Stay out of the bakery with these Almond Poppy Seed Muffins.
I’m not a big breakfast cooker. Seriously my mornings are usually like this- pop two slices of bread in the toaster, heat the frozen spicy sausage according to the package, butter the bread, and eat or pour cereal into a bowl, add milk, and eat, or occasionally grab a slice of cold pizza from the fridge. That’s why the number of breakfast recipes on the blog in 2015 was a big fat zero.
Muffins though are something I love eating and making. You don’t have to drag out the electric mixer and there are so many varieties. These Almond Poppy Seed Muffins are inspired by my favorite ones from Costco. You know the ones that are the size of a toddler’s head and are six dollars or so for a dozen.
I love to eat those piping hot with butter for breakfast or a snack. However the closest Costco from me is 60ish miles and the ones I actually don’t mind going to are a bit farther than that. Which means if I want the muffins more often than every couple of months I had to make them myself.
This recipe is similar to my blueberry muffin and lemon poppy seed muffin recipes. I did make a few changes though. I used all unbleached all purpose flour, increased the amount of buttermilk, used melted butter instead of oil, and increased the amount of poppy seeds from the lemon poppy seed recipe.
10 minPrep Time
30 minCook Time
40 minTotal Time
- 3 1/2 cups all purpose flour
- 1 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 4 teaspoons baking powder
- 3 1/2 Tablespoons poppy seeds
- 2 cups buttermilk
- 1/2 cup (1 stick) butter, melted and cooled
- 2 eggs, beaten
- 1 to 1 1/2 teaspoons almond extract or flavoring
- Preheat oven to 350 degrees
- Line a 12 cup muffin pan with paper liners or spray with cooking spray
- In a large bowl whisk together the flour, salt, baking powder, baking soda, and poppy seeds
- In another bowl or large measuring cup whisk together the buttermilk, butter, eggs, and extract
- Stir the liquids into the dry ingredients and stir until just combined
- The mixture will still be lumpy but there shouldn't be streaks of flour
- Pour 1/4 cups of batter into the prepared muffin tin
- Bake for 25 to 35 minutes or until a tester has fine crumbs
- Cool in pan on rack for 10 minutes and repeat with remaining batter