
- 1 C oil
- 1 1/2 tsp almond extract
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp butter flavoring extract
Streusel:
- 2/3 C flour
- 3/4 C sugar
- 1/2 C slivered almonds, chopped slightly
- 1/2 C butter, room temperature
- Glaze:
- 1 C powdered sugar
- 2-3 Tb milk
Instructions
- Preheat oven to 350 degrees. Line 24 muffin tins with paper liners.
- In a large bowl, mix together all the muffin ingredients in a large mixing bowl. Evenly divide between the 24 muffins papers. I like to use an ice cream scoop!
- In a medium bowl, mix together the flour, sugar and almonds for the streusel. Use a pastry cutter and cut in the butter until the butter is the size of peas. Sprinkle the streusel over the top of each muffin. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the pans and allow the muffins to cool completely.
- Mix together the glaze ingredients. You want your glaze to run slowly off your spoon and not be too watery. Drizzle all around the top of each muffin.
Nutrition
- Serving Size: 1 muffin
- Calories: 338
- Sugar: 31g
- Sodium: 113mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 33mg