Almond Poppy Seed Muffins

Soft, moist, and perfect for breakfast, these Almond Poppy Seed Muffins are filled with sweet almond flavor and crunchy poppy seeds. These bakery-style muffins are simple to make and are always a favorite.

I love a good poppy seed recipe! If you want more poppy seed favorites, you’ll love these Lemon Poppy Seed Muffins or this Lime Poppy Seed Cake.

Whenever I come across an almond poppy seed muffin, I grab it. This has been a favorite muffin flavor of mine for years and years. So it’s a shame that it’s taken me so long to make a version at home myself!

This muffin is tender and moist, and has the perfect amount of almond flavor. And I love the almonds on top to give them a little bit of crunch and texture.

These really do only take minutes to whip up, so they are a perfect breakfast for any day of the week. This is a muffin that will get devoured quickly!

Ingredients

• Flour: I have only tested these muffins with all-purpose flour.
• Poppy Seeds: You do want to make sure your poppy seeds are fresh. They will go rancid, so never use old poppy seeds.
• Baking Powder: This is important for the texture and rise of the muffins. Do not leave this out!
• Salt: The salt balances the flavors.
• Sugar: I just use granulated sugar for these muffins.
• Buttermilk: The buttermilk makes these muffins super tender and soft. I have also made them using plain Greek yogurt which worked well, but the muffins were a little more dense.
• Oil: You can use any neutral oil for these muffins. Vegetable oil is probably the most commonly used, but I like to use avocado oil.
• Eggs: You will need large eggs.
• Almond Extract: This gives the muffins their almond flavor. I like to use a pure almond extract for the best flavor.
• Almonds: Sliced almonds work perfectly on top of these muffins. You could also use slivered almonds for more texture.
• Powdered Sugar: This is optional, but I love sprinkling some powdered sugar over the top of the baked muffins.

How to Make Almond Poppy Seed Muffins

STEP 1: In a large bowl, whisk together the flour, poppy seeds, baking powder and salt.

STEP 2: In another bowl, combine the sugar, buttermilk, oil, eggs, and almond extract. Whisk these to combine them well.

STEP 3: Pour the wet ingredients into the dry ingredients. Mix this together just until combined.

STEP 4: Divide the batter between 12 muffin tins. You can line them with paper liners or spray them with nonstick cooking spray. Top each muffin with the sliced almonds. Bake the muffins until a tester inserted in the middle comes out clean. Cool slightly, then sprinkle with powdered sugar.

Tips and Tricks

As with all muffins, make sure you don’t overmix the batter.

You can skip the almonds on top, but I love the extra texture and almond flavor.

I use a small sifter to sprinkle the powdered sugar evenly over the top.

Store the muffins in an airtight container at room temperature for up to 4 days. The powdered sugar will soak into the muffins, and the almonds may become softer, but they are still delicious!

More Muffin Recipes

Almond Poppy Seed Muffins
Classic Bran Muffins
Blueberry Muffins

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