Almond Poppy Seed Muffins



My two favorite muffins are blueberry muffins and almond poppy seed muffins. So a few weeks ago I set out to create an almond poppy seed muffin with the a fluffy muffin top, that had a combination of just the right amount of sweetness and almond flavor and a perfectly tender crumb. This was probably my fifth try but finally I did it =). The saying that baking is a science is definitely true. I tried different temperatures, different liquids and fats and different ratios. I’m definitely a self taught cook. Baking school could probably teach me a few things but I learn the hard way, through trial and error.

These poppy seed muffins are like the ones you get at the bakery with the delicious golden muffin tops that hang over the sides. I used to frequently eat an almond poppy seed muffin from the bakery along with a chocolate milk for lunch (it made more of a brunch). I don’t know why but I loved the two of them together. You will definitely want to eat these with a nice cold glass of milk, or almond milk (if you haven’t tried almond milk yet you really should, the stuff is amazing). Enjoy!


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Almond Poppy Seed Muffins

5 from 1 vote

Yield: 1 dozen


  • 1 3/4 cup all-purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 Tbsp poppy seeds
  • 1 cup granulated sugar
  • 10 Tbsp butter , softened
  • 1 large egg
  • 1 large egg yolk
  • 2 1/4 tsp almond extract
  • 1/2 cup whole milk
  • 1/2 cup sour cream
  • 1/4 cup slivered almonds


  1. Preheat oven to 400 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, salt and poppy seeds, set aside. In the bowl of an electric stand mixer, attached with paddle attachment, blend together butter and sugar on medium speed until pale and fluffy. Add in egg, egg yolk and almond extract and mix until blended. Measure out milk into a liquid measuring cup then whisk sour cream into milk. Working in three separate batches beginning and ending with flour mixture, add flour mixture alternating with milk mixture to batter and mix on low speed just until combine after each addition. Divide batter among 12 paper lined muffin cups (in a non-stick muffin tin), sprinkle slivered almonds evenly among muffins and bake in preheated oven 16 - 18 minutes until lightly golden and toothpick inserted into the center comes out clean. Allow to cool and store in an airtight container.


  • Kim: For those of you wondering if you can sub greek yogurt for the sour cream, yes! I didn’t have sour cream on hand and really wanted to make these delicious muffins. So I tried an equal amount of greek yogurt and prayed they’d turn out. Oh! My! Word! they were SO moist and delicious…even more moist than the ones I made with sour cream a few weeks ago. Thank you so much for this yummy recipe! I LOVE anything with almond extract :-) May 19, 2018 at 10:25am Reply

    • Jaclyn: Great tips! Thanks for the feedback Kim! May 21, 2018 at 2:30pm Reply

  • Christelle: They look and taste great. I had to put 2x more almond extract than the recipe called for, because i could hardly taste it. I also didn’t have any butter so i used cooking coconut oil instead. This could be the reason why I needed more almond extract. Anyway I happy with the results! Thank you! January 22, 2018 at 1:29pm Reply

  • Christina: Could the poppy seeds not be added and still get the same consistency? March 1, 2017 at 10:49am Reply

  • Elissa: I have a silly question: is the butter salted or unsalted? Usually baking calls for unsalted but it’s not specified, so I wasn’t sure! Thanks — these look amazing and can’t wait to try them! July 21, 2014 at 9:45am Reply

    • Jaclyn: Not a silly question :), I would just use unsalted with these. I hope you love them! July 21, 2014 at 11:31pm Reply

  • Bayleigh: These are so amazing! I tweaked the receipe a little bit. I used almond milk instead of whole milk to add more natural almond flavor. Then instead of all purpose flour I used cake flour so they would be lighter and airier! Best muffin recipe ever! This website is awesome January 19, 2014 at 12:20pm Reply

    • Jaclyn: I’m so glad you enjoyed these muffins Bayleigh! Thanks for the tips! January 20, 2014 at 2:52pm Reply

  • Almond Poppy Seed Muffins – Simply Happenstance: […] I perused several recipes until I found one that looked like it was packed full of just the right ingredients. It was a good choice. This recipe is AMAZING! I usually use a mixture of whole wheat flour and regular all-purpose… but for these, I used simply all-purpose {a baking indulgence, on my part}! I only made a few slight changes to the recipe… one being that I omitted the sour cream and added a bit more milk.  I didn’t have any sour cream on hand, {although I think it would have only made the muffins more moist… if that’s even possible}! So without further ado… here is the recipe adapted from Cooking Classy! […] May 22, 2013 at 6:45am Reply

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