Almond Poppy Seed Muffins
Almond Poppy Seed Muffins are easy to make at home with that same bakery-style taste. These muffins are quick to whip up and have a moist and fluffy crumb, with sweet almond flavor throughout.
Muffins vs. Cupcakes
I have a little secret for you. Muffins and cupcakes aren’t all that different. In fact, when we made them in the grocery store bakery, we used the SAME batter.
Yep. You read that right. If you buy your muffins from a grocery store bakery, chances are, they are just cupcakes, without the frosting.
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Homemade muffins on the other hand are somewhat healthier, because they typically use less sugar and fat, and potentially have more grains, fruits, or nuts.
Almond Poppy Seed Muffins Recipe
Because muffins and cupcakes aren’t all that different, I decided to use my vanilla cupcake recipe as the base for these almond poppy seed muffins.
My cupcake recipe is lightly sweet, making it easy to swap the vanilla with almond extract and throw in some poppy seeds for these muffins.
I’ve always loved bakery-style muffins for their SOFT crumb and MOIST texture, and these almond poppy seed muffins check off both of those boxes.
These muffins are delicious as-is, but you can feel free to top them with a glaze like I did on my almond poppy seed bread.
Ingredients
To make these almond poppy seed muffins, you will need some basic baking ingredients:
- All-Purpose Flour
- Baking Powder
- Salt
- Oil (canola/vegetable)
- Granulated Sugar
- Eggs
- Almond Extract
- Buttermilk
- Poppy Seeds
How to make Almond Poppy Seed Muffins
First, sift the flour, baking powder, and salt into a bowl. Set aside.
- In a large bowl, whisk together the oil and sugar.
- Incorporate the eggs one at a time.
- Add the almond extract and mix together.
- Add half the flour mixture and stir until just combined.
- Mix in all of the buttermilk.
- Add the remaining flour mixture and poppy seeds, and mix until just combined. Do not over-mix.
Baking
After the batter is made it’s ready to bake.
- Scoop the almond poppy seed muffin batter into muffin tins lined with paper cups. This recipe makes 12 standard size muffins or 6 jumbo muffins.
- Bake at 375 degrees Fahrenheit (or 400˚F for high altitude) for 15-20 minutes until the cake springs back when touched or a toothpick inserted into the center comes out clean or with a few moist crumbs. Edges will be lightly browned.
- Remove muffins from pan and allow them to cool completely on a wire rack before transferring them to an airtight container for storage.
NOTE: These almond poppy seed muffins will last up to 5-7 days in an airtight container or zip-top bag at room temperature (68-72 degrees Fahrenheit). To freeze, place muffins in a freezer bag, squeeze out any excess air, and freeze up to 2-3 months.
Baking Tips
Here are a few tips for optimal success when baking these almond poppy muffins.
- Sift the dry ingredients. Since we are using all-purpose flour instead of cake flour in this recipe, I highly recommend sifting the dry ingredients for a velvety crumb. This can be done with any fine mesh sieve. I love using this 6-inch round sifter or a large fine mesh strainer with a handle. Sifting the dry ingredients will help distribute things better and create a lighter, fluffier cupcake. Be sure to stir, spoon, and level the flour when it’s measured as well, so that it’s not packed into the measuring cup. (Just as important!)
- Use a scoop for filling the muffin cavity. Typically for cupcakes, I like to use a #24 scoop to fill the muffin pan about 2/3 full. This creates a consistent size and ensures an even bake. For these almond poppy seed muffins, I filled them closer to 3/4 full so that they would round over the top of the pan and not just meet the top of the muffin cavity. This would be the equivalent of using a #20 scoop instead.
- Bake muffins at a higher heat. Because muffins aren’t like cupcakes topped with frosting, it’s nice to create a round peak at the top. Using a higher heat helps them to rise quickly and solidify the edges, forcing the center upwards as it bakes completely.
You’re going to love these almond poppy seed muffins! They are so moist and fluffy. The perfect on-the-go breakfast or snack.
More Poppy Seed Recipes
- Lemon Poppy Seed Muffins
- Creamy Poppy Seed Dressing
- Lemon Poppy Seed Bread
- Ham and Cheese Sliders Recipe with poppy seed topping
- Lemon Poppy Seed Bundt Cake
- Poppy Seed Chicken
- Lemon Poppy Seed Donuts
Almond Poppy Seed Muffins
Ingredients
- 1 ¼ cups (150 g) all-purpose flour, (stir, spoon, & level)
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (118 ml) oil, (canola/vegetable)
- 1 cup (200 g) granulated sugar
- 2 large/XL eggs, room temperature
- 2 tsp pure almond extract
- ½ cup (118 ml) buttermilk, room temperature (or milk with 1 tsp vinegar/lemon juice*)
- 1 Tbsp poppy seeds
Equipment
Instructions
- Preheat oven to 375 degrees Fahrenheit (or 400˚F for high altitude). Line muffin tin with paper liners. Set aside.
- Sift the flour, baking powder, and salt into a bowl. Set aside.
- In a separate large bowl, whisk together the oil and sugar.
- Incorporate the eggs one at a time. Add the almond extract and mix together.
- Add half the flour mixture and stir until just combined.
- Mix in all of the buttermilk.
- Add the remaining flour mixture and poppy seeds, and mix until just combined. Do not over-mix.
- Spoon the batter evenly into 12 standard muffin cups or 6 jumbo muffin cups.
- Bake at 375˚F (or 400˚F for high altitude) for 15 to 20 minutes (may take up to 25-30 minutes for jumbo muffins) until the cake springs back when touched or a toothpick inserted into the center comes out clean or with a few moist crumbs. Edges will be lightly browned. Do not over-bake.
- Remove muffins from pan and allow them to cool completely on a wire rack before transferring them to an airtight container for storage.
Notes
- If making buttermilk with milk and vinegar/lemon juice, allow mixture to sit for 5 minutes before using.
- If you like a strong almond flavor, add an extra teaspoon of almond extract to the muffin batter or make an almond glaze to top the muffins with after baking.
- Bake jumbo muffins for 20-30 minutes. Storage: These almond poppy seed muffins will last up to 5-7 days in an airtight container or zip-top bag at room temperature (68-72 degrees Fahrenheit). To freeze: Place muffins in a freezer bag, squeeze out any excess air, and freeze up to 2-3 months.
Nutrition
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