Indulge in a delightful culinary journey with our carefully curated collection of delectable cherry almond poppy seed muffins, each offering a unique symphony of flavors and textures to tantalize your taste buds. Embark on a vegan adventure with our exquisite recipe, crafted with wholesome plant-based ingredients that deliver a guilt-free indulgence without compromising on taste. Experience the harmonious blend of sweet cherries, nutty almonds, and aromatic poppy seeds, perfectly balanced within moist and fluffy muffin batter.
For those seeking a gluten-free alternative, we present our meticulously crafted gluten-free cherry almond poppy seed muffins, a testament to the boundless possibilities of dietary adaptations. Delight in the same irresistible flavors and textures, expertly crafted with gluten-free flour and a touch of creativity, ensuring that everyone can savor these delectable treats.
If you're drawn to the classic charm of a traditional recipe, our timeless cherry almond poppy seed muffins, rooted in generations of culinary heritage, await your discovery. These muffins embody the quintessential flavors of this beloved combination, with a tender crumb, a burst of cherry sweetness, and the subtle crunch of almonds and poppy seeds.
For a touch of elegance, our gourmet cherry almond poppy seed muffins elevate the ordinary to the extraordinary. Indulge in a symphony of flavors, where premium ingredients like fresh cherries, roasted almonds, and the finest poppy seeds unite to create an unforgettable taste experience.
And for those who cherish the simplicity of rustic baking, our charming cherry almond poppy seed muffins, reminiscent of cozy kitchens and warm gatherings, offer a comforting embrace. These muffins exude a homely charm, with a slightly dense crumb, generous pockets of cherries, and a sprinkle of almond and poppy seeds for a delightful textural contrast.
No matter your dietary preferences or culinary inclinations, our diverse selection of cherry almond poppy seed muffins guarantees a delightful treat for every palate. Prepare to embark on a taste adventure that will leave you craving more.
VEGAN CHERRY MUFFINS
Buttery, moist, soft Vegan Cherry Muffins. Full of almond flavour & bursting with juicy cherries in every bite!
Provided by Melanie McDonald
Categories Baked Goods Breakfast Brunch Dessert Snack
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F and prepare a muffin tin. Either grease it or line with liners.
- Add the flour, almond flour, sugar, baking soda, baking powder and salt to a bowl. Mix together well.
- Add the almond extract, vinegar, apple sauce and milk (use milk ONLY if using all purpose flour and not oat flour), to another small bowl or jug and mix thoroughly.
- Pour the wet ingredients into the dry ingredients and stir gently until it is just combined. Do not overmix.
- Add the cherries and stir them gently through, then spoon the batter evenly into the prepared muffin tins so they are about ¾ full. Sprinkle the tops with the flaked/slivered almonds and get into the oven as quickly as you can.
- After 5 minutes in the oven turn the temperature down to 375°F (don't open the door) and cook for another 12 - 15 minutes. A tooth pick inserted into one of them should come out clean after that time. If it doesn't give them a minute or two more.
- Once cooked leave for 5 minutes in the pan, then remove and transfer to a cooling rack.
Nutrition Facts : ServingSize 1 muffin, Calories 231 kcal, Carbohydrate 44 g, Protein 5 g, Fat 5 g, Sodium 290 mg, Fiber 2 g, Sugar 24 g, SaturatedFat 1 g
ALMOND POPPY SEED MUFFINS
My mom has been making this for years, and it's just one of those recipes that sticks out from my childhood. It's delicious.
Provided by maggie
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Beat sugar and butter with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add egg yolks one at a time, allowing the first to blend into the butter mixture before adding the last. Beat almond extract and lemon zest into the mixture.
- Stir flour, baking powder, baking soda, and salt together in a separate bowl; add to creamed mixture alternately with buttermilk, mixing until just combined into a batter. Fold poppy seeds through the batter.
- Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks; fold into the batter. Spoon batter into prepared muffin cups to about 2/3 full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 18 minutes; remove from pan and let cool on rack.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 24.3 g, Cholesterol 54.9 mg, Fat 9.4 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 271.5 mg, Sugar 13.3 g
CHERRY-ALMOND-POPPYSEED MUFFINS (VEGAN)
This recipe is from Julie Hasson's "Vegan Diner." They are one of my favorite muffins EVER - vegan, or otherwise. Trust me when I tell you you don't need eggs or dairy milk to create great muffins. Even if you're not vegan, save yourself the fat, calories and cholesterol and give these a try! :o)
Provided by worldmom12
Categories Breakfast
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Line a 12-cup muffin tray with paper liners or grease well with vegetable shortening or nonstick cooking spray.
- In a medium bowl, whisk the flour, poppy seeds, flax meal, baking powder, and salt, mixing well.
- In a large bowl, whisk together 3/4 cup sugar, half of the soymilk, canola oil, applesauce, and almond extract, whisking until smooth. Add the flour mixture a little at a time, alternating with the remaining soymilk, whisking until just combined. Stir in the dried cherries.
- Scoop the batter evenly amongst the 12 cups of the prepared muffin pan and sprinkle remaining tablespoon over sugar over the tops of the muffins.
- Bake for 20-25 minutes, or until muffins are just barely golden around the edges and a tester inserted into the center comes out clean.
- Let muffins cool in the pan for about 5 minutes, and remove to a rack to cool completely.
Nutrition Facts : Calories 208.2, Fat 7.5, SaturatedFat 0.6, Sodium 126.6, Carbohydrate 32.2, Fiber 1.2, Sugar 15, Protein 3.2
VERY CHERRY ALMOND MUFFINS
Steps:
- In a medium bowl combine all topping ingredients except almonds. Using a pastry blender or 2 forks, combine ingredients to a course consistency. Once combined, fold in the almonds.
- Preheat oven to 350 degrees F. Line 2 (12-cup) muffin tins with paper liners for 18 muffins.
- In a large bowl using an electric mixer, combine cake mix, eggs, oil, extract and preserves. Batter will be somewhat lumpy.
- Use an ice cream scoop to evenly fill each muffin pan with the batter. Sprinkle tops of muffins with 2 teaspoons of almond topping. Bake 17 to 21 minutes.
ALMOND POPPY SEED MUFFINS
I had almond poppyseed muffins at a restaurant called Yoders in Shipshewana, In. a few years ago and they were the best muffins I've ever eaten. I searched on the internet and found this recipe. Not sure what site it came from. I hope you like them.
Provided by papergoddess
Categories Quick Breads
Time 45m
Yield 24 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease, spray, or placed liners in muffin tins to hold 24 muffins.
- Combine flour, sugar, baking powder and salt.
- Add milk, eggs, oil, and almond extract (you can add more or less almond extract to your taste); whisk until smooth.
- Gently stir in poppyseeds.
- Fill muffin tins and bake for 25- 30 minutes.
Nutrition Facts : Calories 271.9, Fat 15.2, SaturatedFat 2.4, Cholesterol 25.4, Sodium 185, Carbohydrate 31.7, Fiber 0.5, Sugar 18.8, Protein 3
Tips:
- For the best results, use fresh cherries. If using frozen cherries, thaw them completely and drain off any excess liquid before using.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of unsweetened plant-based milk. Let it sit for 5 minutes before using.
- Be sure to grease the muffin tins well or use paper liners to prevent the muffins from sticking.
- Fill the muffin tins about 2/3 full. If you fill them too full, the muffins will overflow and bake unevenly.
- Bake the muffins until a toothpick inserted into the center comes out clean. The toothpick should have a few moist crumbs attached, but it should not be wet.
- Let the muffins cool in the muffin tins for 5 minutes before transferring them to a wire rack to cool completely.
- Serve the muffins warm or at room temperature.
Conclusion:
These vegan cherry almond poppyseed muffins are a delicious and healthy treat that are perfect for breakfast, lunch, or a snack. They are packed with flavor and nutrients, and they are easy to make. So next time you're looking for a vegan muffin recipe, give these a try!
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