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With a moist and fluffy texture, these almond poppy seed muffins are sure to satisfy your taste buds and keep you feeling full and energized all morning long. They’re the perfect grab-and-go breakfast!

Homemade muffins are the best! Not only do they taste fresher and more delicious than store-bought muffins, but they also give you the satisfaction of making something delicious from scratch. (They’re really easy to make, too!) Once you make these almond poppy seed muffins you’re going to be hooked… so I’ll leave these recipes for cranberry muffins, coffee cake muffins, and lemon poppy seed muffins here for you to try out next.

2 muffins stacked on top of each other.

The BEST Homemade Almond Poppy Seed Muffins

Prepare to meet your new favorite breakfast. These almond poppy seed muffins are the best! Not only are they soft and delicious, but they’re packed with the goodness of almonds and poppy seeds. (In addition to giving these muffins the best texture ever) they provide a great source of protein, fiber, and healthy fats! You’re going to love them. They never stay around for long at my house.

I get it though. Warm muffins fresh out of the oven? Pretty hard to resist. I love eating these fresh but they’re great for storing, too! They’re perfect for a grab-and-go breakfast or a quick snack throughout the week. Need more amazing homemade muffin recipes in your life? Try these orange cranberry muffins or rhubarb muffins next!

Ingredients Needed

The ingredient list for almond poppy seed muffins is super simple. You probably already have a lot of these ingredients on hand! All you need to do is grab them from your pantry and then mix everything together. It’s as easy as that! Exact measurements can all be found in the recipe card below.

  • Flour: All-purpose flour works great to give these muffins a light, fluffy structure.
  • Baking Soda and Baking Powder: You will need both so your muffins rise properly.
  • Salt: You just need a pinch to boost the overall flavor of the almond poppy seed muffins.
  • Poppy Seeds: You can usually find these in the deli/produce section of your local grocery store.
  • Butter: I used unsalted butter since we add the salt in separately.
  • Sugar: I used both white and brown sugar here for a deeper sweetness. If you want to make these cupcakes healthier, you can swap the sugars out for Stevia or monk fruit sweetener.
  • Sour Cream: Makes the muffins nice and tender! Greek yogurt also works.
  • Eggs: Bind all of the ingredients together.
  • Milk: I like to use whole milk so that my muffins turn out soft and moist. (You can thank the high fat content for that!) Nut milk and oat milk work too if you want to make these dairy-free.
  • Vanilla Extract: Enhances the flavor of the batter.
  • Almond Extract: To deepen that tasty almond flavor!
  • Sliced Almonds: (Optional) You can use these for topping or add them into your batter. I love the extra texture they add!

How to Make Almond Poppy Seed Muffins

The process of making these almond poppy seed muffins is so straightforward. You just need to combine the dry ingredients in one bowl, the wet ingredients in another, and then mix them together! Once your batter’s ready, simply spoon it into a muffin tin and pop it in the oven. In 20 minutes, you’ll have a batch of warm, nutty muffins that are perfect for breakfast, snack or even as a dessert.

  1. Preheat Oven, Prep Pan: Preheat your oven to 325 degrees Fahrenheit and line a cupcake tin with cupcake liners. Then set aside.
  2. Dry Ingredients: In a medium bowl whisk together your flour, baking soda, baking powder, salt, and poppyseeds.
  3. Wet Ingredients: In a separate large bowl, using a hand mixer, cream together your butter, granulated sugar, brown sugar, and sour cream. Add in your milk, eggs, vanilla, and almond extract, whisk until combined.
  4. Combine: Slowly whisk the dry ingredients into the wet ingredients and stir until just combined.
  5. Add to Cupcake Liners, Bake: Pour your muffin batter evenly into each prepared cupcake liner and top with the sliced almonds. Bake until light golden brown and set, for 20-24 minutes. A toothpick inserted into the center of the muffins should come out clean.
  6. Cool and Serve: Remove the muffin pan from the oven and allow your muffins to cool before enjoying. Sprinkle sliced almonds on top if you wish.
4-photo collage of batter being prepared.

Extra Tips and Tricks

You’re going to love these almond poppy seed muffins! When you make muffins from scratch, you can control the ingredients and customize them to your liking. (It’s the best!) You can make them as healthy or as indulgent as you want. Here are a few tips and substitutions to make the best batch of muffins possible.

  • Don’t Overmix: I know it’s tempting to mix and mix the batter until it’s completely smooth. However in doing so you can sometimes cause gluten to develop which will make your muffins turn out hard and dense. Only mix until combined!
  • Add Almonds: You can add sliced almonds into the muffins if you would like, my recommendation would be ½ cup.
  • Keto-Friendly Muffins: Want to make a diet-friendly version of these muffins? Swap out the all-purpose flour for almond or coconut flour. Keep in mind that these flours are more dense than all-purpose flour, so you’ll end up with a slightly different crumb. Also, make sure to use a low-carb sweetener like Stevia or monk fruit sweetener.
Top-down view of almond poppy seed muffins. Some are cut in half.

Storing Leftover Muffins

Believe me when I say these almond poppy seed muffins make the BEST leftovers. It’s such an easy breakfast to grab in the morning! To store leftover almond poppyseed muffins, first allow them to cool completely. Then, place them in an airtight container or sealable plastic bag.

  • At Room Temperature: To store these muffins, keep them in an airtight container at room temperature for 4-5 days.
  • In the Freezer: Store in a freezer bag for up to 2 months. Thaw in the fridge before reheating.
An almond poppy seed muffin with the cupcake liner unwrapped.

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Almond Poppy Seed Muffins

5 from 4 votes
By: Alyssa Rivers
With a moist and fluffy texture, these almond poppy seed muffins are sure to satisfy your taste buds and keep you feeling full and energized all morning long. They’re the perfect grab-and-go breakfast!
Prep Time: 15 minutes
Cook Time: 24 minutes
Total Time: 39 minutes
Servings: 15 muffins

Ingredients 

Instructions 

  • Preheat your oven to 325 degrees fahrenheit and line a cupcake tin with cupcake liners, set aside.
  • In a medium bowl whisk together your flour, baking soda, baking powder, salt, and poppyseeds.
  • In a separate large bowl, using a hand mixer, cream together your butter, granulated sugar, brown sugar, and sour cream. Add in your milk, eggs, vanilla, and almond extract, whisk until combined.
  • Slowly whisk the dry ingredients into the wet ingredients until just combined. Pour your batter evenly into each prepared cupcake liner and top with the sliced almonds. Bake until light golden brown and set, for 20-24 minutes. A toothpick inserted into the center of the muffins should come out clean.
  • Remove the muffins from the oven and allow them to cool before enjoying.

Nutrition

Calories: 207kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 42mgSodium: 169mgPotassium: 99mgFiber: 1gSugar: 15gVitamin A: 270IUVitamin C: 0.1mgCalcium: 61mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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Recipe Rating




4 Comments

  1. 5 stars
    These turned out so good! I made 12 bigger muffins instead of 15. They cooked perfectly in 20 minutes.

  2. 5 stars
    Turned out great! I used plain Greek yogurt instead of sour cream (because it’s what I had) and still delicious. Thanks!

  3. 5 stars
    Loved this recipe! To lower the carbs, I used half almond flour, cashew milk, Swerve brown sugar and Pyure granular for the white sugar substitute.

    This made my recipe book….not too sweet and great flavor.