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 and ready in less than 30 minutes!
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. These poppy seed muffins with almonds are ready in less than 30 minutes, plus 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.
- Buttermilk: Dairy milk, almond milk or soy milk can be swapped in for the buttermilk.
- Almonds: Personally, I like using sliced best, but you can crush some whole ones up as well. Just make sure the almonds are plain and have no seasoning on them.
- Almond Extract: This is super important and a must for these muffins. Do not sub in vanilla extract the flavor will change completely.
Why You'll LOVE this Recipe!
Bakery Style: Large Muffins that are Light & Fluffy!
Simple Prep & Ready Quick in Under 30 Minutes
Portable: Great for Breakfast or Snacks on the Go
- 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.
- 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, let cool for 5 minutes then remove from pan and enjoy warm or store at room temperature.
Storing Leftover Muffins
These homemade muffins will stay fresh for up to 5 days when stored in an airtight container at room temperature. I do not recommend storing them in the fridge.
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 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.
Yes, they can. For mini muffins prepare the 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.
Yes, they can. To freeze let the homemade 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 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.
Yes! And in my opinion they are better. These muffins are large, and have the dame flavor profile as the Costco Almond Poppy Seed Muffin, but I think these are even more moist.
I recommend having your eggs, milk and butter get to room temperature when making muffins. This helps the ingredients trap more air when expanding in the oven resulting in light and fluffy muffins.
My Favorite Kitchen Tools!
I like to use a Stainless Steel Muffin Tin for this recipe. You can use a liner or just use cooking spray to keep the muffins from sticking and coming out clean.
I usually use a Hand Mixer for my muffins, because it makes for easy clean up and get the wet ingredients combined together well.
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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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