Almond Poppy Seed Muffins

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!

Looking for more delicious muffin recipes?

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• Blueberry Muffin in a Mug

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!

• 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

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.

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

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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