You won’t be able to resist the smell, the flavor, or the perfectly moist texture of these Almond Poppy Seed Muffins!
I recommend making a double batch while you’re at it because these muffins will go FAST! Yes, for the ultimate Almond Poppy Seed Muffins recipe, you’ve come to the right place!
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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. Â The ingredients, the ratios, how much or little you mix the batter, the oven temperature, the length of baking time, etc. Â 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. Â Note: Be sure to use good quality pure almond extract. Â Low quality ones won’t yield much flavor.
Add the buttermilk and beat just until combined. Â It’s okay if there are some lumps of flour. Â 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. Â Beat just until combined. Â Some lumps of flour will remain and that’s okay. Â 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. Â 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!
PIN ME!
For more delicious muffin recipes be sure to try our:
- Pink Grapefruit Buttermilk Muffins
- Apple Crisp Streusel Muffins
- Whole Grain Zucchini Muffins
- Lemon Coconut Muffins
- Pumpkin Chocolate Pecan Streusel Muffins
- Banana Oatmeal Blender Muffins
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
- 1/4 cup virgin coconut oil
- 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
Melissa Alakaby says
I use powdered buttermilk all the time and it works great!
Elisabeth says
Can I use almond flour? I sure love these and waiting for a reply before I make them!! 😊 thank you!
Kimberly @ The Daring Gourmet says
Hi Elisabeth, I haven’t tried making them with all almond flour so I’m not sure how well they’d hold together. Perhaps one of our readers has tried it and can chime in.
Darlene Record says
Did you try almond flour??? I need low carb as well, and will even use monkfruit/erythritol too.
Nanou says
What would I substitute for sugar ? I want to make them sugar free . Can I just take out the sugar and don’t put anything instead ?
Kimberly @ The Daring Gourmet says
Hi Nanou, you can use an alternative powdered sweetener like Swerve or any powdered alternative sweetener of your choice.
Jon Blomker says
What would I substitute for coconut oil if I don’t have it?
Kimberly @ The Daring Gourmet says
Hi Jon, you can use any oil you have/like. Two examples of neutral tasting oils are canola and avocado. Happy baking!
Sarah says
I just made this tonight in a regular size muffin tin. It was great, though mine didn’t dome up as yours in the pictures. I used pastry flour instead of AP, but otherwise was faithful. I wonder if that’s the problem or if I overfilled the cups a bit and so it didn’t hold the tension. Whatever the reason, I’m going to keep experimenting. Thanks for this!(FWIW, my regular size cupcakes took around 20 minutes or so to cook)
Kimberly @ The Daring Gourmet says
I’m glad you enjoyed them, Sarah, thank you! It likely has to do with the pastry flour. All-purpose flour has a higher protein content than pastry flour and generally the higher the protein the higher the rise.
Sarah says
Oh great. I’ll have to go restock my AP and try again, then! (Though the texture with the pastry flour was awesome!)
Effie Sorrentino says
On the spur of the moment, we decided to have a few friends over for Sunday brunch. I made these muffins yesterday morning to go with a strata I was serving. Oh my goodness, these are the BEST muffins ever!!! One recipe made 15 standard size muffins. I used the milk/vinegar substitute for buttermilk and they were totally amazing!! The texture is so lighty and delicate. They are perfect!
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Effie, thank you!
Laura says
My son is a big almond poppyseed muffin fan, so I made these with him in mind. I think this is the best recipe I have tried yet. They were moist and had a great almond flavor. I used partial whole wheat flour so they had a more golden color, but he still ate them up. They were very good, not as good the next day, but they barely lasted that long.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Laura, thanks so much for the feedback!
Kelly B says
I’m making tomorrow. Should you melt the coconut oil before adding??
Kimberly @ The Daring Gourmet says
Hi Kelly, no need to melt it, just beat it with the sugar like you would butter.
Anonymous says
Thanks so much for replying 💕💕💕💕
Anonymous says
These turned out well and was moist inside. I substituted Greek yogurt for buttermilk. Also baked at 400 for 14 mins
Eileen says
These were wonderful. On & off I have looked for an almond poppy seed muffin, but others seemed too bland, oily or dry. These were perfect! Thank you.
Kimberly @ The Daring Gourmet says
Fantastic, Eileen, I’m thrilled to hear that, thank you!
TXSue says
I he been searching for a recipe e this for years. The Farmer Jack grocery store made them daily and I would them weekly! Of course they went out of business and no more muffins! The only difference of yours is that the other ones had a thin glaze on top (easily added.) Great Job and thank you!!
Kimberly @ The Daring Gourmet says
Fantastic, Sue, happy baking and I hope you enjoy them! :)
HJ says
I just put a batch of these in the oven. These will be SOOO delicious!!! I know, I licked the bowl. :P
Kimberly @ The Daring Gourmet says
Awesome, HJ! You’ve inspired me to make another batch myself! :)
Mary says
Can you please suggest a non-dairy substitute for the buttermilk. We are lactose intolerant.
Kimberly @ The Daring Gourmet says
Hi Mary, you can use your choice of non-dairy milk (e.g., almond or rice milk) and stir in 1 tablespoon of white vinegar or lemon juice.
Betty says
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?
Kimberly @ The Daring Gourmet says
Hi Betty, aim for 14-17 minutes at the same temperature. Happy baking!
Gigi says
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 :)
Kimberly @ The Daring Gourmet says
Thanks, Gigi, I’m so glad you enjoyed them! And dried cranberries sound like an awesome addition, I’ll have to try that!