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–+ servings
Almond Poppy Seed Muffins stacked on top of each other.

Almond Poppy Seed Muffins

Fluffy, moist muffins with a sweet almond flavor and poppy seeds.
Author Amber Brady
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yields 12 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

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

Serving: 1 muffin | Calories: 216kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Cholesterol: 31mg | Sodium: 169mg | Sugar: 17g