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    Broken Oven Baking » Recipes » Donuts & Muffins

    Almond Poppy Seed Muffins

    Published: Feb 24, 2022 · Modified: May 6, 2022 by Kayla Burton · This post may contain affiliate links · 12 Comments

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    Jump to Recipe

    These glazed Almond Poppy Seed Muffins are fluffy, moist and topped with sliced almonds! You can make these bakery style muffins in no time in the comfort of your home. The almond flavor is delicious and will have your kitchen smelling amazing! They're similar to my Almond Coffee Cake with the addition of poppy seeds and a sweet almond glaze!

    Top view of glazed almond poppy seed muffins on a cooling rack.

    If you're a fan of Costco Almond Poppy Seed Muffins, you're going to love this recipe! Almond is one of my favorite pastry flavors and it comes through perfectly in these muffins (and in my Almond Danish recipe)! They're a great quick breakfast to start your day with, but can also be enjoyed for dessert or a tasty snack!

    Try an amazing variation of these muffins in my Orange Poppy Seed Muffins recipe! If you're looking for a sweet and fruity almond dessert, try my Almond Cupcakes with Raspberry Cream Cheese Frosting!

    Looking for more delicious muffin recipes?

    • Cinnamon Streusel Muffins
    • White Chocolate and Blueberry Muffins
    • Apple Streusel Muffins
    • Lemon Raspberry Muffins
    • Blueberry Muffin in a Mug
    Jump to:
    • Ingredients
    • Substitutions & Variations
    • Equipment
    • How To Make Almond Poppy Seed Muffins
    • Expert Baking Tips
    • Recipe FAQs
    • Storage
    • More Recipes You'll Love
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    Muffins have always been one of my go-to breakfast foods. I'd order them at cafes or grab packaged ones from grocery stores. These homemade muffins are so much better because they're warm, fresh and you know exactly what ingredients are going into them!

    Ingredients needed to make almond poppy seed muffins.
    • All purpose flour
    • Baking powder: A tablespoon of baking powder is used to help make perfect muffin tops!
    • Salt
    • Poppy seeds
    • Canola oil: Another neutral oil (like vegetable oil) will work as well.
    • Eggs
    • Granulated sugar
    • Almond extract: Use high quality pure almond extract! It has a strong almond flavor and you'll only need a little bit of it.
    • Buttermilk: There's a whole cup of buttermilk in this recipe and it plays a big part in the flavor and texture of these muffins, so I do not recommend substituting this!
    • Sliced almonds: Regular or toasted, whichever you prefer.
    • Milk: This is just for the glaze so it can be any kind. You could also use water instead.
    • Powdered sugar

    See recipe card below for quantities.

    Substitutions & Variations

    Substitutions:

    • Oil - This can be substituted with melted butter.
    • Almonds - The sliced almonds can be toasted or un-toasted, whichever you prefer.

    This recipe has not been tested with other substitutions. If you do replace any ingredients, please let us know how it turned out in the comments below!

    Variations:

    • Regular sized muffins - This recipe will make 12-14 muffins in a normal pan. Fill liners ⅔ full and bake at 375°F for about 15-20 minutes.
    • Mini muffins - This can make 24-28 mini muffins. Bake at 350°F for 10-15 minutes.

    Equipment

    This recipe is very simple and only requires basic baking equipment!

    Bake the muffins in a 6-cup jumbo muffin pan with or without liners. A cookie or ice cream scoop works well to distribute the batter.

    How To Make Almond Poppy Seed Muffins

    Collage showing how to make almond poppy seed muffin batter.

    Step One (Picture 1 above) - In a small/medium bowl, mix together the buttermilk, oil, eggs and almond extract.

    Step Two (Picture 2 above) - Whisk together the flour, sugar, salt, baking powder and poppy seeds in a large bowl.

    Step Three (Picture 3 above) - Pour the wet ingredients into the dry ingredients. Fold everything together using a spatula just until all flour streaks disappear.

    Evenly distribute the almond poppy seed muffin batter throughout a jumbo muffin pan. Sprinkle sliced almonds on top and bake at 425°F for 5 minutes. This will help give the muffins nice domes on top! When the 5 minutes is up, drop the temperature to 375°F without opening the oven door. Continue baking them until a toothpick comes out clean (12-18 more minutes). Let the muffins sit in the pan until they're cool enough to transfer to a wire rack.

    Step Four (Picture 4 above) - While the muffins are cooling, make the almond glaze. Whisk together the powdered sugar, almond extract and milk until smooth. Feel free to adjust the milk/powdered sugar and almond extract amounts based on your consistency and flavor preferences. Once the almond muffins are cool, drizzle glaze over the tops.

