Almond Poppyseed Huckleberry Muffins +




  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.


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.


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.