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5 from 4 votes

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!
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 muffins


  • 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


  • 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.