High Altitude Almond Poppy Seed Crumb Muffins
Soft and fluffy almond poppy seed muffins, topped with crumbly almond streusel.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
Crumb Topping
- ½ cup all-purpose flour, spooned and leveled
- ½ cup almond flour
- ⅓ cup granulated sugar
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 tbsp chopped almonds
- ¼ cup unsalted butter, melted
Muffin Batter
- 4 oz almond paste or almond pastry filling, optional
- 1 ¾ cups all-purpose flour, spooned and leveled
- ½ cup granulated sugar
- 2 tsp poppy seeds
- 1 ½ tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 cup full-fat sour cream or plain, unsweetened Greek yogurt
- ½ cup whole milk
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
Instructions
Crumb Topping
- In a bowl, combine the flours, sugar, salt and chopped almonds. Add the melted butter and stir until moistened and crumbly.
- If the topping seems too moist, add a little more flour, 1 tbsp at a time. Set aside until needed.
Muffins
- Preheat the oven to 375 F. Line a standard muffin pan with 12 paper liners, and lightly spray the liners with non-stick baking spray.
- OPTIONAL:Almond Paste, for a dense, intensely flavored almond filling: Cut the almond paste into 12 equal portions, and roll into balls. Set aside to stuff into the center of the muffins.Almond Cake and Pastry Filling, for a more moist, sweet almond filling: If using almond pastry filling, plan on about 1 1/2 teaspoons of filling per muffin.
- In a bowl, sift together the flour, sugar, poppy seeds, baking powder and salt.
- In a separate bowl, whisk together the sour cream, milk, melted butter, eggs, and vanilla and almond extracts. Add the liquid ingredients to the dry, and stir together just until moistened.
- Spoon the batter into the muffin cups, filling them 2/3 full. Press the balls of almond paste into the batter, or spoon the almond pastry filling onto the batter. Then spoon the remaining muffin batter over the almond paste/pastry filling.
- Scoop the crumb topping onto the batter, and lightly press it in. The cups will be very full.
- Bake the muffins on the center oven rack for about 20-22 minutes, until the tops appear done with no wet batter.
- Cool in the pan for 5 minutes, then use a spoon to lift the muffins out of the pan onto a cooling rack. Cool for 10 minutes, then serve warm.
Notes
Store leftover muffins in an airtight container at room temperature for up to 3 days.
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