Almond Poppy Seed Muffins
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For the ultimate Almond Poppy Seed Muffins recipe, you’ve come to the right place! You won’t be able to resist the smell, the flavor, or the perfectly moist texture of these muffins. I recommend making a double batch while you’re at it because these muffins will go FAST!
Homemade Almond Poppy Seed Muffins
For store-bought muffins, Otis Spunkmeyer makes some pretty darn good ones. And his Almond Poppy Seed muffins are no exception. And so I’ve created a copycat version of these muffins but mine rival Spunkmeyer’s for two reasons: 1) The list of ingredients in my version is much shorter (and that’s usually a very good thing), and 2) Otis stopped making this particular flavor several years ago, so that makes my claim easy!
Who doesn’t love a good muffin? Whether sweet or savory, a good muffin is almost universally loved. Muffins as we know them today became popular some time in the 1800’s and recipes can found in cookbooks dating back to that time. The flavor varieties nowadays are limitless, but poppy seed muffins remain one of the most popular flavors of all.
The Almond Poppy Seed Muffins are absolutely delicious and a favorite in our home. They smell phenomenal, their flavor is so vibrant, and the texture is perfectly moist. The wonderful texture comes from the buttermilk and the inclusion of coconut oil in addition to the butter.
There are several elements that go into making the perfect muffin. The ingredients, the ratios, how much or little you mix the batter, the oven temperature, the length of baking time, etc. I’m going to walk you through the steps so that you can achieve perfection!
Almond Poppy Seed Muffins Recipe
Let’s get started!
Place the butter, coconut oil and sugar in a large mixing bowl.
Beat until the ingredients are fully incorporated, about 3 minutes.
Add the eggs, vanilla extract, and almond extract. Note: Be sure to use good quality pure almond extract. Low quality ones won’t yield much flavor.
Add the buttermilk and beat just until combined. It’s okay if there are some lumps of flour. Do not over-beat or the muffins won’t rise properly and will be dense.
In a small bowl, combine the flour, baking powder, baking soda and salt.
Add the dry mixture to the wet mixture. Beat just until combined. Some lumps of flour will remain and that’s okay. Do not over-beat or the muffins will not rise properly and be dense.
Add the poppy seeds.
Stir gently just until combined.
Fill some jumbo/king-size muffin tins until almost full. This will help give you a good rise and dome on the top of the muffin.
Sprinkle with a few sliced almonds.
Bake in a preheated oven at 375 degrees F for 20-25 minutes, or until a toothpick inserted into the center comes out clean but moist. Be careful not to over-bake.
Muffins, glorious muffins!
Let the muffins remain in the muffin pan for at least 5 minutes before removing and transferring them to a cooling rack.
ENJOY!
For more delicious muffin recipes be sure to try my:
- Pink Grapefruit Buttermilk Muffins
- Apple Crisp Streusel Muffins
- Gluten Free Zucchini Muffins
- Banana Nutella Muffins
- Lemon Coconut Muffins
- Pumpkin Pecan Chocolate Streusel Muffins
- Banana Oatmeal Blender Muffins
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Almond Poppy Seed Muffins
Ingredients
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white granulated sugar
- 1/4 cup unsalted butter , room temperature
- 1/4 cup virgin coconut oil , room temperature
- 2 large eggs
- 1 tablespoon quality pure almond extract
- 1 teaspoon quality pure vanilla extract
- 1 cup buttermilk (or substitute by stirring one tablespoon of white vinegar or lemon juice in one cup of milk and let sit for 5-10 minutes)
- 2 tablespoons poppy seeds
- Sliced almonds
Instructions
- Preheat the oven to 375 degrees F.Combine the flour, baking powder, baking soda, and salt in a small bowl and set aside.In a large mixing bowl, cream the butter, coconut oil, and sugar for at least 3 minutes. Add the eggs, almond and vanilla extract, and buttermilk and beat until combined. Add the dry ingredients to the wet ingredients and beat just until combined, being careful not to over-beat. Lumps of flour will remain and that's okay. Add the poppy seeds and stir gently until combined. Fill 6 jumbo/king-sized muffin tins or 12 regular sized muffins until almost full.Sprinkle with a few sliced almonds.
- Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean but moist. Be careful not to over-bake.Remove from oven and let the muffins sit in the pan for 5 minutes before transferring them to a wire rack to cool.
Nutrition
Originally published on The Daring Gourmet June 27, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Hello i would like to make this recipe using a regular size cupcake tin.. What temperature and for how many minutes would you say is needed?
Hi Betty, aim for 14-17 minutes at the same temperature. Happy baking!
I made these muffins twice and they were so yummy and definitely picture perfect. The second time, I added a bit more pure almond extract because I preferred more of an almond flavor and it really could have been the organic frontier brand I had used. I’m thinking about adding some dried cranberries next time since I really like cranberry almond muffins :)
Thanks, Gigi, I’m so glad you enjoyed them! And dried cranberries sound like an awesome addition, I’ll have to try that!
I finally tried this last night and it turned out great! I used 10oz (285g) flour, which may be a little too much, and baked it in a 4×8 pan. It’s a little under-done, but I’m happy with the results. Next time it should be perfect.
That’s terrific, Mike! I haven’t tried baking the batter in a pan so I appreciate the feedback, thanks!
The recipe looks very good. Do you know how much flour is this in grams or ounces? Or how do you measure flour? Scoop and sweep, spoon and level, etc.? Also, do you use bleached or unbleached AP flour?
Hi Mike! Yes, unlike gluten free breaking that requires far more precision, I simply scoop and level. I used unbleached AP flour. I’m not sure what the measurements are in grams or ounces but if you Google the question there are tons of sites that easily make those conversions for you.
What is the point of adding both almond and vanilla extract? I bake but am not “experienced” so I would like to take home a helpful learning tool from your response. Can’t wait to try these! Thanks so much for sharing your culinary delight!
Hi Tandra, their purpose is simply to add flavor. Vanilla extract is commonly used in many to most baked goods because of the flavor it contributes. For these “almond poppy seed muffins” the almond extract is what contributes the almond flavor. Both contribute different and complementary flavors in these muffins. They’re delicious! Happy baking!
This recipe delivered! These poppy seed muffins were exactly what I was hoping for and have now been added to our “favorites” collection. I did however use vegetable oil, but after reading some of the previous comments I am anxious to try the coconut oil next time. Thanks a bunch!!
Awesome!! So thrilled to hear that, Kristine, and I really appreciate the feedback, thank you!
Better Than Otis Almond Poppy Seed Muffins http://t.co/OqDlQt16dJ
Can I make 12 muffins instead of 6 and if so, what would the temp and for how long?
Absolutely, Jen! They won’t be quite as moist as the jumbo ones but will still be delicious. I haven’t made regular-sized muffins with this batter before, but I’d probably bake them for about 15-18 minutes. The toothpick test is always your best bet.
I don’t have jumbo muffin tins so I would love to make this into a bread. Suggestions on how long to bake?
Hi Cindy! I would reduce the temperature to 350 degrees F and bake it for about 45-55 minutes. Just do the toothpick test after 45 minutes to make sure it isn’t already done (insert it into the middle of the loaf and if it comes out clean it’s done!) Happy baking!
I want to make this using mini muffin tins, since I need that size to take to an event. I’m curious though, you mentioned in an earlier comment that using regular size muffins would not be as moist as using the jumbo ones. That concerns me since I want to reduce the size to mini. I’m wondering if you could give me any advice on how to keep them moist and how long to bake them in the mini tins.
Thanks.
Hi Barbara, I would bake them at 375 for about 10 minutes and once they’re cooled store them in a cake saver or other sealed container so they don’t lose their moistness. Happy baking and I hope the event is successful!
Temp for the almond poppyseed muffins shows 375 and 365. Which one is correct?
Thanks for catching that, it’s 375.