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image of almond poppy seed muffins stacked with a muffin cut into to show how tender and soft it is
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4.78 from 9 rating

Almond Poppy Seed Muffins

These almond poppy seed muffins are tender, moist, and the perfect way to start any day! They're super easy to make and will be gone in a flash!
Prep Time10 minutes
Cook Time26 minutes
Total Time36 minutes
Course: Muffins
Cuisine: American
Servings: 6
Calories: 354kcal
Author: Chelsey White

Ingredients

Almond Poppy Seed Muffins

  • 1 1/4 cup all-purpose flour 160g
  • 2/3 cup granulated sugar 133g
  • 2 Tbsp poppy seeds 18g
  • 1 3/4 tsp baking powder 7g
  • 1/4 tsp fine salt 1g
  • 1/2 cup buttermilk, room temperature 120g
  • 1/3 cup vegetable or canola oil 72g
  • 1 large egg, room temperature 56g
  • 1 tsp vanilla extract or vanilla bean paste 4g
  • 2 tsp almond extract 8g

Almond Glaze

  • 2/3 cup powdered sugar 82g
  • 1 Tbsp milk 20g
  • 1/2 tsp almond extract 2g

Optional Garnish

  • 2 Tbsp coarse sugar, optional
  • 2 Tbsp sliced almonds
  • fresh lemon zest

Recommended Equipment

Instructions

  • Preheat the oven to 425°F / 218°C and line a muffin pan with 6 paper liners. Set aside.
  • In a medium-sized bowl whisk together the all-purpose flour, granulated sugar, poppy seeds, baking powder, and salt.
  • In a separate bowl whisk together the buttermilk, oil, egg, vanilla extract, and almond extract until combined.
  • Fold the dry ingredients into the wet ingredients with a rubber spatula, and mix just until combined and there are no visible streaks of flour. Your batter should not be all the way smooth, and it's ok if there are still some small chunks in it.
  • Divide the muffin batter evenly between the 6 muffin cups, filling them to the top of the liner.
  • If desired, add a generous sprinkle of coarse sugar on the top of each muffin to give them a perfectly crunchy top.
  • Bake the muffins for 6 minutes at 425°F / 218°C to give the muffins a nice rise and a domed, golden brown top. Then (keeping the muffins in the oven) reduce the oven temperature to 350°F / 175°C. Continue to bake for an additional 20-23 minutes.
  • While the muffins bake make the almond glaze! Whisk together the powdered sugar, milk, and almond extract in a small bowl until smooth.
  • Let the muffins sit in the pan for 10 minutes to cool, then move them to a wire rack to finish cooling. Drizzle them with the almond glaze at this point and garnish with coarse sanding sugar, sliced almonds, and/or lemon zest.

Video

Notes

Making these Almond Poppy Seed Muffins in Advance:
These muffins can last at room temperature for 2 days, or in the fridge in an airtight container for up to a week. Store in an airtight container to keep them fresh.
You can also freeze these muffins for up to 3 months. Let them to thaw overnight in the fridge, then bring to room temperature or warm up in the microwave.
Doubling this Small Batch Almond Poppy Seed Muffin Recipe:
This small batch almond poppy seed muffin recipe makes 6 muffins. To make a dozen almond poppy seed muffins, double the ingredients and fill 12 muffin liners. Bake as instructed above.
Making Mini Almond Poppy Seed Muffins"
One batch of batter can be used to make about 18 mini almond poppy seed muffins.
Fill a lined muffin pan with batter and bake in a preheated 425 degree F oven for 3 minutes, then decrease the temperature to 350 degrees F and bake for 12-14 minutes.

Nutrition

Serving: 1 | Calories: 354kcal | Carbohydrates: 47g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Cholesterol: 36mg | Sodium: 309mg | Fiber: 1g | Sugar: 26g