Easy Almond Poppy Seed Muffins

These Easy Almond Poppy Seed Muffins have tender, bakery-style domes and a rich almond aroma that fills your kitchen with warmth. Inspired by Grandma’s handwritten recipe book, they’re nostalgic, simple to make, and perfect for breakfast, brunch, or snacking.

Print Pin

Course: Breakfast, Dessert

Cuisine: American

Keyword: Almond poppy seed muffins, bakery-style muffins, easy muffin recipe, homemade muffins, nostalgic baking

Prep Time: 20

Cook Time: 23

Total Time: 43

Servings: muffins

Calories: 285kcal

Cost: $8

Equipment

1 12-cup muffin tin Greased or lined with paper liners
2 Mixing bowls One for dry and one for wet ingredients
1 Rubber spatula For folding the batter gently
1 Ice cream scoop Helps portion the batter evenly
1 Wire rack For cooling the muffins properly

Ingredients

2.5 cups all-purpose flour
1 cup granulated sugar
2.5 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
2 tbsp poppy seeds Soaked in warm milk for 10 mins
2 large eggs Room temperature
1 cup sour cream Room temperature
0.5 cup unsalted butter Melted and slightly cooled
1.5 tsp almond extract Use high quality for best flavor
0.5 tsp vanilla extract
0.33 cup milk Whole milk or 2%
1 tbsp almond paste Grated finely (Grandma’s secret!)
0.25 cup sliced almonds For topping
2 tbsp coarse sugar For topping

Instructions

First things first, set the oven to 375°F. Grandma always said this part sets the mood. While it heats up, grease your 12-cup muffin tin or line it with paper liners.
In a large mixing bowl, whisk together 2½ cups all-purpose flour, 1 cup granulated sugar, 2½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, and the soaked 2 tbsp poppy seeds.
In your second mixing bowl, combine 2 eggs, 1 cup sour cream, ½ cup melted butter, 1½ tsp almond extract, ½ tsp vanilla extract, ⅓ cup milk, and 1 tbsp grated almond paste. Whisk until smooth.
Now, pour the wet mixture into the dry ingredients. Using a rubber spatula, gently fold until the flour just disappears. Don’t overmix.
Use an ice cream scoop to portion the batter evenly into the prepared muffin tin, filling each cup right to the top.
Sprinkle each muffin with sliced almonds and a pinch of coarse sugar.
Bake at 375°F for 5 minutes, then (without opening the oven) reduce the temperature to 350°F and bake for another 15–18 minutes, until tops are golden.
Let them rest in the pan for 5 minutes, then transfer to a wire rack to cool.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend and add ¼ tsp xanthan gum if not included.

Dairy-free? Sub the sour cream for coconut yogurt and the butter for vegan butter.

Don't skip soaking the poppy seeds – it unlocks their flavor and softens them.

Store in an airtight container at room temperature for up to 3 days, or freeze for 3 months.

Reheat in a 300°F oven for 5–7 minutes for that fresh-baked feel.

Nutrition