Almond Poppy Seed Muffins

I've never understood why I could not find these most favorite of muffins without actual almonds baked in. Luckily it's a simple fix and so that's what I've done here. The extra crunch of almond is worth it, and if you prefer a different type of nut, don't hesitate to substitute the same amount.

Almond Poppy Seed Muffins
By: Rising Wolf Kitchen
(adapted from a Williams-Sonoma recipe)
Yield: 12 muffins or 1 loaf

•  1 1/4 cup unbleached flour
• 1 tsp baking power
• 1/2 tsp sea salt
• 1/3 cup poppy seeds
• 8 Tbs Earth Balance Vegan Buttery Sticks, room temp
• 1/4 cup almond paste
• 1 cup organic granulated sugar
• 2 large eggs, room temp
• 1/2 cup fat-free milk
• 1 cup chopped almonds

1. Preheat oven to 350 F. Coat pan(s) of choice with baking spray. 
2. In a small bowl, combine the flour, baking powder, salt and poppy seeds; set aside.
3. In the bowl of an electric mixer fitted with the flat beater, beat the butter and almond past on medium speed until smooth and light (3-4 minutes). Slowly add the sugar and continue beating until light and fluffy. 
4. Add the eggs one at a time, scraping the sides of the bowl. 
5. Reduce speed to very low and alternate adding the flour mixture and milk; ending with the flour; mix just until incorporated.
6. Fold in chopped hazelnuts; using an ice cream sized muffin scoop, fill the muffin tins, or pour into a loaf pan. 
7. Bake muffins approx 25 minutes and loaf pan approx 45-50 or until done. 
8. Cool on wire racks before removing from pans. 

Nutritional Facts per serving in posted recipe only (1 muffin): Each serving contains approx 305 calories and 18 grams of fat. 

Allergy Warning: This recipe contains dairy, eggs and nuts (in posted version).

Sour Irish Cream Muffins with Poppy Seed Streusel

I really should post regular meals, I know it, but baking is just so much more fun! Because of this, I've been making it a point to substitute certain ingredients for their lower calorie, lower fat and lower cholesterol counterparts while still making everything taste delicious. It may sound like more of a challenge than it really is! In fact, 95% of what I bake using the healthier substitutions taste as good or better! Now that's delicious. 

One of my favorite sources for some healthier baking ideas is Cooking Light's collection of recipe magazines. These are different than their regular publication. This lovely recipe is another adaptation from their Quick Baking publication. I mixed things up a bit by adding extra flavor in the form of one of my favorites - Irish Cream! Now, I create a non-alcoholic version but the recipe works both ways.

Click here for printable recipe.

Sour Irish Cream Muffins with Poppy Seed Streusel

Adapted by Rising Wolf Eats

• 2 cups unbleached all-purpose flour
• 3/4 cup organic sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 3/4 cup low-fat buttermilk
• 1/4 cup unsalted butter, at room temp
• 1 Tbs Bailey's Irish Cream or DaVinci Irish Cream flavoring 
• 1 tsp vanilla extract
• 8 oz non-fat sour cream
• 1 large egg, lightly beaten
• Bakers cooking spray

For the Streusel:

• 3 Tbs organic sugar
• 2 Tbs unbleached all-purpose flour
• 1 Tbs butter, melted
• 1/2 Tbs poppy seeds

1. Preheat oven to 375 F
2. Prepare streusel by combining all streusel ingredients together and setting aside. 
3. For the muffins, combine flour, sugar, baking powder, soda and salt in medium bowl - stir with whisk. 
4. Make a well in center of mixture. Combine buttermilk and remaining ingredients except cooking spray in a small bowl. 
5. Add to flour mixture, stirring just until moist (do not over mix!)
6. Spoon into muffin tins coated with cooking spray. 
7. Sprinkle streusel evenly over batter and bake at 375 F for 18-22 minutes or until done. 
8. Allow to cool in pans on racks for 5 minutes, then remove and allow to continue cooling on racks.
9. Note: This cook doesn't wait - I like them still warm from the oven! 

Allergy Warning: This recipe contains dairy and eggs. It also contains alcohol if using Bailey's Irish Cream.