Poppy seeds, slivered almonds, and almond extract give these fluffy muffins so much flavor and crunch. These muffins bake up light and with a tasty crumb, far from the greasy, heavy versions you’ll find in the grocery store!
This Is the Muffin Recipe My Daughter Always Requests
You know how there are some ingredients that you just can’t say no to when it comes to a particular food? Like, for me, the only cake that’s worth its weight in birthday candles is German chocolate cake. Or if I’m choosing an artisanal cheese, it’s going to be a stinky, gooey, triple cream.
So when my Smudge wanders through the bakery section of the grocery store, I don’t even have to wonder what request she’s about to pose. Because it’s always the same. And it’s always for a poppy seed muffin.
This almond muffin recipe originally comes from Cooks Illustrated and is one of the best, delivering a solid base for add-ins to make all of your muffin dreams come true.
Enjoy!
The Main Ingredients
The full recipe, with amounts, can be found in the recipe card below.
- Flour — Spoon the flour into your measuring cup to prevent over-measuring.
- Leavening agents — Make sure your baking powder and baking soda are still fresh or else your muffins won’t rise.
- Butter — I prefer using melted butter in my muffins rather than oil so they taste a little richer.
- Granulated sugar — I don’t like my muffins super sweet, especially if I plan on eating them for breakfast, so there’s just 1 cup of sugar in the whole batch.
- Eggs — Ideally you’d bring the eggs to room temp before mixing them into the batter. (Sometimes I forget to do this …)
- Slivered almonds — You could use finely chopped almonds as well, but I prefer the delicate crunch of slivered almonds.
- Almond extract — Topping the muffins with sliced almonds wasn’t quite enough for me so I add almond extract too. I really wanted to taste the almond flavor!
- Poppy seeds — Add a subtle crunch that my daughter just adores.
- Lemon zest — Per usual, I couldn’t leave well enough alone so I also added a few zests of lemon to add even more tart to the yogurt in the mix.
- Yogurt — Instead of sour cream, I use yogurt to create a moist muffin crumb. I used regular whole milk yogurt, but you could use low-fat or whole Greek yogurt instead.
How to Make Almond Poppy Seed Muffins (+ Tips!)
- Beat the wet ingredients. To create light and fluffy muffins, the butter and sugar needs to be creamed for about 2 minutes before the rest of the wet ingredients are added to the bowl.
- Whisk together the dry ingredients. Do this in a separate bowl to ensure the baking powder and baking soda are evenly dispersed.
- Alternate adding the yogurt and flour mixture to the wet ingredients. This takes just a few extra moments, but it prevents the flour from being overworked.
- Bake. I prefer using liners to make storing and serving the muffins easier, but if you don’t have any just be sure to grease the muffin cups with non-stick spray before baking. Standard size muffins will take 20 – 25 minutes to bake, but keep an eye on your muffins the first time you make this recipe because every oven is different!
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Almond Poppy Seed Muffins Recipe
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons unsalted butter, melted
- 1 cup minus 1 tablespoon granulated sugar
- 2 large eggs
- 1 ½ teaspoons almond extract
- 1 tablespoon lemon zest
- 1 ½ cups plain Greek yogurt
- 2 tablespoons poppy seeds
- ⅓ cup slivered almonds
Instructions
- Pre-heat the oven to 375°F. Line a 12-cup muffin tin with paper liners or spray with baking spray.
- Combine the dry ingredients. Mix the flour, baking powder, baking soda and salt in medium bowl and set aside.
- Combine the wet ingredients. Beat the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. One at a time, add eggs and beat well after each addition. Add the almond extract and lemon zest to the mixture and combine.
- Finish the batter. Alternate adding the dry ingredients and yogurt in thirds until batter is smooth, adding the poppy seeds in the last set of mixing.
- Assemble. Fill the muffin cups so they mound over the top and generously sprinkle with the sliced almonds.
- Bake. Bake until the muffins are golden brown, about 25 minutes. Set on wire rack to cool slightly, about 5 minutes, and serve warm or at room temperature.
