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4.78 from 9 votes

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!
Prep Time20 mins
Cook Time22 mins
Cool Time5 mins
Total Time47 mins
Course: Breads & Muffins
Cuisine: American
Servings: 12 muffins
Calories: 256kcal


  • 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


  • 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.


Serving: 12serving | 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