If you’ve been following along a bit with my seasonal muffin series, you’ll know there’s quite a few on the blog now! And today I have another one for you that’s too good to miss. I’ve been craving poppy seed muffins for a while now, and so I decided to come up with a new recipe. Raspberries and almonds are a perfect match and poppy seeds sounded like a great addition, and so… a new muffin was made! These muffins came about along the same lines as the Thai Meatballs with Mango Coconut Sauce where we talked about how sometimes it’s nothing more than a craving that inspires my recipes. Raspberries combined with an almond flavor sounded good at the time, and that’s about it on the recipe inspiration side. I guess not every recipe has a rich back story, (although I do have one of those coming up soon with memories of baking with my grandmother).
What to serve these Grain Free Raspberry Almond Poppy Seed Muffins with:
I like to use muffin cup liners to make cleanup a breeze. After they’ve cooled a bit, split them open and enjoy with your choice of spread.
More Muffin Recipe Inspiration:
For me I’m a bit tied about how I like eat these between just butter, or butter and jam. But being a real butter fanatic, I do lean a bit towards just straight up butter! 5 from 8 reviews 1/2 cup tapioca starch 1/2 Teaspoon each ground cardamom and nutmeg 1/2 Teaspoon sea salt 2 Teaspoons baking powder 1 Teaspoon baking soda 2 Tablespoons poppy seeds 1 Tablespoon lemon zest, grated with a microplane 2 cups fresh raspberries, 10-12 ounces 1/2 cup maple syrup 2 eggs 1/4 cup melted ghee, butter, or coconut oil for dairy free 2 Teaspoons vanilla extract 1 Teaspoon almond extract In a medium sized mixing bowl, mix together the almond flour, tapioca starch, cardamom, nutmeg, sea salt, baking powder, baking soda, poppy seeds, and lemon zest until completely combined. Add the raspberries and lightly toss them in the flour mixture. In a separate bowl, mix together the maple syrup, eggs, melted ghee, vanilla extract, and almond extract until smooth. Pour the liquid mixture into the bowl with the flour mixture, and mix just to combine, being careful not to crush the raspberries. Portion the batter equally into the 12 muffin cups. Then bake for 20-22 minutes, or until puffed and a toothpick inserted into the center comes out with just moist crumbs, no batter. Cool the muffin tin on a cooling rack for 10-15 minutes. Then remove the muffins from the muffin tin and serve immediately or within the first day with your choice of spreads. We really enjoy these with softened butter and fruit juice sweetened raspberry jam. You can cool these to room temperature, freeze in an airtight container, then gently reheat at 200ºF until warmed.
