Almond Poppy Seed Muffins

Last Updated on March 16, 2023 by Kathryn Donangelo

These bakery-style Almond Poppy Seed Muffins are moist, buttery and filled with plenty of poppy seeds and almond flavor! Made in 30 minutes and makes the best grab and go breakfast!

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ALMOND POPPY SEED MUFFNS

These Almond Poppy Seed Muffins are the perfect way to start the morning!  You can make these in 30 minutes and kids will even love them too. Filled with all of the classic flavors of a poppy seed muffin with hints of almond flavors! You can even top these muffins with almonds if you prefer!

Muffins are always fun to make because they are similar to cupcakes but you don’t have to feel guilty for eating them because they don’t have as much sugar. Just like these Blueberry Oatmeal Breakfast Muffins and Skinny Chocolate Banana Muffins, you can enjoy them anytime or anywhere! 

If you love Lemon Poppy Seed Muffins, be sure to check out my Lemon Poppy Seed Cake, Glazed Lemon Poppy Seed Muffins and my Lemon Poppy Seed Yogurt Bread recipe! I added a light glaze on top for a sweeter flavor. 

Poppy Seed Muffins are one of my favorite muffin flavors. I also love the huge Costco Almond Poppy Seed Muffins and these homemade Almond Poppy Seed Muffins taste just like them! Muffins make a perfect treat for breakfast, dessert or a grab-and-go snack. 

Muffins have the consistency of cake and resembles cupcakes so it’s easy to fall in love with them! These Almond Poppy Seed Muffins have just the right amount of sweetness. If you want these muffins to be extra sweet, you can add a light glaze or coarse sugar on top. 

These muffins are slightly dense (thanks to the buttermilk) so they will taste like they are from a bakery! Is there anything better in the morning for breakfast than a bakery-style muffin? No way! You can add these to your little ones lunch box or add these to your brunch menu for a delectable treat. 

INGREDIENTS TO MAKE ALMOND POPPY SEED MUFFINS

• Flour
• Sugar
• Poppy seeds
• Baking powder + baking soda
• Salt
• Buttermilk
• Vanilla extract + almond extract
• Eggs
• Melted butter

HOW TO MAKE ALMOND POPPY SEED MUFFINS

1. Preheat oven to 400 degrees F and grease a nonstick muffin pan with cooking spray or line a muffin pan with liners.
2. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda and salt. Set aside.
3. In a medium bowl, whisk together the buttermilk, vanilla extract, almond extract, eggs and melted butter until combined.
4. Add the wet ingredients to the dry ingredients and mix together with a wooden spoon until combined. Be sure not to over-mix and batter will be thick. Fill the muffin tins completely full with batter and place in the oven to bake. REDUCE the heat to 375 degrees F and bake for 16-18 minutes. The edges will be slightly golden brown and a toothpick should come out clean.

MAKE-AHEAD MUFFINS

You can make these muffins ahead of time and store them in your freezer so you always have Almond Poppy Seed Muffins readily available any time! Muffins are perfect for making ahead because they freeze so well.

Once you bake your muffins, cool completely and then place the muffin pan in the freezer to flash freeze for at least an hour. Once they are semi-frozen, remove the muffins and place them in a large ziplock bag. Flash freezing them will keep them from sticking together.

Muffins will last in the freezer for up to 3 months. To defrost your muffins, place them in the refrigerator to defrost overnight or on the counter for a few hours. 

LOOKING FOR OTHER DELICIOUS MUFFIN RECIPES? TRY THESE!

• Healthy Pumpkin Oat Muffins
• Pumpkin Cream Cheese Swirl Muffins
• Mini Blueberry Lemon Muffins
• Healthy Zucchini Muffins
• Healthy Banana Nut Muffins
• Banana Spinach Muffinns
• Strawberry Muffins
• Gingerbread Muffins
• Greek Yogurt Banana Muffins

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Almond Poppy Seed Muffins

These bakery-style Almond Poppy Seed Muffins are moist, buttery and filled with plenty of poppy seeds and almond flavor! Made in 30 minutes!

4.86 from 7 votes

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Servings: 12 muffins

Author: Kathryn Donangelo

Ingredients

• ▢ 2 1/2 cups all-purpose flour
• ▢ 1 cup sugar
• ▢ 2 Tbsp. poppy seeds
• ▢ 1 Tbsp. baking powder
• ▢ 1/2 tsp. baking soda
• ▢ 1/4 tsp. salt
• ▢ 1 cup buttermilk
• ▢ 1/2 tsp. vanilla extract
• ▢ 2 Tbsp. almond extract
• ▢ 2 eggs; at room temperature
• ▢ 1/2 cup butter; melted and cooled
• ▢ sliced or chopped almonds; optional to top

Instructions

• Preheat oven to 400 degrees F and grease a nonstick muffin pan with cooking spray or line a muffin pan with liners.
• In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda and salt. Set aside.
• In a medium bowl, whisk together the buttermilk, vanilla extract, almond extract, eggs and melted butter until combined.
• Add the wet ingredients to the dry ingredients and mix together with a wooden spoon until combined. Be sure not to over-mix and batter will be thick. Fill the muffin tins completely full with batter and place in the oven to bake. REDUCE the heat to 375 degrees F and bake for 16-18 minutes. The edges will be slightly golden brown and a toothpick should come out clean. Cool for a few minutes and enjoy!
• Optional: top the muffins with sliced or chopped almonds before putting them into the oven to bake.

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