Frangipane Poppyseed Muffins

These may be the best muffins I’ve ever made- almond poppyseed muffins stuffed with frangipane and baked with a sprinkle of sugar over the tops- it’s honestly SO good.

These are super easy to make plus I have a bunch of tips to help along the way. They taste amazing, they’re super soft and flavorful, and you’ll absolutely love them with your coffee this week. Let me show you how to make em!

How to Make Frangipane Poppyseed Muffins

The muffin batter needs to rest while you make the filling and preheat your oven, so let’s start there. This recipe uses pretty straight forward ingredients with some almond extract, and this recipe is oil-based, which keeps the muffins super tender and soft.

We’re starting off by mixing together the dry ingredients in a large bowl- this includes the flour, sugar, baking powder, salt, and poppyseeds. In a smaller bowl, whisk together the wet ingredients which includes vegetable oil, buttermilk, vanilla and almond extracts, and eggs.

Then simply pour the wet mixture into the dry mixture and stir everything together until there are no dry pockets of flour remaining. I prefer to mix this recipe by hand to avoid any over-mixing in your ingredients. Then this batter needs about 20-30 minutes of rest time.

While the batter rests, you can make the filling and preheat your oven. This is a really simple frangipane filling made with almond flour and extract, butter, sugar, an egg, and just a little bit of salt. The mixture turns into a thick but soft paste that you can pipe into the muffin batter.

I used a piping bag to pipe the filling into the muffin batter after it has been scooped into the muffin tin. You can also use a plastic bag, or you can even go the route of filling the muffin tins halfway, spooning in the filling, and then topping with the remaining muffin batter.

No matter how you choose to fill your muffins, I recommend topping them with a sprinkle of granulated sugar for a lightly crisp and sweet topping that you’ll love.

The muffins go into the oven to bake until they are puffed and golden brown all over the tops. A toothpick inserted into the center should come out with just a few crumbs clinging to it. Cool them and enjoy all week with your coffee!

Tips & Tricks for Frangipane Poppyseed Muffins

Here are my tips to help you along the way to the perfect high-altitude poppyseed muffins:

• Mix the batter together by hand to ensure that you don’t over-mix anything. You want to just fold everything together until there are no dry pockets of flour remaining.
• How do I know how much filling to put in each muffin? This is a definitely not a perfect science, but you can see the batter puff up a bit as you pipe in the filling. You want to be adding about a full tablespoon of filling per muffin, but again, no need to stress about it being perfect!
• What if I don’t have a piping bag? You can use a zip lock back with a small hole cut into the corner, or you can fill the muffin cups halfway with batter, spoon in the filling, and then top it with the remaining batter.
• Do I have to add the sugar on top? It’s optional, but I think it makes the muffins amazing. It creates a lightly crisp topping that is SO good.
• How do I know when the muffins are finished baking? A toothpick inserted into the center of a muffin should come out mostly clean, with just a few crumbs clinging to it, and the tops should be lightly golden brown all over.
• Can I double this recipe for 24 muffins? Yes, you can double the recipe to make 24 muffins without any changes, simply work in batches.
• I’m at about 5,000 ft. above sea level, and I find that most people who live between about 3,000-7,000 ft. above sea level do not need to make any adjustments to my recipes.

Enjoy!

5 from 1 vote

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Frangipane Poppyseed Muffins

Servings 12 muffins

Ingredients

For the muffins:

• 2 cups flour
• 2/3 cup granulated sugar plus more for sprinkling on top
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2 tbs. poppyseeds
• 2/3 cup buttermilk
• 1/2 cup vegetable oil
• 1 tsp. vanilla extract
• 2 tsp. almond extract
• 2 eggs

For the filling:

• 1/4 cup softened butter
• 1 egg
• 1/3 cup sugar
• 1 tsp. almond extract
• 1/4 tsp. salt
• 1 cup almond flour

Instructions

For the muffins:

1. In a large bowl, stir together the flour, 2/3 cup sugar, baking powder, salt, and poppyseeds until combined.
2. In a medium bowl, whisk together the buttermilk, vegetable oil, vanilla and almond extracts, and eggs until well combined.
3. Pour the wet mixture into the dry mixture and use a rubber spatula to gently stir together until there are no dry pockets of flour remaining. Cover the bowl with plastic wrap and set aside while you make the filling and preheat the oven.

For the filling:

1. Preheat your oven to 375 degrees and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the softened butter, egg, sugar, almond extract, and salt until combined and smooth. Add in the almond flour and stir until you have a thick paste-like mixture.
3. Scoop the muffin batter into your prepared muffin tin. You should use all the batter across 12 muffins, and the batter will fill the tins fairly full.
4. Scoop the filling into a plastic piping bag or a zip lock bag and cut off a small corner that is just big enough to squeeze the filling through.
5. Pipe the filling into the center of each muffin cup of batter. This won’t be exact, but you want to use a good tablespoon or so of filling in each muffin.
6. Generously sprinkle some remaining granulated sugar over the top of the muffins. Bake the muffins in your preheated oven for 18-20 minutes, or until a toothpick comes out mostly clean. Cool the muffins in the pan and enjoy!

Nicole Hampton

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!