Almond Poppyseed Huckleberry Muffins +

We have a love hate relationship with muffin-tops.  One seems to be the cause of the other!

Today . . . I think I’ll talk about the one we love.  Warm, sweet berry filled muffins. These are so good, they’ve been requested twice this week.

The treadmill will be your best friend in order to avoid the other muffin!

KT0C9657wThis is an amazing muffin, that’s impossible to resist.  The smell is over the top with almond, vanilla, poppyseed and sweet huckleberries. It’s a great basic recipe.  Don’t despair if you’re not a fan of the flavors you see here.

KT0C9639wI love this recipe, because it’s so versatile.  You can change it up!

Instead of Almond extract, poppyseed and huckleberries, you have options galore. Use some imagination.

For instance:

For every 1 cup of batter, fold in:

1/4 cup Chocolate Chips and 1/4 cups nuts  (or)

1/4 cup dried cranberries and 1 teaspoon orange peel

1/4 cup chopped crisp bacon, 1 tablespoon maple syrup, 1/4 tsp black pepper

1 1/2 teaspoons lemon extract, 1 tablespoon poppy seeds, finely shredded lemon peel

You can substitute Blueberries, strawberries or Blackberries and lemon extract or other flavoring.

Add Coconut and Coconut Extract to the batter. Add pecans, chocolate chips, cinnamon chips etc.

Dried fruit is also a perfect mix-in.

Make a Streusel Topping:

Stir together 1/4 cup packed brown sugar, 2 tablespoons rolled oats, 2 tablespoons sliced almonds, 4 teaspoons all purpose flour, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt and 3 tablespoons melted butter.  Before baking, sprinkle tops with streusel.

or

Glaze the warm muffins when they come out of the oven:

3/4 c. sugar

1/2 tsp. butter

1/2 tsp. vanilla

1/2 tsp. almond,coconut, orange or lemon extract.

Heat all ingredients until dissolved. (remove paper liners) Let glaze cool slightly, then drizzle or dip the tops of muffins in the glaze. Let rest of wire rack.

KT0C9634w

These muffins freeze well.  Just make sure that you let them cool.  Place in a tupperware type container and seal with a tight lid.  Grab one in the morning and take it with you as you head out the door.  You can also pop one in the microwave for a few seconds, and it’s like brand new! Butter isn’t even necessary.

Some of you have asked me:  “Where have you been, and is everything o.k.?”  My answer:  “I’m good.  Life get’s busy and some things just take a back seat for awhile.

one thing,

I served on a jury for a few days.  That was an eye opening experience indeed.

a much more important thing,

We have another sweet baby grand-daughter.  She is a miracle baby.  A baby boy is due in July.  How blessed are we! That will make 12 sweet muffins.

. . . I’d like you all to meet BAILEE

 

IMG_0678 copy

Life . . . it gets hectic, and sometimes we feel bogged down.  Then . . . we are humbled. Quickly we are reminded how blessed we are, when a baby comes from heaven.

 

Almond Poppyseed Huckleberry Muffins +
 
Ingredients
  • 2 cups flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ½ tsp. salt
  • 2 eggs, lightly beaten
  • 1 c. light cream or ½ cup whole milk + ½ cup light cream
  • ½ c. vegetable oil
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla
  • 1 tablespoon poppy seeds
  • 1 to 1½ cups fresh or frozen huckleberries, raspberries, blueberries, or other. (I used 1 cup)
  • (for Raspberry Lemon Poppyseed Muffins)
  • in place of almond extract, substitute
  • 1 tsp. lemon extract and finely shredded lemon peel instead
Instructions
  1. Combine flour, sugar, baking powder and salt in a large bowl. Combine the eggs, cream, oil and extract; stir into dry ingredients until just moistened. Fold in the berries.
  2. Spoon into 16 -18 greased muffin cups, or use paper liners.
  3. Bake at 400 degrees for 18 to 20 minutes.
  4. Read notes below for additions.
Notes
Instead of Almond extract, poppyseed and huckleberries, you have options galore. Use some imagination.

For instance:

For every 1 cup of batter, fold in:

1/4 cup Chocolate Chips and ¼ cups nuts (or)

1/4 cup dried cranberries and 1 teaspoon orange peel

1/4 cup chopped crisp bacon, 1 tablespoon maple syrup, ¼ tsp black pepper

1½ teaspoons lemon extract, 1 tablespoon poppy seeds, finely shredded lemon peel

You can substitute Blueberries, strawberries or Blackberries and lemon extract or other flavoring.

Add Coconut and Coconut Extract to the batter. Add pecans, chocolate chips, cinnamon chips etc.

Dried fruit is also a perfect mix-in.

Make a Streusel Topping:

Stir together ¼ cup packed brown sugar, 2 tablespoons rolled oats, 2 tablespoons sliced almonds, 4 teaspoons all purpose flour, ½ teaspoon ground cinnamon, ¼ teaspoon salt and 3 tablespoons melted butter. Before baking, sprinkle tops with streusel.

or

Glaze the warm muffins when they come out of the oven:

3/4 c. sugar

1/2 tsp. butter

1/2 tsp. vanilla

1/2 tsp. almond,coconut, orange or lemon extract.

Heat all ingredients until dissolved. (remove paper liners) Let glaze cool slightly, then drizzle or dip the tops of muffins in the glaze. Let rest of wire rack.

 

 

 

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  • Ellie from Canada - April 11, 2015 - 1:28 am

    The muffins look yum, but not as sweet as that beautiful little baby girl! Congratulations on your dozen muffins, which will soon turn into a ‘bakers dozen’ 😉 I’m blessed with my two muffins–but then again, that’s all I really need! 🙂ReplyCancel

  • Valerie - April 14, 2015 - 12:00 pm

    So many options! I’ve never tried fresh huckleberries, but I sure want to!ReplyCancel

  • Brooke - April 15, 2015 - 1:59 pm

    Made these muffins this morning using whole wheat flour, they were absolutely delish! My preschooler loved them too. Thanks for the recipe. Congrats on the new grandbaby!ReplyCancel

    • Get Off Your Butt and BAKE - April 17, 2015 - 3:27 pm

      Hi Brooke,

      Thank you for leaving me a sweet note this morning! I will also try with whole wheat flour, and maybe even bran!

      JonnaReplyCancel