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.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 275kcal

Author Deborah Harroun

Ingredients

2 1/2 cups all-purpose flour
1 tablespoon poppy seeds
2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 cup buttermilk
1/2 cup neutral oil (vegetable, canola, avocado, etc.)
2 large eggs
1 teaspoon almond extract
1/4 cup sliced almonds
Powdered sugar for serving, optional

Instructions

Preheat the oven to 425ºF. Line 12 muffin tins with liners or spray with nonstick cooking spray.
In a large bowl, whisk together the flour, poppy seeds, baking powder and salt.
2 1/2 cups all-purpose flour, 1 tablespoon poppy seeds, 2 teaspoons baking powder, 1/2 teaspoon salt
In another bowl, combine the sugar, buttermilk, oil, eggs, and almond extract. Mix until combined.
1 cup granulated sugar, 1 cup buttermilk, 1/2 cup neutral oil, 2 large eggs, 1 teaspoon almond extract
Pour the wet ingredients into the dry ingredients. Mix just until combined.
Scoop the batter into the prepared muffin cups, filling almost to the top. Top with the sliced almonds.
1/4 cup sliced almonds
Place the muffin tin in the preheated oven. Bake for 5 minutes, then reduce the heat to 350ºF. Continue to bake until the muffins are baked through and a toothpick inserted int he center comes out clean, about 15 minutes, for a total bake time of 20 minutes.
Remove the muffins from the oven and let them cool for a few minutes before sprinkling with powdered sugar.
Powdered sugar

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition