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.
Almond + Poppy Seed = Delish!
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.
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.
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.
For more delicious muffins, try:
Almond Poppy Seed Muffins 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
Wow; these are my kind of muffins! So easy and delicious with the perfect amount of crunch!
These muffins turned out absolutely delicious! Thank you for the easy recipe
Made these today just as written, with the addition of 1 1/4 cups frozen blueberries. They were wonderful! Thank you.
I tried these today, I couldn’t wait since I too love anything Almond. They turned out great!!! I’ll be pinning them for sure and using them often. Thanks for another great recipie!