Almond Poppy Seed Muffins.’

Make a batch of Almond Poppy Seed Muffins to add a little bit of sweetness to your day. With a delicious almond flavor, this will quickly become one of your favorite muffin recipes!

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This delicious muffin recipe yields muffins that are soft and tender with a delicately sweet flavor! Perfect for a breakfast treat or an afternoon snack, you’ll love how easy it is to make homemade bakery-style muffins.

Why this Recipe Works

A fun twist on the classic lemon poppy seed muffin, these muffins have a strong almond flavor that will blow you away! If you find yourself craving a subtly sweet muffin to go with your breakfast, this recipe is perfect for you.

Easy to make with simple ingredients, even beginner bakers will nail this muffin recipe every time! Pair it with your favorite breakfast staples for a special Sunday brunch or even eat one as a pick-me-up in the afternoon.

And if you can’t get enough homemade muffins, my Strawberry Cheesecake Muffins or these Pumpkin Streusel Muffins are other amazing choices.

Ingredients Needed

• All-purpose flour: Will also work with gluten-free flour.
• Salt: Balances out the sweetness.
• Baking Soda and Baking Powder: Using both of these ingredients ensures your muffins have a nice, full but fluffy texture.
• Vegetable Oil: The oil makes these muffins super moist.
• Sugar: adds the right amount of sweetness.
• Eggs: Room temperature is always recommended.
• Vanilla: I recommend using the real stuff for the best flavor.
• Almond Extract: Gives your muffins their signature almond flavor.
• Sour Cream: Keeps the muffins soft and moist and gives them some unique tanginess.
• Milk: adds moisture and richness.
• Poppy Seeds: Adds a subtle nutty flavor.

How to Make these Almond Poppy Seed Muffins

• Step 1: In a large mixing bowl, combine dry ingredients (flour, salt, baking powder, and baking soda).
• Step 2: In a separate large bowl, mix together eggs, oil, sugar, vanilla, almond extract, milk, and sour cream.
• Step 3: Whisk the wet ingredients into the dry ingredients, then fold in the poppy seeds.
• Step 4: Distribute batter into a prepared muffin tin and bake.

Recipe Tips

• To get that true bakery style muffin, choose a slightly higher oven temperature to start so they rise rapidly, then lower the temperature about halfway through so they don’t overbake.
• This recipe is also great for making a double batch or even mini muffins if you have the proper muffin pan!
• Store muffins at room temperature in an airtight container for 3 to 4 days. You can also wrap them tightly in plastic wrap and freeze for several months. Thaw at room temperature to enjoy again.