These Almond Poppy Seed Muffins are crazy light, yet filled with so much flavor! The perfect bakery style treat for a quick breakfast or an afternoon snack!
Almond Poppy Seed Muffins Recipe
One of my favorite ingredients to use when baking is almond extract. I love the light flavor it brings to a dessert without making it overwhelming. When thinking of a recipe to incorporate it in I immediately thought something in the bread family would be wonderful. I think these muffins turned out amazing, and they are more unique than your average blueberry or chocolate muffin recipe. This Almond Poppy Seed Muffins Recipe is perfect for a fast breakfast on the go, or after school snack for the kiddos. These big, beautiful bakery style muffins aren’t heavy and have the perfect combo of fresh almonds and poppy seeds. An added bonus it that these muffins can be frozen for later, or made into mini muffins for a more bite-size snack. I hope you and your family love this tasty treat!
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What Do You Need To Make Almond Poppy Seed Muffins?
The kitchen tools you will need for this muffin recipe are:
- A Large Muffin Tin
- Muffin Tin Cups (Optional)
- A Stand or Hand Mixer
- Two Large Bowls
- Measuring Spoons and Cups
The ingredients you will need for these Almond Poppy Seed Muffins are:
- All Purpose Flour
- Baking Powder
- Buttermilk (or Regular Milk)
- Almonds- Sliced is Best
- Almond Extract
- Poppy Seeds
How Do You Make Almond Poppy Seed Muffins?
These bakery style muffins come together quickly with no rest time or crazy techniques. These almond poppy seed muffins are pretty standard and even the beginner baker can pull these off no problem!
Muffin Batter Prep
- First, you will need to combine your dry ingredients (flour, salt and baking soda) in a large bowl and stir to combine. Once complete, set aside for later.
- Next, combine butter, sugar, eggs, buttermilk and almond extract into a large bowl mix on low using a hand or stand mixer. I mix mine for 20-60 seconds until all the ingredients are well combined.
- Add your dry ingredients from step one to the wet ingredients mix and stir to combine. The mix will be slightly thick.
- Finally, add in your sliced almonds and poppy seeds and stir everything together completing the muffin batter.
Baking the Muffins
- In a large muffin tin (12 cups) pour the batter in to each cup equally until all the batter is used. You should fill each one to the top.
- If desired add additional sliced almonds to the tops of the muffins. This step is not required but it gives the muffins a nice crunch on top.
- Place the muffins on the center rack of your oven for 5 minutes at 425 degrees F. After 5 minutes reduce the heat to 375 degrees F and bake an additional 10-15 minutes. The tops should just start to get some color and a toothpick should come out clean.
- Once baked, remove from pan and enjoy warm or store at room temperature.
Check out the recipe video for a more in depth look at prep for this almond poppy seed muffins recipe!
Almond Poppy Seed Muffin Recipe Tips and Suggestions
Prep the Pan
To avoid your homemade muffins from sticking to the sides of the muffin tin, spray with cooking spray or use muffin liners. I skipped the liners, so if you do not have any good ole’ cooking spray works just fine.
The Right Almonds
For these bakery style muffins I like to use sliced almonds. Now, sliced almonds can be kind of a pain to find, so an alternative is crushed almonds. Also, you could buy whole almonds and crush them yourself. Whichever method you choose make sure the almonds are plain and not salted or have any other flavor added to them. If you can’t find almonds at your local grocery store check these sliced almonds out here.
Fill to the Top
These Almond Poppy Seed Muffins are bakery style muffins and get big and puffy like a heavenly cloud. To get these big muffins you will need to fill your muffin tin cups all the way to the top with the batter. Don’t worry. They won’t spill all over and cause a disaster I promise.
Common Muffin Recipe Questions
Can these bakery style muffins be made into mini muffins?
Yes, they can. For mini muffins prepare the almond poppy seed muffin batter per the recipe instructions, but bake for only 7-10 minutes at 375 degrees. The tops should start to get some color and a toothpick should come out clean when inserted.
What ingredients can be substituted in this muffin recipe?
For this homemade muffins recipe some of the ingredients can be substituted for others. The buttermilk can be swapped out for cow’s milk or another milk alternative like almond milk. The flour can also be substituted for whole wheat or gluten free. Of course any recipe swaps will change the final product slightly.
Can I swap out the almond extract for vanilla extract?
No, sorry dude but no. The almond extract is what gives these almond poppy seed muffins their distinct flavor. Swapping it would change the entire muffin.
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Storing Leftover Almond Poppy Seed Muffins
These homemade almond poppy seed muffins will stay fresh for up to 4 days when stored in an airtight container at room temperature.
Freezing Homemade Muffins
Yes, they can. To freeze let the bakery style muffins cool completely and wrap in foil then place them into a freezer bag for up to 2 months. When ready to eat you can de-thaw the muffins in the refrigerator over night. Alternatively, you can warm in the microwave for 30 seconds until warm, or the oven at 350 degrees for 15 minutes until hot.
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Almond Poppy Seed Muffins Recipe
- In a large bowl, combine flour, baking powder, baking soda and salt and stir to combine. Set aside.
- In a separate large bowl use a hand or stand mixer to cream together the softened butter, sugar, eggs, buttermilk and almond extract on low speed for 20-40 seconds. Once combined stir in flour mixture, sliced almonds and poppy seeds until just combined.
- Spray a large muffin tin with cooking spray (or use paper muffin liners) and divide the batter equally among 12 cups. The cups should be filled to the top. If desired sprinkle additional sliced almonds over top before baking.
- Once all the batter is used place the muffins in the oven on the center rack at 425 degrees for 5 minutes. After 5 minutes reduce heat to 375 degrees and bake 10-15 more minutes. The tops should just start to get some color and a toothpick should come out clean when they are finished. Enjoy warm plain or with butter!
- Leftover Storage: Store leftover muffins in an airtight container at room temperature for up to 4 days. Enjoy cold or heat in the microwave for 10 seconds to enjoy warm.
- Freezer Option: To freeze let the muffins cool completely and wrap in foil then place them into a freezer bag for up to 2 months. When ready to eat you can de-thaw in the refrigerator over night or warm in microwave 30 seconds.
- Recipe Alterations: You can swap the buttermilk out for cow's milk or a milk alternative like almond milk if you wish.
- Additional Almonds: I like to top unbaked muffins with almonds before baking. This step is optional and you do not have to add them.
- Mini Muffin Option: Prepare the batter per the recipe instructions, but bake for only 7-10 minutes at 375 degrees.
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