Almond Poppy Seed Muffins

Almond poppy seed muffins are filled with nutty goodness. They are soft and tender with a lovely crunch on top!

We love having fresh baked muffins in our home. They are perfect for a quick breakfast and make tasty grab and go snacks. Poppy seed is by far one of our favorite flavors! For more poppy seed goodness, try Almond Poppy Seed Bread, Lemon Poppy Seed Bread, and Lemon Almond Poppy Seed Scones

An almond poppy seed muffin cut in half

Almond + Poppy Seed = Delish!

I woke up the other morning determined to bake a batch of muffins. I headed straight into my kitchen, opened the cupboards and realized what little I had to work with. Apparently over the past few weeks I’ve really neglected my baking supplies and not only failed to replenish the really important items like flour, but I never stocked up on dairy products like butter or whole milk. So I worked with what I had.
 
Isn’t that what we should be doing anyway? I really didn’t want to run to the store just for flour and milk, so I made adjustments here and there and came up with a recipe that produced really yummy muffins! They turned out nice and crunchy on top (I attribute that to the cake flour, if you don’t have any, just use 1½ c. of all-purpose) and super moist and flavorful inside.
 
These muffins were a big hit with me, and would certainly please any of my poppy seed muffin loving family members! What kind of poppy seed muffins do you or your family love? Almond, lemon, banana? I’ve even seen a blueberry combo! Yum!
 
Ingredients for almond poppy seed muffin recipe

Tips for the Perfect Muffins

This recipe has a few built in tricks that ensure your muffins come out perfectly moist and fluffy:

  • Using cake flour instead of all-purpose
  • A combination of baking soda and baking powder
  • Sour cream
  • Softened butter rather than melted butter

Ingredient Substitutions:

  • You can use Greek yogurt (plain, fat free, or citrus flavored) instead of sour cream
  • If you don’t have cake flour you can make your own with all purpose flour and cornstarch. Take a cup of all purpose flour and take out 2 tbsp, then add in the 2 tbsp of cornstarch. This will give you the same effect that cake flour would have.
 
Scooping muffin batter into a muffin tip

How to Make Almond Poppy Seed Muffins

PREP. Preheat the oven to 375˚ F. Line a muffin pan with 12 liners.

BEAT. In the bowl of a stand mixer, beat together butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing after each addition. Add the vanilla extract, almond extract and poppy seeds.

COMBINE. In a medium mixing bowl, combine flours, baking powder, baking soda and salt. Whisk to combine. Set aside.

MIX. With the mixer on low speed, slowly add in the dry ingredients, alternating with the sour cream. Mix until incorporated.

FILL. Fill each muffin tin ⅔ of the way full. Sprinkle with sliced almonds.

BAKE. Place in oven and bake for 22-24 minutes, or until a toothpick inserted in the center comes out clean.

COOL. Remove from oven and let cool in the pan for 5 minutes. Transfer muffins to a wire rack to cool completely.

Almond poppy seed muffins with almonds sprinkled on top

Storing and Freezing

Storing: Keep these muffins at room temperature in an airtight container. If you want, you can line the bottom of your tupperware with a paper towel to suck up any extra moisture that may form on top of your muffins.

Freezing: To freeze your muffins, make sure to wrap each of them in plastic wrap and then place the muffins in an airtight bag in the freezer. They should last for around 3 months. Then you can defrost them at room temperature uncovered for about an hour before eating them, or microwave them in 10 second increments.

 Close up of almond poppy seed muffins on a wire rack

For more delicious muffins, try:

 

Almond Poppy Seed Muffins Recipe

Almond poppy seed muffins are filled with nutty goodness. They are soft and tender with a lovely crunch on top!
5 from 3 votes
Pin Rate
Course: Breads & Muffins
Cuisine: American
Prep Time: 20 mins
Cook Time: 22 mins
Cool Time: 5 mins
Total Time: 47 mins
Servings: 12 muffins
Calories: 256kcal
Print Recipe

Ingredients

  • 1 cup flour
  • 1/2 cup cake flour
  • 1 cup sugar
  • 9 tbsp butter - room temperature(1 stick + 1 tbsp)
  • 2 eggs
  • 3/4 cup sour cream
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 2 tsp almond extract
  • 2 tbsp poppy seeds
  • 2 tbsp sliced almonds - or slivered

Instructions

  • Preheat the oven to 375˚ F. Line a muffin pan with 12 liners.
  • In the bowl of a stand mixer, beat together butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing after each addition. Add the vanilla extract, almond extract and poppy seeds.
  • In a medium mixing bowl, combine flours, baking powder, baking soda and salt. Whisk to combine. Set aside.
  • With the mixer on low speed, slowly add in the dry ingredients, alternating with the sour cream. Mix until incorporated.
  • Fill each muffin tin ⅔ of the way full. Sprinkle with sliced almonds. Place in oven and bake for 22-24 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool in the pan for 5 minutes. Transfer muffins to a wire rack to cool completely.

Nutrition

Serving: 12g | Calories: 256kcal | Carbohydrates: 30g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 174mg | Potassium: 101mg | Fiber: 1g | Sugar: 17g | Vitamin A: 395IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg