Go Back
A top-down view of several almond poppy seed muffins scattered on a white surface with a blue striped napkin.

Almond Poppy Seed Muffins

These Almond Poppy Seed Muffins are incredibly light, fluffy, and bursting with a distinct nutty flavor that rivals any high-end bakery. Ready in less than 30 minutes, they are the perfect solution for a quick weekday breakfast or a delightful afternoon snack that the whole family will enjoy.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 279
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 Cups All Purpose Flour
  • 1/2 teaspoon Baking Soda
  • 1 tablespoon Baking Powder
  • 1/4 teaspoon Sea Salt
  • 1/2 Cup Unsalted Butter softened
  • 1 Cup Granulated Sugar
  • 2 Eggs
  • 1 Cup Buttermilk
  • 1 tablespoon Almond Extract
  • 2 tablespoon Poppy Seeds
  • 1/2 Cup Sliced Almonds plus extra for the tops

Equipment

  • Muffin tin
  • Mixing Bowls
  • Hand Mixer

Method
 

  1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt. Stir well to ensure the leavening agents are evenly distributed, then set this bowl aside.
    2 1/2 Cups All Purpose Flour, 1/2 teaspoon Baking Soda, 1 tablespoon Baking Powder, 1/4 teaspoon Sea Salt
  2. In a separate large bowl, use a hand mixer or a stand mixer on low speed to cream together the softened butter and granulated sugar. Add the eggs, buttermilk, and almond extract, mixing for about 20 to 60 seconds until the mixture is smooth and well combined.
    1/2 Cup Unsalted Butter, 1 Cup Granulated Sugar, 2 Eggs, 1 Cup Buttermilk, 1 tablespoon Almond Extract
  3. Gradually add the dry flour mixture into the wet ingredients. Stir by hand or on a very low mixer setting until just combined. Be careful not to overmix; the batter should be slightly thick.
  4. Gently fold in the poppy seeds and the half cup of sliced almonds using a spatula until they are evenly dispersed throughout the batter.
    2 tablespoon Poppy Seeds, 1/2 Cup Sliced Almonds
  5. Grease a 12-cup muffin tin with cooking spray or line with paper liners. Divide the batter equally among the cups, filling each one all the way to the top to ensure large muffin tops. If you like, sprinkle a few extra sliced almonds over the top of each muffin.
  6. Place the tin on the center rack of your oven preheated to 425 degrees Fahrenheit. Bake for exactly 5 minutes. This initial burst of heat is what creates the lift.
  7. Without opening the oven door, reduce the temperature to 375 degrees Fahrenheit. Continue baking for another 10 to 15 minutes. The muffins are done when the tops are slightly golden and a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. Enjoy them warm or at room temperature.

Notes

Ensure ingredients are at room temperature and fill cups to the brim for the best rise. The initial high-heat baking burst is the secret to bakery-style muffin tops.