Gluten-Free Almond Poppyseed Muffins
These delicious gluten-free almond poppyseed muffins are a perfect breakfast treat. You won't even feel like you're missing out on going to the bakery when you can make these goodies at home!
Servings: 12 Muffins
Pin Recipe
Ingredients
For The Muffins
- 1 ¾ Cup Gluten-Free Flour Blend - I like Bob's Red Mill 1-to-1 Gluten-Free Baking Flour
- ½ Cup Granulated sugar
- ¾ Teaspoon Salt
- 2 ½ Teaspoons Baking Powder
- 2 Eggs - Slightly beaten
- ½ Cup Greek Yogurt
- ¼ Cup Avocado Oil
- ¼ Cup Milk
- 2 Teaspoons Almond Extract
- 1 Tablespoon Poppyseeds
- ½ Cup Chopped Almonds - For the topping
For The Glaze
- 1 Cup Powdered Sugar
- 2 Tablespoons Milk
- 1 Teaspoon Almond Extract
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a mixing bowl, lightly combine gluten-free flour, sugar, salt, and baking powder.
- In a separate small bowl, slightly beat the two eggs. Add in greek yogurt, avocado oil, milk, and almond extract. Mix together.
- Combine the egg mixture and the dry mixture. Mix until it's just fully incorporated.
- Pour the batter into muffin tin lined with baking cups. You'll fill them about ⅔ full. I like to use parchment paper baking cups - nothing sticks to them.
- Top batter with sliced or chopped almonds. Sprinkle with granulated sugar.
- Bake at 350 degrees for 18-20 minutes until toothpick inserted in the center of muffin comes out clean.
- Cool completely and drizzle with almond glaze.
Notes
- To make the glaze, just mix all ingredients together until it is smooth. It might be lumpy at first, but just keep mixing!