Almond Poppy Seed Muffins
Servings: 12
Ingredients
- 1 ½ cup einkorn flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp pink Himalayan salt
- 2 egg
- ¾ cup evaporated sugar
- ¼ cup butter (melted)
- ½ cup Greek yogurt
- ¼ cup whole milk
- 2 tsp vanilla extract
- 1 tsp almond extract
- ½ tbsp poppy seeds
Instructions
- Preheat oven to 350℉.
- Mix 1 ½ cup einkorn flour, 1 ½ tsp baking powder, ¼ tsp baking soda, and ½ tsp pink Himalayan salt.
- In the other bowl, cream together ¼ cup butter, ¾ cup evaporated sugar, and 2 eggs on medium-low speed with a mixer
- Blend in the ½ cup Greek yogurt and ¼ cup whole milk.
- Add in 2 tsp vanilla extract and 1 tsp almond extract, then continue to beat together.
- Add in the ½ tbsp poppy seeds and mix with a spatula.
- In lined baking cups Pour in the batter until ¾ full.
- Bake at 350℉ for 15-18 minutes.
Notes
Reheat
- Warm in 350°F oven for 10-12 minutes or microwave for a few minutes until warmed through.
- Use 1 ¼ cup all purpose flour instead of 1 ½ cup all purpose einkorn flour. Use sea salt instead of pink Himalayan salt.