Almond Poppy Seed Muffins

My two favorite muffins are blueberry muffins and almond poppy seed muffins. So a few weeks ago I set out to create an almond poppy seed muffin with the a fluffy muffin top, that had a combination of just the right amount of sweetness and almond flavor and a perfectly tender crumb. This was probably my fifth try but finally I did it =). The saying that baking is a science is definitely true. I tried different temperatures, different liquids and fats and different ratios. I'm definitely a self taught cook. Baking school could probably teach me a few things but I learn the hard way, through trial and error.
 These poppy seed muffins are like the ones you get at the bakery with the delicious golden muffin tops that hang over the sides. I used to frequently eat an almond poppy seed muffin from the bakery along with a chocolate milk for lunch (it made more of a brunch). I don't know why but I loved the two of them together. You will definitely want to eat these with a nice cold glass of milk, or almond milk (if you haven't tried almond milk yet you really should, the stuff is amazing). Enjoy!

Almond Poppy Seed Muffins
Yields 1 dozen

Ingredients:
1 3/4 cup all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 Tbsp poppy seeds
1 cup granulated sugar
10 Tbsp butter, softened
1 large egg
1 large egg yolk
2 1/4 tsp almond extract
1/2 cup whole milk
1/2 cup sour cream
1/4 cup slivered almonds

Directions:
Preheat oven to 400 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, salt and poppy seeds, set aside. In the bowl of an electric stand mixer, attached with paddle attachment, blend together butter and sugar on medium speed until pale and fluffy. Add in egg, egg yolk and almond extract and mix until blended. Measure out milk into a liquid measuring cup then whisk sour cream into milk. Working in three separate batches beginning and ending with flour mixture, add flour mixture alternating with milk mixture to batter and mix on low speed just until combine after each addition. Divide batter among 12 paper lined muffin cups (in a non-stick muffin tin), sprinkle slivered almonds evenly among muffins and bake in preheated oven 16 - 18 minutes until lightly golden and toothpick inserted into the center comes out clean. Allow to cool and store in an airtight container.

Recipe Source: Cooking Classy

Chewy Almond Poppy Seed Granola Bars (Lemon Poppy Seed variation too)

Time to ditch that almond poppy seed muffin your having every other morning for breakfast and reaching for this healthier, equally as delicious almond poppy seed granola bar instead! I'm ecstatic about this recipe that I came across from Rachel Ray. You can make a full batch of better tasting (and better for you) than store bought granola bars at home in about 5 minutes. I now have no excuse for buying the preservative filled granola bars at the store =), but after trying these I no longer have the desire to buy the store bought ones either. The possibilities with the recipe are endless! I can't wait for all the variations I'm going to try on these in the future. Here are some ideas ahead of time because I can't resist sharing =):

• Chocolate chunks, freeze dried raspberries and chopped almonds
• Dried apples, chopped, baking caramel pieces (I'd freeze them first then add to oat mixture or press into the top) and cinnamon/nutmeg
• White chocolate chunks, dried cranberries and macadamia nuts
• Lime zest/juice, coconut, coconut extract and chopped macadamia nuts
• Toasted coconut, candied pineapple, chopped macadamia nuts and dried bananas 
• Dried blueberries, chopped almonds, white chocolate chips and almond extract
• White chocolate chips, orange zest and orange juice
• Pretzels, peanut butter and chocolate chips
• Peanuts, peanut butter and freeze dried raspberries (I love the flavors of a PBJ)

That's just a random list, I haven't tested them yet but they are combinations I can't wait to try in the future. If you try them let me know how you like them or let me know of any variations you come up with and love. Have a great day! 

Chewy Almond Poppy Seed Granola Bars
Yields 12 bars


Ingredients:

2 cups quick cooking oats
1 cup Rice Krispies Cereal
1/3 cup (heaping) dry roasted almonds, chopped
1 Tbsp poppy seeds
4 Tbsp butter
1/2 cup packed light-brown sugar
1/4 cup honey
1/8 tsp salt
3/4 tsp almond extract


Directions:
In a mixing bowl combine quick oats, Rice Krispies Cereal, chopped almonds and poppy seeds, set aside. Melt butter in a medium saucepan then stir in brown sugar, honey and salt. Bring mixture to a boil over medium high heat stirring constantly, then reduce temperature to medium low and simmer 2 minutes, stirring occasionally. Remove from heat, stir in almond extract. Pour sugar mixture over oat mixture and toss mixture until evenly coated. With buttered hands, firmly press mixture into a buttered 11 x 7 baking dish. Cover dish with plastic wrap and refrigerate 15 minutes. Cut granola into bars and store in an airtight container at room temperature.


Lemon Poppy Seed Variation


Ingredients:
2 1/4 cups quick cooking oats
1 cup Rice Krispies Cereal
1 Tbsp poppy seeds
4 Tbsp butter
1/2 cup light-brown sugar
1/4 cup honey
1 1/2 Tbsp fresh lemon juice
1 1/2 tsp lemon zest
1/8 tsp salt


Directions:
In a mixing bowl combine quick oats, Rice Krispies Cereal and poppy seeds, set aside. Melt butter in a medium saucepan then stir in brown sugar, honey, salt, lemon juice and lemon zest. Bring mixture to a boil over medium high heat stirring constantly, then reduce temperature to medium low and simmer 2 minutes, stirring occasionally. Pour sugar mixture over oat mixture and toss mixture until evenly coated. With buttered hands, firmly press mixture into a buttered 11 x 7 baking dish. Cover dish with plastic wrap and refrigerate 15 minutes. Cut granola into bars and store in an airtight container at room temperature.


Note: I also tested these with lemon extract and didn't like them as much. The lemon juice did make a softer bar vs. extract so be sure to press them in the pan firmly.


Recipe Source: Inspired by Rachel Ray