Breakfast Muffins

Almond Poppy Seed Muffins




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Almond Poppy Seed Muffins ~ this is the classic almond poppy seed muffin recipe that gets everybody out of bed in the morning!

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The other day I woke up hungry and came down to an empty kitchen.  I hate when that happens.  I can usually crank along for a while on a few cups of coffee, but eventually the gig is up and I need breakfast.  I haven’t made muffins in ages, which is surprising since I love them so much.  I guess I got distracted by this and this and these.  But I can always be tempted by a classic like Almond Poppy Seed.  Almond is such a pleasurable intense aroma… I’m sure I’m not the only one who’s ‘huffed’  a bottle of almond extract now and again.  It’s one of those flavors that is as much about the scent as it is about taste.  And I don’t know who first put almonds and poppy seeds together, but it was pure genius.

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The almond glaze adds  an extra bit of sweetness to the muffins, and doubles down the almond flavor.  There is also a full 1/4 cup of poppy seeds in the batter so you definitely won’t miss their crunch.

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3.41 from 32 votes

Almond Poppy Seed Muffins

Yield 12 large muffins

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon of salt
  • heaping 1/4 cup poppy seeds
  • 1 1/2 cups plain yogurt or sour cream I used full fat Greek yogurt
  • 2 large eggs
  • 1 tsp almond extract
  • 1/2 cup unsalted butter melted and slightly cooled

for the gaze

  • 3/4 cup confectioner's sugar
  • 1/2 tsp almond extract
  • milk to thin

Instructions

  • Set the oven to 375F
  • Whisk the dry ingredients, including poppy seeds, together thoroughly, you don't want lumps of baking soda in your muffins.
  • Whisk the eggs and yogurt together and blend well. Stir in the melted butter and the almond extract.
  • Add the wet ingredients to the dry ingredients, and mix until just combined. Don't over mix or your muffins may be tough.
  • Fill muffin cups with batter. This makes 12 large muffins, so high sided muffin liners, will help contain the batter. If you use regular muffin liners this recipe will make a few more muffins.
  • Bake for about 25 to 30 minutes, until the tops are just starting to get a little golden around the edges and a toothpick inserted in the center comes out without wet batter clinging to it.
  • Cool slightly on a rack before glazing.
  • To make the glaze, mix the sugar, almond extract, and milk until you get a smooth, glossy glaze.

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Have a great weekend!

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21 Comments

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  • Reply
    Alicia
    February 23, 2020 at 10:05 am

    Have you ever tried this with almond flour instead of the wheat flour?

    • Reply
      Sue
      February 23, 2020 at 10:38 am

      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.

  • Reply
    Cassie
    April 8, 2019 at 11:15 am

    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!

  • Reply
    Home Baker
    March 9, 2018 at 7:34 pm

    Hi.. thank you for the amazing recipe. I dislike muffins and cupcakes but having come across your recipe decided to give it a shot. It turned out amazingly moist and incredibly flavorful inspite of the subtle taste. It def goes for keeps, this recipe.

    I just have amazingly small prob with the Baking powder and Baking soda. I felt it was way too overpowering with each bite I took. Is the quantity of 1 tablespoon of Baking powder and 1 tsp of Baking soda too much or could it be because my baking powder is a bit old?

    Thanks for your time.

    • Reply
      Sue
      March 9, 2018 at 7:36 pm

      You can definitely try reducing the amount a bit for both the soda and powder if you’re sensitive to the flavor. Sometimes that can happen when the powers don’t get thoroughly mixed into the batter, too.

      • Reply
        Home Baker
        March 10, 2018 at 3:17 am

        Thanks so much for your quick response. Really appreciate it.
        Another query please.. would butter milk as a substitution work ? Or would it make a lot of difference ?
        Thank you

        • Reply
          Sue
          March 10, 2018 at 7:42 am

          Not sure about full on buttermilk, but you might try using part buttermilk and part yogurt or sour cream?

  • Reply
    JFish
    October 9, 2017 at 5:19 pm

    I had to add about 3/4 cup of milk to make these even scoopable. I could barely stir it it was so thick. I was wondering if I had missed a wet ingredient, like milk so I double checked the recipe. Nope. I will probably take the flour down next time to ether only 2 cups, or use the 3 cups and add a cup of milk. They turned out good though

    • Reply
      Sue
      October 9, 2017 at 6:16 pm

      I’m actually going to retest the recipe tonight and will make any adjustments necessary, JFish, since I’ve had a few comments about the batter being too dry. Stay tuned!

  • Reply
    Claire
    August 30, 2017 at 10:25 am

    After reading the comments I decided to use a little less flour. I made the recipe exactly as written except I only used 2.5 cups of flour. I used plain lowfat Greek yogurt, and although the batter was pretty thick, they turned out great! Yum. I will make them again in the future. The almond flavor was a little too subtle for me (did not add glaze), so I’ll use more extract next time in the muffins also.

    • Reply
      Sue
      August 30, 2017 at 10:30 am

      Thanks Claire, I appreciate you taking the time to leave this feedback, and glad you liked them 🙂

  • Reply
    Rachel
    October 10, 2016 at 3:22 pm

    I found a way to fix the “dry” problem. If you are using a Greek yogurt that’s thick like chobani, you have to add anywhere from 1/4 to 1/2 cup of milk. The batter should be thick but not like dough. They turned out amazing!

  • Reply
    Quinn
    February 15, 2016 at 4:13 pm

    I’m having the same issue Tam is. Way way too much dry ingredients out of proportion to the wet. I also followed the recipe to a ‘T’.I ended up adding some milk just to try to salvage this. Is the 3 cups of flour a typo? Cause it sounded like too much when I was looking at this recipe.

    • Reply
      Sue
      February 15, 2016 at 4:43 pm

      I adapted this recipe from another blog and it worked great for me Quinn. The only thing I can think that could have made a difference for you is the way you measured your flour — I fluff and scoop it lightly so it isn’t compacted in the cup measure, and I used a non-Greek yogurt, which is on the thinner side.

  • Reply
    Tam
    October 14, 2015 at 4:08 pm

    I found the dry mix to be too large for the wet mix. Is there something I’m missing? I was really looking forwArd to these but when I had measured everything out properly the batter turned of very very dense and too much flour to incorporate

  • Reply
    tracie c.
    July 5, 2014 at 11:11 am

    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!

    • Reply
      Sue
      July 5, 2014 at 12:53 pm

      Thanks SO much Tracie, glad they were a hit!

  • Reply
    Chung-Ah | Damn Delicious
    October 15, 2013 at 11:20 am

    What a perfect way to start off the morning!

  • Reply
    [email protected]
    October 13, 2013 at 10:02 pm

    Wouldn’t these go down a treat for brekky. Love those poppy seeds.

  • Reply
    Sue
    October 13, 2013 at 8:49 am

    Maybe it’s an old fashioned ‘flavor’, i don’t know, but I think it’s so much better than lemon poppy seed, which you see all the time.

  • Reply
    Laura (Tutti Dolci)
    October 12, 2013 at 8:05 pm

    Beautiful muffins, I love the poppy seed topping!