    Collage showing unbaked muffin batter in a pan and drizzling glaze on a baked muffin.

    Expert Baking Tips

    Tip #1 - Use room temperature ingredients. Take the eggs out of the refrigerator and measure the buttermilk 30-60 minutes before getting started. This will help everything combine better together.

    Tip #2 - Weigh your dry ingredients. Use a scale and measure your flour in grams for the best, most accurate results. If using measuring cups, spoon the flour into them and level it off with a knife.

    Tip #3 - Use real buttermilk! I know there are homemade buttermilk "replacements" out there. Even I use them in some recipes. However, this muffin recipe uses a lot of buttermilk so I do not recommend substituting it with a DIY version. The buttermilk plays a big role in these almond muffin's delicious flavor and fluffy texture!

    Tip #4 - Make your own muffin liners. They're super easy to make and all you need is parchment paper! Cut 5-6 inch squares of parchment and then place a pint glass in the center. Fold the sides up around the glass and make tight creases. You can also buy jumbo liners or just grease the pan without using any.

    Recipe FAQs

    Can I make these into lemon poppy seed muffins?

    Sure! Swap out the almond extract for lemon extract and adjust the amount to your flavor preference. Instead of adding extract to the glaze, I'd recommend using a little lemon zest.

    Can I substitute the buttermilk?

    No, these are best made with real buttermilk.

    Can I leave out the poppy seeds?

    Yes, of course!

    Can I make these without the glaze?

    Absolutely!

    Can I make these muffins ahead of time?

    The muffins are best served fresh but the batter can be stored in the refrigerator overnight and baked the next day.

    Why are my muffins so dry and crumbly?

    This could be from over-measuring the flour or over-baking the muffins. I always recommend using a scale to weigh the flour in grams (see metric tab in recipe card below).

    Why didn't my muffins rise?

    Old, inactive baking powder could cause this. You can test it by mixing a little baking powder with water and if it fizzes, it's still active. This could also be from not baking at the correct temperature. I recommend using an oven thermometer to make sure your oven is at the temperature it needs to be.

    Half of an almond muffin on a parchment liner showing its fluffy poppy seed-filled inside.

    Storage

    Room Temperature: Store almond poppy seed muffins in an airtight container for up to 3 days.

    Refrigerator: Storing muffins in the refrigerator will dry them out, but you can store the glazed ones in an airtight container here for 1 week.

    Freezing Instructions: Wrap cooled, unglazed muffins tightly in plastic wrap and/or a freezer-safe bag labeled with "Almond Poppy Seed Muffins" and the date. Store in the freezer for up to 1 month. Reheat in the microwave for about 30 seconds and top with fresh almond glaze.

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    Did you try this recipe? I'd love to see it!
    Tag @brokenovenbaking on Instagram & Facebook and leave a ⭐️ review below!

    📖 Recipe

    Almond Poppy Seed Muffins

    Kayla Burton
    Almond flavored bakery style poppy seed muffins topped with sliced almonds and glaze. So fluffy, moist and easy to make!
    4.95 from 19 votes
    Print Recipe Pin Recipe Save for LaterSaved!
    Prevent your screen from going dark
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Breakfast, Brunch, Dessert, Snack
    Cuisine American
    Servings 6 jumbo muffins
    Calories 545 kcal

    Equipment

    • Jumbo Muffin Pan
    • Mixing bowls
    • Whisk
    • Spatula
    • Scale/measuring cups
    • Measuring spoons

    Ingredients
     
     

    Almond Poppy Seed Muffins

    • 2¼ cups all-purpose flour weighed in grams (see metric tab) or spooned & leveled
    • ¾ cup granulated sugar
    • ½ teaspoon salt
    • 1 Tablespoon baking powder
    • 1 Tablespoon poppy seeds
    • 1 cup buttermilk room temperature
    • ½ cup neutral oil vegetable oil, canola oil, etc.
    • 2 large eggs room temperature
    • ¾ teaspoon almond extract
    • ⅓ cup sliced almonds for topping

    Almond Glaze

    • ⅔ cup powdered sugar
    • 1 tablespoon milk
    • ⅛ teaspoon almond extract

    Instructions
     

    Almond Poppy Seed Muffins

    • Preheat oven to 425°F and either fill a jumbo muffin pan with liners or coat it with nonstick spray.
    • In a large bowl, whisk together the flour, sugar, salt, baking powder and poppy seeds.
    • In a medium bowl, mix together the buttermilk, oil, eggs and almond extract.
    • Fold the wet ingredients into the dry ingredients just until the flour streaks disappear.
    • Evenly distribute the muffin batter throughout the muffin pan. Sprinkle sliced almonds on top.
    • Bake the jumbo muffins at 425°F for 5 minutes. Without opening the oven, lower the temperature to 375°F and continue to bake them until a toothpick inserted into the center comes out clean (another 12-18 minutes; about 17-23 minutes total).
    • Let the muffins sit in the pan until they're cool enough to handle. Transfer them to a cooling rack.

