Ingredients
Units
Scale
Muffins
- 2 2/3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 eggs
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup canola oil
- 1 1/2 cups plain Greek yogurt
- 1/4 cup milk
- 1 1/4 teaspoons almond extract
- 1 teaspoon vanilla extract
- 2 1/2 tablespoons poppy seeds
Vanilla Bean Icing
- 1 1/2 cups powdered sugar, sifted
- Seeds scraped from 1/2 vanilla bean (or 1 teaspoon vanilla extract)
- 2-3 tablespoons milk, added a little at a time
- Pinch of salt
Instructions
Make the Muffins
Preheat oven to 375°F. Spray a 12-count muffin pan with non-stick cooking spray, or line with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt until combined; set aside.
- In another bowl, whisk both sugars and the eggs together until thickened and combined. Whisk in the butter and canola oil. Add the yogurt, milk, almond extract, and vanilla, and continue whisking until combined.
- Pour the poppy seeds on top of the dry ingredients, then use a rubber spatula to gently fold the wet ingredients into the dry until just combined. Do not overmix.
- Spoon batter into the prepared muffin pan, filling 3/4 of the way. Bake for 12–14 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Make the Icing
- Whisk together the sifted powdered sugar, vanilla bean seeds (or vanilla extract), and a pinch of salt. Add milk one tablespoon at a time, whisking after each addition, until the icing is smooth and pourable but still thick enough to coat.
- Drizzle or spoon the icing over the completely cooled muffins. Let set for a few minutes before serving.
Notes
Don’t overmix the batter — stir just until no dry streaks remain. The almond extract is the star here, so don’t skip it or reduce it. The icing turns these from a good muffin into a great one; a little dab of butter on the side doesn’t hurt either.
- Category: Baking