Breakfast

Poppy Seed Almond Muffins

From scratch, bakery-style, and made in minutes! These poppy seed almond muffins have a fluffy cake-like texture with a sweet and nutty flavor. A golden crispy top with a delicate crunch of poppy seeds makes these heavenly muffins a perfect breakfast, brunch, or snack!

Are they muffins or cupcakes?? one has to wonder… I mean, these poppy seed muffins could definitely pass as a naked cupcake! My grandson is the reason why I created this recipe. Hands down, his favorite muffin…from Costco and one of their customer faves!

Every time he visited, I’d run out and make sure we had them at the house. I was never a fan of them because I would choose chocolate and thought Id rather bake them. So when Costco did away with them- I recently recreated these famous muffins for his 21 birthday celebrations at the house.

I’m proud to say they were a hit! Yep, everyone loved them, and even better than Costco. As for me, these are the best breakfast muffins I have made, and they taste like they came from a bakery. I suggest using the paper muffin cups I used; they make the muffins rise straight up rather than over the edges, making them tall and beautiful!

What you’ll love most about these muffins? They can be made ahead, frozen, and reheat wonderfully. And from scratch. That’s a Win-win-win! I see poppy seed almond muffins in your future! So make sure to pop back here and comment on what you thought or did differently.

Happy baking!

Try A Lemon Variation Of These Poppy Seed Almond Muffins.

With a couple of additions and subtractions, you can have a whole different flavor sensation!

For the Muffins ~ omit the vanilla and almond extract and add 1 tablespoon of fresh lemon juice and 1 tablespoon of lemon zest.

For the glaze ~ Omit the almond extract, and add 1 teaspoon of fresh lemon juice and 1 -2 teaspoons of lemon zest.

Ingredients, Notes, And Substitutions

Ingredients for poppy seed almond muffin.

Flour ~ all-purpose. I have not substituted alternate flours. Let me know if you try!

Sugar ~ regular white sugar.

Butter ~ Unsalted. You can omit the added salt in the ingredients if you have salted butter.

Eggs ~ are the binder and add color and texture.

Buttermilk ~ Buttermilk adds a little fat but also flavor and texture. For DIY buttermilk, see notes in the recipe card below.

Poppy seeds ~ The star! Don’t skimp on these little beauties. They add a nice texture and elegance. You can find them everywhere, and they are great to have on hand.

Almond extract ~ The supporting star here! You can add as much or as little as you want. I tried a few variations with the amount and found this recipe allows the flavor to be mild but definitely noticeable, complimenting the other ingredients.

Baking powder, baking soda, and salt ~ are all important for the rise, texture, and flavor.

Toppings ~ Powdered sugar for the icing and toasted almonds. Optional.

Plate of poppy seed almond muffin.

Make Ahead & Storing

One of my favorite go-to’s for holidays, entertaining, or family gatherings is having fresh-baked treats ready to serve, and these muffins are perfect year-round. Did you know freezing freshly baked goods lock in moisture? Yep!

To Make ahead, bake and cool the muffins—place in a single layer in a zip lock bag or plastic container. Store in the fridge for 3-4 days, or freeze for up to 4 months. Thaw in refrigerator or at room temperature. Reheat in the microwave or wrap loosely in foil and place in the oven at 275 degrees F for 10 minutes.

close up of the poppy seed almond muffin.

How To Make Poppy Seed Almond Muffins

Here is a quick rundown. You can grab the recipe card’s full ingredient list and instructions below.

Preheat oven to 350 degrees F, and line the muffin tins with liners or grease the non-stick spray. Important, see notes below.

Combine flour, baking powder, baking soda, and salt in a small bowl, and whisk.

Combine eggs, sour cream, vanilla, sugar, almond extract, and melted butter in another medium bowl and whisk, or beat on medium speed until well mixed.

Alternate adding the flour and buttermilk to the egg mixture mixing with each addition, scraping down the sides with a rubber spatula as necessary. Divide the batter among the muffin tins.

Bake at 350 for 12-15 minutes, or until the tops are lightly browned, and an inserted toothpick comes out clean. Cool in pans for about 10 minutes. Remove from pan and glaze if desired.

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Poppy Seed Almond Muffins


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  • Author: Teri Wallingford
  • Total Time: 55 minutes
  • Yield: 12 1x

Description

From scratch, bakery-style, and made in minutes! These poppy seed almond muffins have a fluffy cake-like texture with a sweet and nutty flavor. A golden crispy top with a delicate crunch of poppy seeds makes these heavenly muffins a perfect breakfast, brunch, or snack!


Ingredients

Units Scale

For the muffins

  • 2 cups flour-spooned and leveled
  • 1 1/2 teaspoon baking powder
  • 1/2teasoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 tablespoons poppy seeds
  • 12 teaspoon almond extract
  • 3/4 cup melted butter, unsalted
  • 1 cup sugar
  • 1/4 sour cream

For the glaze

  • 1/2 cup powdered sugar
  • 2 teaspoons milk
  • 1/2 teaspoon almond extract


Instructions

For the muffins

  1. Preheat oven to 350 degrees F, and line the muffin tins with liners or grease the non-stick spray. Important, Important-see notes below.
  2. Combine flour, baking powder, baking soda, and salt in a small bowl, and whisk.
  3. Combine eggs, sour cream, vanilla, sugar, almond extract, and melted butter in another medium bowl and whisk, or beat on medium speed until well mixed.
  4. Alternate adding the flour and buttermilk to the egg mixture mixing with each addition, scraping down the sides with a rubber spatula as necessary.
  5. Divide the batter among the muffin tins. Bake at 350 for 12-15 minutes, or until the tops are lightly browned, and an inserted toothpick comes out clean. Cool in pans for about 10 minutes. Remove and glaze if desired.

For the glaze

  1. Combine the powdered sugar, milk, and almond extract. Stir until smooth. If you would like a thicker glaze, add more powdered sugar. For a thinner glaze,add more milk.

Notes

  • NOTE: If you are not using the tall paper liners as shown in this recipe, the muffins may spread out over the pan instead of up. To adjust, fill only 2/3 full, and know you will yield more than 12 muffins. 
  • For a bundt cake, cook at 350 degrees F for 45 minutes to 1 hour. Oven temps vary, so start checking for doneness after 45 minutes.

Try a lemon variation!

  • For the Muffins ~ omit the vanilla and almond extract and add 1 tablespoon of fresh lemon juice and 1 tablespoon of lemon zest.
  • For the glaze ~ Omit the almond extract, and add 1 teaspoon of fresh lemon juice and 1 -2 teaspoons of lemon zest.
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

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