Almond Poppy Seed Muffins

These almond poppy seed muffins are moist, fluffy, and full of sweet almond flavor with a subtle crunch from poppy seeds. Made with sour cream for tenderness and baked to golden perfection, they’re perfect for breakfast, brunch, or an anytime snack.

Why You’ll Love This Recipe

• Soft, bakery-style muffins made easily at home

• Sweet almond flavor with a hint of vanilla

• Poppy seeds add texture and visual appeal

• Made with sour cream for extra moisture

• Great for make-ahead breakfasts or sharing

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 1/3 cups all-purpose flour

• 1/2 teaspoon salt

• 1/2 teaspoon baking soda

• 1 teaspoon baking powder

• 1 cup vegetable oil

• 1 1/4 cups sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 3 teaspoons almond extract

• 1 1/2 cups sour cream

• 1/4 cup milk

• 2 tablespoons poppy seeds

directions

1. Preheat oven to 425°F (220°C). Line a muffin tin with paper liners or spray with non-stick spray.

2. In a large bowl, whisk together the flour, salt, baking soda, and baking powder.

3. In a separate medium bowl, whisk together the vegetable oil, sugar, eggs, vanilla extract, almond extract, sour cream, and milk until smooth.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

5. Gently fold in the poppy seeds.

6. Fill each muffin cup all the way to the top with batter.

7. Bake at 425°F (220°C) for 5 minutes, then without opening the oven, reduce temperature to 350°F (175°C) and bake for another 15–18 minutes, or until a toothpick inserted into the center comes out clean.

8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Servings: 12 muffins
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: Approximately 232 kcal per muffin

Variations

• Add a handful of sliced almonds on top before baking for added crunch

• Swap sour cream for Greek yogurt for a lighter version

• Use half whole wheat flour for a heartier texture

• Stir in lemon zest for a bright citrus twist

• Drizzle with a simple almond glaze for extra sweetness

storage/reheating

• Store in an airtight container at room temperature for up to 3 days

• Refrigerate for up to 5 days for longer shelf life

• Freeze individually wrapped muffins for up to 2 months; thaw at room temp or microwave for 20–30 seconds

• Warm briefly in the oven or microwave before serving for that fresh-baked taste

FAQs

Can I use almond milk instead of regular milk?

Yes, unsweetened almond milk works fine and complements the almond flavor.

Can I make these muffins gluten-free?

Yes, use a 1:1 gluten-free flour blend suitable for baking.

What’s the purpose of starting at a higher oven temperature?

It helps the muffins rise quickly and gives them a nicely domed top.

Can I substitute butter for the oil?

You can, but oil typically results in moister muffins. Use melted butter if substituting.

Are these muffins overly sweet?

They are moderately sweet. You can reduce the sugar slightly if preferred.

Can I make mini muffins instead?

Yes. Adjust baking time to 10–12 minutes total for mini muffins.

Do poppy seeds add flavor or just texture?

They add a mild nutty flavor and a pleasant crunch.

Can I use plain yogurt instead of sour cream?

Yes, plain Greek yogurt is a good substitute and still keeps the muffins moist.

What’s a good topping for these muffins?

Try sliced almonds, a dusting of powdered sugar, or a drizzle of almond glaze.

Can I make the batter ahead of time?

It’s best to bake immediately after mixing, but you can refrigerate the wet and dry ingredients separately and combine when ready to bake.

Conclusion

Almond poppy seed muffins are a classic bakery treat that’s simple to make at home. With their moist crumb, delicate almond flavor, and light crunch, they’re a delicious way to start your day or enjoy a cozy afternoon break. Perfect for sharing, gifting, or indulging all on your own.

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