Notes
Nutrition
More Muffin Recipes to Cure Your Morning Mania
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Konditoreja
I believe that these muffins come right from heaven. Very nice looking muffins. Will give it a go right away.
Ariana Miles
Thank you for your very details recipe. These muffins are so delicious. I’ll try my best to make one kind of them.
Ahmed Aouadi
Who needs a tunnel of love when you have a tunnel of fudge! This looks fantastic!!
The cupcakes look very sweet and cool.
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Robyn
These look amazing! I’m going to give them a shot, but I just noticed you don’t mention the poppy seeds in the recipe. Did you just add them with the dry ingredients? Thanks.
carrian
I don’t know if I already commented on these, but they seriously look delicious. mmmmmmmmm, muffins
Daily Deal
These muffins look heavenly! I could eat just them for dinner!
Cookin' Canuck
A stinky, creamy blue? You are my food soulmate! ;) And I completely agree with your Smudge’s choice of poppy seed. The flavor and texture are both irresistible.
Vicki Bensinger
OMG all these muffins look amazing. I’m not sure which one I like best I love the flavors of each one of these.
By the way I saw your premier issue of your magazine and really enjoyed it. Great job!
Thank you so much for the comment and for checking out the magazine! Happy to hear you enjoyed it.
Melissa // thefauxmartha
No way! I’m guest posting tomorrow on Lemon Poppyseed Muffins. Great minds think alike. Yours look beautiful! Love the almond addition.
Two peas in a poppyseed pod we are. I’ll be over to drool over yours, I’m hoping mine will measure up :)
DessertForTwo
Wow! That photo just took my breath away, made me crave almond paste, and poppy seeds all at once. Head exploded. Now I’m hungry!
:)
I’ve been on an almond kick and cannot get enough! Glad others are thinking the same way.
thelittleloaf
I’ve read a couple of posts on lemon and poppy seed bakes recently and seeing your gorgeous photos has tipped me over the edge – I need to make some this weekend!
I think I’ll have to join you in making more of the poppyseed wonders again this weekend too. Thanks for the comment.
Russell at Chasing Delicious
Look at all these muffins. Those lemon almond poppy seed sound incredible. What an awesome combination of flavors.
Thank you for the comment Russell!
Barbara @ Barbara Bakes
A great flavor combination. Love the almonds on top.
Brooke
All of these look amazing, I have made Banana Date Muffins the last two weeks! We need a break, but the Bacon Goat Cheese muffins are calling my name- I’ll put them on next weeks menu!
Savory muffins are such a great treat, your banana date sound delicious too. Thanks for the comment.
vianney
Muffin Mania at it’s best!! yum!
kelley
It’s decided, I’m making some form of lemon-poppy something this week. It’s been on my radar for a month or so but I haven’t done a thing about. Once again, your photos make me want to make whatever it is you’re making because they are just so dang perty. Seriously, girl.
You are way too kind Kelley. Can’t wait to see what poppy concoction you come up with, your recipes are always so delish.
Maria
I love baking and eating muffins. These look fabulous!
Deborah
I am a muffin addict, and see these lemon almond poppyseed muffins in my very near future!! And I’m loving all of the other muffins, as well!
Bev Weidner
These muffins are gawwwwwgeous! Esp yours with the almonds. O.M.G.
Cookie and Kate
I have not had enough lemon poppyseed in my life this winter. Lemon zest in quick breads is magical. Love this post, Heidi!
Thank you for the comment Kate! Lemon zest totally freshens any recipe up.
Becca@learnasyougocook
Oh yes I need a serious chocolate bomb in my mouth:)
Kathryn
I love muffins, we almost always have a batch on hand. I haven’t made lemon and poppyseed muffins for ages though, I must rectify that at the weekend!
Averie @ Love Veggies and Yoga
Oh wow…they all look so good! The pineapple coconut ones get my attn b/c last week I made orange coconut donuts and have been on a coconut kick lately in cookies and everything else. And then maple, pumpkin, PB, strawberry…really, I love them all!