Almond Poppy Seed Muffins
Delight your taste buds with these tender and aromatic Almond Poppy Seed Muffins—perfect for breakfast, brunch, or an afternoon treat! Bursting with nutty almond flavor and subtle hints of vanilla, these muffins are elevated by the delightful crunch of poppy seeds and optional slivered almond toppings for a sophisticated finish. Made with pantry staples and prepped in just 15 minutes, these easy muffins bake to golden perfection in under 20 minutes. Their light, fluffy texture pairs beautifully with a morning coffee or tea, making them an irresistible homemade classic. Whether you’re hosting a gathering or indulging solo, these moist almond poppy seed muffins promise to be a crowd-pleasing favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 2 tablespoons Poppy seeds
- 0.5 cups Unsalted butter, melted and slightly cooled
- 1.5 teaspoons Almond extract
- 1 teaspoons Vanilla extract
- 0.75 cups Whole milk
- 2 pieces Large eggs
- 0.25 cups Slivered almonds (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the tin with nonstick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and poppy seeds until well combined.
In a separate medium bowl, whisk together the melted butter, almond extract, vanilla extract, milk, and eggs until smooth.
Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula until just combined. Be careful not to overmix to ensure tender muffins.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
If desired, sprinkle slivered almonds over the top of each muffin for added texture and flavor.
Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve the almond poppy seed muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.9 g | 174% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 2754 mg | 120% | |
| Total Carbohydrate | 362.1 g | 132% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 161.7 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 672 mg | 52% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1031 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
