You can skip the bakery, this is the classic almond poppy seed muffin recipe, leveled up ~ tender, fragrant, and full of that signature crunch.
If you’re looking for the almond poppy seed muffin recipe, this is the one to beat. Not to brag, but muffins are one of my specialities, they’re my go-to when that baking urge hits me. In my years as a professional baker I’ve pulled thousands out of my oven, and I’m always tinkering with my recipes to make the next batch just little bit better.
Yes it’s a classic recipe, and yes, you’ve had them before, but this is almond poppy seed muffins perfected. Let me know if you agree!
ingredient notes for almond poppy seed muffins
Since muffins are basically very small cakes, every detail matters ~ these almond poppy seed muffins are not too sweet, with a nice high rise, and a pleasantly crunchy exterior thanks to a sprinkling of sugar and sliced almonds just before baking.
- I used all purpose flour, but a good gluten free baking blend should work fine in this recipe to make it gluten-free.
- use a neutral vegetable oil for these muffins, like canola, safflower, or avocado.
- you can substitute olive oil but I suggest a very mild one so it doesn’t compete with the almond flavor.
- you can also substitute the same quantity melted butter, if you prefer. Know that it will result in a slightly different texture – I like baking with oil because it makes for a nice, moist texture that keeps better, too.
- poppy seeds like all seeds and nuts need to be fresh or they can develop an off flavor. If yours have been hanging around for a year or more, replace them.
- almond extracts can vary a lot in their strength – I like a nice pronounced almond flavor profile, but if you’re sensitive to strong flavors or believe your almond extract is especially strong, feel free to reduce the amount in this recipe to 1 tsp or so.
- the topping of sliced almonds, sugar, and a few more poppy seeds gives a nice crunch to the exterior of these muffins, but you can omit if you prefer.
muffin baking tips
- Don’t over mix your batter – over mixing a batter develops the gluten and the muffins tough, which is not something you want for a tender cake-like batter.
- Fill your muffin tins to the top for nice large muffins like these, or fill them 2/3 full for more traditional size muffins (you’ll make a few more than a dozen this way) – just make sure to watch the baking time if you make them smaller.
- Let your almond poppy seed muffins rest for 15–30 minutes before baking ~ a short rest allows the flour to fully hydrate and the baking powder to start working. The result? Muffins that rise more evenly with a finer, more tender crumb. Just let the filled pan sit at room temp ~ no need to refrigerate.
- Know your oven! I say it all the time, but ovens really do vary a lot and it’s crucial to know if your oven runs a bit hot or cold. A few degrees off in either direction can mean the difference between perfectly cooked muffins and a waste of your time.
- I always have an oven thermometer in my oven and I adjust my temperatures accordingly.
- It’s also important to periodically replace your oven thermometer to ensure that it’s accurate. They aren’t designed to last forever in the high temperatures of an oven.
if you love almond poppy seed muffins…
- Rhubarb Muffins
- Peanut Butter Chocolate Chip Muffins
- Orange Cardamom Muffins
- Strawberry Muffins
- Apple Walnut Bran Muffins
- Pumpkin Streusel Muffins
Almond Poppy Seed Muffins
Moist and lightly sweet, these almond poppy seed muffins are a pantry-friendly treat with fragrant almond flavor and a satisfying poppy seed crunch.
Servings: 12 muffins
Equipment
- 1 12 cup muffin pan
Ingredients
- 2 1/4 cup flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 Tbsp poppy seeds
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 2 large eggs
- 2 tsp almond extract
- 1 1/4 cup milk or buttermilk
for the topping
- 1/4 cup sliced almonds
- 2 Tbsp sugar
- 1/2 tsp poppy seeds
Instructions
- Preheat oven to 400F. Line your muffin pan with muffin tin liners and set aside.
- In a small mixing bowl, whisk together the 2 1/4 cup flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 3 Tbsp poppy seeds. Set aside.
- In a medium mixing bowl, add the 1/2 cup vegetable oil, 3/4 cup sugar, 2 large eggs, and 2 tsp almond extract. Whisk well to combine.
- Add the flour mixture, alternating with the 1 1/4 cup milk or buttermilk, mixing to combine. Mix just until everything is combined, don't over mix.
- Divide the batter into your prepared muffin tin. Note: this recipe makes 12 large muffins – I used all my batter and filled each muffin tin almost to the top. If you prefer, you can fill your muffin tins about 2/3 full and you may get a few more muffins out of this batter. Remember that they will probably take a few minutes less to bake.)
- In a small bowl toss together the 1/4 cup sliced almonds, 2 Tbsp sugar, and 1/2 tsp poppy seeds. Sprinkle over the muffins.
- Slide the muffin tin in the oven and immediately turn the temperature down to 375F. Bake for 25-30 minutes, or until risen and starting to turn a light golden brown on top.
- Allow the muffins to cool briefly in the muffin tin before removing to a baking rack to cool completely.
Notes
This recipe was originally published in 2013. It was re-tested, revised, and re-photographed in 2025.
Nutrition
Calories: 273 kcal · Carbohydrates: 35 g · Protein: 5 g · Fat: 13 g · Saturated Fat: 2 g · Polyunsaturated Fat: 6 g · Monounsaturated Fat: 3 g · Trans Fat: 0.1 g · Cholesterol: 30 mg · Sodium: 164 mg · Potassium: 173 mg · Fiber: 1 g · Sugar: 16 g · Vitamin A: 81 IU · Vitamin C: 0.02 mg · Calcium: 107 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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Muffins just slightly not sweet enough for my taste. Also had a slightly tinny taste not sure if that is baking soda or powder. Otherwise a good recipe.
Hi Bonnie ~ feel free to increase the sugar a bit next time, that won’t cause any issues. And the tinny taste can come from your baking powder, try an aluminum-free baking powder like Rumford or Bob’s Red Mill.
We have made your original recipe, (the one that calls for 1 1/2 c yogurt) for years and LOVE it! Unfortunatley I do not have it memorized. Is there anywhere to access it?
I just emailed it to you Julie, happy baking!
Greetings Sue,
I enjoy a great almond poppy seed muffin & was thrilled when this hit my inbox, thanks!
Question about cooling: Do you recommend cooling inverted in the tin, and then finish cooling upside down once removed from tin?
I cool for a few minutes in the pan, until I can comfortably shift them to a rack, right side up.
just made! these are delicious! such a nice change up from lemon poppyseed.
country living featured these in a muffin round up via FB post and i was all like…. MUFFINS!!!! your’s really caught my eye and i RAN to the kitchen to make these.
so light and tender AND easy! everyone must make these!
thank you for sharing your recipe!
Thanks SO much Tracie, glad they were a hit!
I was very excited to find this recipe. I love Almond Poppy seed muffins, yogurt, and just wow, this had everything, or so I thought. I baked mine 18 minutes. The toothpick came out clean. The muffins were too light for me, not dry, just not heavy as I remember muffins I used to bake. They didn’t crown, possibly due to the lower temperature (375° Instead of 400 or 425), and tasted salty. I confess I did not add the topping. Like others, I was amazed by how tight the batter was. I expect a little flow in the batter, even if only stirred 12 – 18 times. This was very dry, more like dough than batter. IF I try this recipe again, it will need some major adjustments. End result, muffins just ok, too salty and without that muffin mouth feel.
Have you ever tried this with almond flour instead of the wheat flour?
No, but I don’t think it would work with just almond flour, there wouldn’t be enough structure, you might try substituting for some of the wheat flour, or go with an almond flour/gluten free baking blend mix.
My batter was extremely dry also. I added a cup of milk. Also, I baked at 375 for about 15-18min and they were completely done. If I would have baked 25+ they would have burned!