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!


Almond Poppy Seed Muffins

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.


  • sally @ sallys baking addiction: Jaclyn, I dub these the prettiest poppyseed muffins I’ve ever seen! love the added almonds on top. It makes them really stand out and I would LOVE the extra texture from them too :) September 26, 2012 at 2:22pm Reply

  • Jaclyn: Sally – Thanks! You always leave the nicest comments =)! September 27, 2012 at 8:00pm Reply

  • milkandcerealblog: I am pretty much obsessed with almond– the extract flavoring more so than the nut– and these are calling to me!!
    I’m going to make them for a get-together tomorrow, and I already know they’re going to be a hit. Thanks for the recipe! October 1, 2012 at 12:45pm Reply

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  • Almond Poppy Seed Muffins « Stefan's Gourmet Blog: […] found the recipe for Almond Poppy Seed Muffins on Cooking Classy. It delivers as promised: “a combination of just the right amount of sweetness and almond […] January 13, 2013 at 10:49am Reply

  • StefanGourmet: I’ve made these and they turned out great! Thanks for sharing this recipe. January 13, 2013 at 10:50am Reply

    • Jaclyn: Wow Stefan, yours look perfect!! You got the perfect high domes! You are so welcome and thanks so much for your comment and ping back. I’m so glad you enjoyed them. Almond poppy seed and blueberry I think are my two favorite muffins. They are addicting =). January 13, 2013 at 7:34pm Reply

  • Almond Poppy Seed Muffins | Unmasked Adventures: […] Almond Poppy Seed Muffin Recipe Inspired by Cooking Classy […] February 23, 2013 at 12:54pm Reply

  • Jasmin: First time writing a comment, I made these for breakfast today, it was perfect. It has the right texture, flavor, and just the right amount of sweetness. The only thing I added was sprinkling raw sugar on top for added crust. I learned it from you too when I tried you blueberry crumb bar. Anyway my boys age 3 and 6 keep on asking for more. Thank you for sharing this recipe! March 3, 2013 at 7:15pm Reply

    • Jaclyn: Jasmin – I’m so glad you enjoyed these and I’m so glad you left a comment! I love the raw sugar topping idea for these that you added, it is the best stuff ever =). Sometimes I eat raw sugar like candy – lets keep that a secret =). I really have sweet teeth, not just one sweet tooth. I’m so glad your boys liked these too! March 4, 2013 at 12:48am 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

  • 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

  • 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

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

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