Topped with a light lemon glaze, Almond Poppyseed Muffins are tender, sweet, and perfect for snacking. They are practically a dessert!
Muffins are one of the quickest and easiest baked goods to make, and we love these Almond Poppyseed Muffins. You might also like to try Strawberry Pound Cake, Triple Berry Pie, Easy Peach Cobbler, or Chocolate Sheet Cake.
A family favorite
We love muffins in our house. They are perfectly portable for a quick grab-and-go breakfast or snack. I love that there are so many fabulous varieties, you are sure to never be bored!
Almond Poppyseed Muffins are a go-to. They are tender, sweet, and so delicious. We also love our Lemon Poppy Seed Muffins and bread for a bit of a twist.
Our Almond Poppy Seed Loaf is also glazed and delicious!
Easy Almond Poppyseed Muffins
This Almond Poppy Seed Muffin Recipe is simple and delicious! You’ll be eating warm muffins in no time.
PREP. Preheat the oven to 350°F. Grease two 5-x-9-inch loaf pans with cooking spray.
DRY INGREDIENTS. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, mix flour, sugar, poppy seeds, baking powder, and salt.
WET INGREDIENTS. Add eggs, milk, oil, sour cream, almond extract, and vanilla extract. Mix until smooth.
BAKE. Divide the batter among the wells of two lined 12-cup muffin tins. Fill each well about two-thirds full and bake for 17–19 minutes.
Cool muffins in pans for 10 minutes before removing them to a wire rack.
GLAZE. While the muffins are baking, mix powdered sugar, milk, lemon juice, and almond extract in a bowl until well combined. Begin with 3 tablespoons of milk and add more as needed to make desired consistency.
Spoon glaze over muffins while they are still warm. Allow them to cool completely before serving.
Recipe tips + Variations
The muffin method is important to implement when making muffins. This method is simple: mix the dry ingredients in one bowl and the wet ingredients in a separate bowl.
Add the flour mixture to the wet mixture and mix until combined. This helps ensure the ingredients aren’t over-mixed, yielding a tougher muffin.
More muffins tips include:
- Easy clean up. Use paper liners, silicone liners, specialty liners, or no liners at all. Spray the muffin pan well with cooking spray if not using liners.
- Filling. A good rule of thumb is to fill each liner ⅔ -¾ of the way full. Overfilling the liners can lead to a mushroom top. Do not underfill the liners either.
- Test for doneness by inserting a toothpick into the center of the muffin. If it comes out clean or with a couple of crumbs, it is done.
Variations. Some ideas for adding a twist of goodness to these Best Almond Poppy Seed Muffins:
- Top with sliced almonds.
- Mix in dried cranberries or blueberries to the batter.
- Stir in dark chocolate chips or white chocolate chips.
- Flavor the glaze with orange or lemon extract and sprinkle in orange or lemon zest.
- For a thicker glaze, mix in more powdered sugar. To thin out the glaze, add more milk.
- Make them mini: Grease a mini muffin pan or line it with paper liners, add batter and bake at 350°F for 10-15 minutes.
Storing info
STORE. Let the Almond Poppyseed Muffins cool in the pan for a couple of minutes before placing them on a wire rack to cool completely.
Store the muffins in an airtight container at room temperature for about 2 days or in the fridge for 5-7 days.
FREEZE. These muffins freeze wonderfully. Place them in a single layer in a Ziploc freezer bag or place each muffin in a fold-top sandwich bag before placing them in the Ziploc.
Muffins will keep in the freezer for up to 3 months.
Recipe FAQ
Contrary to popular belief, poppy seeds have a flavor of their own! Nutty and slightly sweet, poppy seeds are a great way to add flavor and texture to any treat.
The muffin method is important to implement when making muffins. This method is simple: mix the dry ingredients in one bowl and the wet ingredients in a separate bowl. Add the flour mixture to the wet mixture and mix until combined. This helps ensure the ingredients aren’t over-mixed, yielding a tougher muffin.
For more Muffins:
Almond Poppyseed Muffins Recipe
Ingredients
Bread
- 3 cups all-purpose flour
- 2½ cups sugar
- 1½ tablespoons poppy seeds
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs
- 1½ cups milk
- 1⅛ cups vegetable oil
- 1 cup sour cream
- 2 teaspoons almond extract
- 2 teaspoons vanilla extract
Glaze
- 2 cups powdered sugar sifted
- 3-4 tablespoons milk
- 1 tablespoon lemon juice
- ½ teaspoon almond extract
Instructions
- Preheat the oven to 350°F. Grease two 5-x-9-inch loaf pans with cooking spray.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, mix flour, sugar, poppy seeds, baking powder, and salt. Add eggs, milk, oil, sour cream, almond extract, and vanilla extract and mix until smooth.
- Divide the batter among the wells of two lined 12-cup muffin tins. Fill each well about two-thirds full and bake for 17–19 minutes.
- Cool muffins in pans for 10 minutes before removing them to a wire rack.
- While the muffins are baking, mix powdered sugar, milk, lemon juice, and almond extract in a bowl until well combined. Begin with 3 tablespoons of milk and add more as needed to make it the consistency you like.
- Spoon glaze over muffins while they are still warm. Allow them to cool completely before serving.
