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Close-up of a golden almond poppy seed muffin topped with sliced almonds and poppy seeds, fresh from the oven.

Easy Almond Poppy Seed Muffins

Still warm from the oven, golden and tender, these Almond Poppy Seed Muffins are the kind of homemade comfort that brings bakery bliss to your kitchen. Lightly crisp on the outside, moist on the inside, and topped with crunchy almonds — they’re a warm hug in muffin form.
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Course : Breakfast, Brunch, Snack
Cuisine : American, Bakery Style
Prep Time : 15 minutes
Cook Time : 22 minutes
Cooling Time : 10 minutes
Total Time : 47 minutes
Servings : 12
Calories : 210kcal
Cost : $6.75
Author : Aliana Recipes

Equipment

  • 1 Muffin tin Standard 12-cup muffin tin
  • 1 Whisk For mixing dry and wet ingredients
  • 2 Mixing bowls One for dry ingredients and one for wet
  • 1 Oven Preheated to 375°F (190°C)
  • 1 Cooling rack To cool muffins after baking

Ingredients
 

  • 2 cups All-purpose flour - Spooned and leveled
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ¼ teaspoon Salt
  • 1.5 tablespoon Poppy seeds - Check for freshness
  • ½ cup Butter - Softened, salted preferred
  • ¾ cup Sugar - Granulated
  • 2 large Eggs - Room temp is ideal, fridge is fine
  • ½ cup Sour cream - Do not substitute if possible
  • ¼ cup Milk - Any kind works
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Almond extract - Don't skip — key flavor
  • Sliced almonds - For topping muffins before baking
  • Lemon zest - For a fresh citrus twist
  • ½ cup White chocolate chips - Optional, for a sweeter treat
  • Paper muffin liners - For lining the muffin tin

Instructions

  • Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners for easy cleanup.
  • In a bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. This ensures even mixing.
    Mixing dry ingredients including flour and poppy seeds into muffin batter in a glass bowl.
  • In a separate large bowl, beat the softened butter with the sugar until fluffy—about 2–3 minutes.
    Glass bowl with butter, white sugar, and brown sugar before creaming for muffin batter.
  • Beat in the eggs one at a time. Then mix in the sour cream, milk, vanilla extract, and almond extract. The batter may look a little curdled.
    Bowl of pale, lightly curdled muffin batter after mixing in wet ingredients like sour cream and eggs.
  • Gently fold the dry ingredients into the wet mixture until just combined. Don’t overmix—some lumps are okay.
    Whisk stirring almond poppy seed muffin batter in a glass bowl, combining wet and dry ingredients.
  • Scoop batter into the muffin tin, filling each cup about ¾ full. Top with sliced almonds, gently pressing them in.
    Side-by-side image of muffin tin filled with batter on the left and topped with almonds on the right.
  • Bake for 18–22 minutes until golden and a toothpick inserted in the center comes out clean.
    Freshly baked almond poppy seed muffins in tin with golden domed tops and sliced almonds.
  • Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
    Almond poppy seed muffins cooling on a wire rack with golden tops and sliced almonds.

Notes

The beauty of these muffins is how something so simple can feel so special. Don’t skip the sour cream — it’s the secret to keeping them moist for days. Make a double batch and freeze some for future cozy mornings!

Nutrition

Serving : 85g | Calories : 210kcal | Carbohydrates : 22g | Protein : 4g | Fat : 12g | Saturated Fat : 5g | Polyunsaturated Fat : 1g | Monounsaturated Fat : 3g | Cholesterol : 35mg | Sodium : 180mg | Potassium : 90mg | Fiber : 1g | Sugar : 10g | Vitamin A : 400IU | Calcium : 55mg | Iron : 0.6mg