Almond Poppy Seed Muffins
Almond flavored bakery style poppy seed muffins topped with sliced almonds and glaze. So fluffy, moist and easy to make!
Servings: 6 jumbo muffins
Calories: 545kcal
Equipment
- Jumbo Muffin Pan
- Mixing bowls
- Whisk
- Spatula
- Measuring spoons
Ingredients
Almond Poppy Seed Muffins
- 2¼ cups (281.25 g) all-purpose flour weighed in grams (see metric tab) or spooned & leveled
- ¾ cup (150 g) granulated sugar
- ½ teaspoon salt
- 1 Tablespoon baking powder
- 1 Tablespoon poppy seeds
- 1 cup (236.59 ml) buttermilk room temperature
- ½ cup (118.29 ml) 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 (80 g) 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: 545kcal | Carbohydrates: 77g | Protein: 9g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 474mg | Potassium: 143mg | Fiber: 2g | Sugar: 40g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 205mg | Iron: 3mg