    Almond Glaze

    • In a small bowl, whisk together the powdered sugar, almond extract and milk until smooth. Drizzle on the cooled muffins.

    Video

    Notes

    Measuring Flour: For best results, weigh the flour in grams using a scale (see metric tab in recipe card above). If you're using measuring cups, use the spoon and level method.
    Buttermilk: Use real buttermilk! I do not recommend substituting or using a DIY buttermilk in this recipe.
    Storage: Store muffins in an airtight container at room temperature for 3 days. Unglazed muffins can be stored in the freezer for 1 month.
    Make Ahead: The batter can be covered and stored in the refrigerator overnight and baked the next day.
    Regular Muffins: Distribute the batter between 12-14 regular muffin liners and bake at 375°F for about 15-20 minutes.
    Mini Muffins: Bake 24-28 mini muffins at 350°F for 10-15 minutes.
    Nutrition: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.

    Nutrition

    Calories: 545kcalCarbohydrates: 77gProtein: 9gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 67mgSodium: 474mgPotassium: 143mgFiber: 2gSugar: 40gVitamin A: 160IUVitamin C: 1mgCalcium: 205mgIron: 3mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Cristi says

      February 26, 2023 at 9:48 pm

      5 stars
      These are the best homemade muffins I have ever made! I weighed my flour for the first time ever. Maybe that's why they turned out so great?! Would this recipe be a good base for other additions/muffin flavors? Thank you!!

      Reply
      • Kayla Burton says

        February 27, 2023 at 3:51 pm

        Yay I'm thrilled to hear this!! It could be a good base recipe but I would be careful with mixing in ingredients that add or absorb moisture.

        Reply
    2. Esther Simmons says

      February 18, 2023 at 2:10 pm

      4 stars
      It had a great crumb, but it didn’t have enough almond flavor for me. 🙁

      Reply
      • Kayla Burton says

        February 18, 2023 at 2:15 pm

        Hi Esther, I appreciate your feedback! Please feel free to increase the amount of almond extract for extra almond flavor.

        Reply
    3. Cassie says

      June 15, 2022 at 10:24 am

      5 stars
      This is by far the best poppy seed recipe i've tried!!! So soft and fluffy! My family loved them! Printed out the recipe to put in my note book! Thanks!

      Reply
      • Kayla Burton says

        June 21, 2022 at 9:28 am

        Thank you, Cassie!! I'm so happy you and your family enjoyed them!

        Reply
    4. Cam’s Gram says

      March 27, 2022 at 11:12 am

      5 stars
      Just baked and sampled these fluffy, delicious muffins! Wish I could post a picture as they are beautiful as well! The glaze is a nice touch - adds a bit of sweetness which is not overwhelming. I used water instead of milk for the glaze and a little extra extract. I also had to sub bread flour for all-purpose but I doubt it made a difference. I weighed my ingredients. If you don’t have a scale, I highly recommend investing in one. It’s a game changer! Thank you for this recipe - much appreciated! Good almond poppyseed muffins aren’t easy to find these days.

      Reply
      • Kayla says

        March 28, 2022 at 5:59 pm

        Thank you for sharing such a wonderful review! It's good to know that bread flour works as well 🙂 I'm so happy that you like them as much as I do!!

        Reply
    5. Christine says

      March 20, 2022 at 6:48 pm

      5 stars
      My family RAVED about these muffins. Thank you!

      Reply
      • Kayla says

        March 20, 2022 at 8:07 pm

        That's wonderful! Thanks for trying my recipe! 🙂

        Reply
    6. pavla.n says

      March 09, 2022 at 5:37 am

      5 stars
      I tried to bake these muffins a few days ago. And they were luxurious. They tasted amazing. I love the almond aroma. Yeahh, I LOVED them. Thanks for the recipe!

      Reply
      • Kayla says

        March 11, 2022 at 11:55 am

        Yay I'm so happy to hear this!! Glad you enjoyed them!

        Reply

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    About Kayla

    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
    About Kayla →

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