Almond Poppy Seed Muffins

Almond Poppy Seed Muffins are the perfect breakfast muffin to enjoy. Slightly sweet, slightly nutty, and deliciously moist muffins will be everyone’s favorite morning treat! They’re practically dessert, but maybe a bit healthier. 

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.

Almond Poppy Seed Muffins

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!

Other Muffin Recipes to Try

Muffins are the go-to breakfast for busy individuals and families. I love to whip up a batch during a lazy weekend and have them ready for grab-and-go breakfast during the rest of the week. These are some of my favorites, but it’s always fun to mix it up!

• Blueberry Streusel Muffins
• Monkey Bread Muffins
• Mini Muffin Pancake Bites
• Bakery Style Chocolate Chip Muffins
• Carrot Cake Muffins with surprise Cream Cheese
• Snickerdoodle Apple Muffins

5 from 2 votes

Print Recipe

Almond Poppy Seed Muffins

A must have muffin recipe! Sweet and tender muffins swirled with poppy seeds and finished with crisp flaky almonds.

Servings: 12

Prep15 minutes minutes

Cook18 minutes minutes

Ready in: 33 minutes minutes

Ingredients

• 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

Instructions

• 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.

Course: Breakfast

Cuisine: American

Keyword: Almond Poppy Seed Muffins

Author: Jaclyn