Make a batch of Almond Poppy Seed Muffins to add a little bit of sweetness to your day. With a delicious almond flavor, this will quickly become one of your favorite muffin recipes!
A tray of almond poppy seed muffins.
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This delicious muffin recipe yields muffins that are soft and tender with a delicately sweet flavor! Perfect for a breakfast treat or an afternoon snack, you’ll love how easy it is to make homemade bakery-style muffins.
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Why this Recipe Works
A fun twist on the classic lemon poppy seed muffin, these muffins have a strong almond flavor that will blow you away! If you find yourself craving a subtly sweet muffin to go with your breakfast, this recipe is perfect for you.
Easy to make with simple ingredients, even beginner bakers will nail this muffin recipe every time! Pair it with your favorite breakfast staples for a special Sunday brunch or even eat one as a pick-me-up in the afternoon.
And if you can’t get enough homemade muffins, my Strawberry Cheesecake Muffins or these Pumpkin Streusel Muffins are other amazing choices.
Ingredients Needed
Labeled ingredients for almond poppy seed muffins.
All-purpose flour: Will also work with gluten-free flour.
Salt: Balances out the sweetness.
Baking Soda and Baking Powder: Using both of these ingredients ensures your muffins have a nice, full but fluffy texture.
Vegetable Oil: The oil makes these muffins super moist.
Sugar: adds the right amount of sweetness.
Eggs: Room temperature is always recommended.
Vanilla: I recommend using the real stuff for the best flavor.
Almond Extract: Gives your muffins their signature almond flavor.
Sour Cream: Keeps the muffins soft and moist and gives them some unique tanginess.
Milk: adds moisture and richness.
Poppy Seeds: Adds a subtle nutty flavor.
How to Make these Almond Poppy Seed Muffins
Steps 1 through 4 for making almond poppy seed muffins.
Step 1: In a large mixing bowl, combine dry ingredients (flour, salt, baking powder, and baking soda).
Step 2: In a separate large bowl, mix together eggs, oil, sugar, vanilla, almond extract, milk, and sour cream.
Step 3: Whisk the wet ingredients into the dry ingredients, then fold in the poppy seeds.
Step 4: Distribute batter into a prepared muffin tin and bake.
A tray of almond poppy seed muffins.
Recipe Tips
To get that true bakery style muffin, choose a slightly higher oven temperature to start so they rise rapidly, then lower the temperature about halfway through so they don’t overbake.
This recipe is also great for making a double batch or even mini muffins if you have the proper muffin pan!
Store muffins at room temperature in an airtight container for 3 to 4 days. You can also wrap them tightly in plastic wrap and freeze for several months. Thaw at room temperature to enjoy again.
An almond poppy seed muffin cut in half on top of another muffin.
Recipe FAQ’s
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Close up of almond poppy seed muffins on a baking sheet.
Almond Poppy Seed Muffins
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Written By: Wendie
Fluffy and delicious, these Almond Poppyseed Muffins are so easy to make and perfect for a sweet and comforting breakfast treat!
Prep Time10minutes mins
Cook Time20minutes mins
Total Time30minutes mins
Servings12 muffins
Calories232
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Equipment
1 Muffin tin
Ingredients
2 1/3 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup vegetable oil
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla
3 teaspoons almond extract
1 1/2 cups sour cream
1/4 cup milk
2 tablespoons poppy seeds
Instructions
Preheat the oven to 425 degrees line a muffin pan with liners or spray with non stick cooking spray.
In a large bowl add the flour, salt, baking soda, and baking powder and whisk until combined.
In a medium bowl add the oil, sugar, eggs, vanilla, almond extract, sour cream and milk until combined.
Whisk the wet ingredients into the dry ingredients until combined. Whisk in the poppy seeds.
Fill the muffin cups to the top.
Bake at 425 for 5 minutes then without removing the muffins reduce the heat to 350 degrees and bake for 15-18 minutes or until a toothpick comes out clean. *see notes.
Notes
Store in an airtight container at room temperature for 3-4 days or freeze wrapped tightly in plastic wrap for 3 months.
Baking the muffins at a higher temperature and then reducing the temperature promotes that rapid rise and gives them that bakery-style muffin.
Nutrition
Serving: 1muffin
Calories: 232kcal
Carbohydrates: 42g
Protein: 5g
Fat: 26g
Saturated Fat: 6g
Polyunsaturated Fat: 11g
Monounsaturated Fat: 6g
Trans Fat: 0.1g
Cholesterol: 45mg
Sodium: 125mg
Potassium: 107mg
Fiber: 1g
Sugar: 22g
Vitamin A: 227IU
Vitamin C: 0.3mg
Calcium: 79mg
Iron: 1mg