Almond Poppy Seed Muffins

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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3.57 from 37 votes

Almond Poppy Seed Muffins

Yield 12 large muffins
Author Sue Moran

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.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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Have a great weekend!

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22 Comments

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  • Reply
    SandySP
    December 20, 2021 at 7:42 am

    3 stars
    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.

  • 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?

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