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Almond Poppyseed Streusel Muffins

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  • Yield: 24 muffins 1x

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
  • 23 Tb milk

Instructions

  1. Preheat oven to 350 degrees. Line 24 muffin tins with paper liners.
  2. 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!
  3. 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.
  4. 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