Almond Poppy Seed Muffins

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These Almond Poppy Seed Muffins are soft, moist, and full of almond flavor! Ready in 30 minutes, they taste just like bakery muffins and perfect for breakfast or snacking!

If you love almond recipes, try my Almond Croissant Cookies and Almond Sugar Cookies!

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ALMOND POPPY SEED MUFFiN recipe

Almond Poppy Seed Muffins remind me of those big Costco muffins, but even better homemade! Perfect for breakfast, dessert, or a grab-and-go snack.

Ready in just 30 minutes, they’re soft, buttery, and filled with classic poppy seed flavor with a hint of almond, plus, kids love them too. Add sliced almonds on top for a bakery-style look and an extra crunch.

Muffins are one of my favorite easy treats, they’re just like cupcakes, but lighter and perfect any time of day. If you love this almond poppy seed muffin recipe, try my Lemon Poppy Seed Cookies, Lemon Poppy Seed Cake, Lemon Poppy Seed Muffins, and Lemon Poppy Seed Yogurt Bread.

key ingredients

• Flour: I use all-purpose flour but you can also use whole wheat if you wanted to make a healthier alternative. Another option is to use a 50/50 blend of both all-purpose and whole wheat flour. 
• Baking powder and baking soda: Used as a leavening agent.
• Softened butter: I used salted butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon of salt in the recipe. It’s best if the butter is at room temperature and slightly softened.
• Sugar: We use granulated white sugar to add the perfect amount of sweetness.
• Buttermilk: One of the key ingredients in this almond poppy seed recipe, we use full fat buttermilk to add a rich and buttery flavor. It will also enhance the moisture and balance out the sweetness.
• Eggs: You’ll need 2 large eggs at room temperature.
• Pure vanilla extract and pure almond extract: Both add so much flavor. The almond extract brings out an extra sweet flavor.
• Poppy seeds: Another star ingredient! We need a few tablespoons, as a little goes a long way. Feel free to add extra poppy seeds if you want more pop!

HOW TO MAKE the best ALMOND POPPY SEED MUFFIN recipe

1. Preheat oven to 400 degrees F and grease a nonstick muffin tin 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.

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tips & variations

• Let the batter sit: Don’t skip this step! This will help all of the ingredients incorporate into each other to create fluffy and tender muffins.
• Room temperature ingredients: Use room temperature ingredients to help the muffin batter combine more smoothly.
• Mini Muffins: To make mini size muffins, bake these in a mini muffin pan instead of a regular muffin pan. Bake for a few minutes less.
• Topping: We add sliced almonds on top but you could also add a light glaze, leave them plain, sprinkle with coarse sugar or add your favorite frosting on top for more sweetness like cupcakes. 
• Fill batter all the way to the top: For those tall, bakery-style muffin tops, fill each liner to the top. This helps create that beautiful dome shape we all love.

leftovers & storage

To-store: Place leftover muffins in an airtight container or large zip-lock bag in the refrigerator for up to 5 days in a cool dry place. Heat in the microwave before eating to make the muffins soft and warm.

To freeze & make ahead: As a mom, I almost always have muffins in the freezer, ready to go because my kids love them. Place cooled baked muffins in a single layer dish or baking sheet and flash freeze until solid. You can place them in a large zip lock freezer bag (be sure to squeeze our excess air) or an airtight container and freeze for up to two months.

When ready to eat, remove from the freezer and let them thaw. Reheat in the microwave or oven for a few minutes.

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Celebrating National Muffin Day!

• Meyer Lemon Poppy Seed Muffins from Cheese Curd In Paradise
• Blue Cheese Mushroom Muffins from That Recipe
• Healthier Chocolate Raspberry Muffins from Books n’ Cooks
• Banana Cream Muffins from Making Miracles
• Sourdough Pumpkin Walnut Muffins from Savory Moments
• Strawberry Banana Mini Muffins from Sweet Beginnings
• Blueberry Zucchini Muffins from Hezzi-D’s Books and Cooks
• Caramel Cinnamon Muffins from The Freshman Cook
• Vegan Pear Ginger Muffins from Magical Ingredients
• Corn Dog Mini Muffins from House of Nash Eats
• Cheddar-BBQ Turkey Meatloaf Muffins from The Spiffy Cookie

This recipe was last updated May 1, 2026 to include additional photos and information. Originally posted February 20, 2021 By Kathryn Donangelo.