Almond Poppy Seed Muffins Recipe

A freshly baked Almond Poppy Seed Muffin topped with sliced almonds in a muffin liner.

4.78 from 9 votes

Almond Poppy Seed Muffins Recipe

A wonderful way to begin your day, Almond Poppy Seed Muffins bring together nutty almond flavor and the crunch of poppy seeds, creating a delightful and flavorful treat.

Prep Time20

Cook Time22

Cool Time5

Total Time47

Course: Breads & Muffins

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 255kcal

Author: Andrea

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 teaspoon 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 degrees Fahrenheit (190 degrees Celsius). Line a muffin pan with 12 liners.
In the bowl of a stand mixer, beat the butter and sugar together 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 the flours, baking powder, baking soda, and salt. Whisk to combine. Set aside.
With the mixer on low speed, slowly add the dry ingredients, alternating with the sour cream. Mix until incorporated.
Fill each muffin cup ⅔ full. Sprinkle with sliced almonds. Place in the oven and bake for 22-24 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes. Transfer the muffins to a wire rack to cool completely.

Notes

STORE Poppy Seed Almond Muffins at room temperature in an airtight container. For best results, line the bottom of the container with a paper towel to absorb excess moisture. They will stay fresh for up to 3 days.

For longer storage, refrigerate for up to a week. To FREEZE, wrap each muffin in plastic wrap, then place them in a freezer-safe bag or airtight container. They will keep for up to 3 months.

When ready to eat, thaw at room temperature uncovered for about an hour, or REHEAT in the microwave in 10-second increments until heated through.

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