Almond Poppy Seed Muffins Recipe

1 from 1 vote

Delicious, easy-to-make poppy seed muffins topped with a sweet almond topping.

Course Muffins

Cuisine American

Prep Time 10

Cook Time 18

Total Time 28

Servings muffins

Calories 269kcal

¾ cup buttermilk
¾ cup sugar
½ cup oil use a neutral flavored oil like vegetable, canola or your favorite oil
2 eggs
2 teaspoons almond extract
½ teasoon vanilla extract
2¼ cups flour
2½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 tablespoons poppy seeds

In a small bowl, combine sliced almonds, sugar and almond extract. Stir until the sugar is dampened.
¼ cup sugar, ¼ cup sliced almonds, 1 teaspoon almond extract

Combine buttermilk, eggs, and oil together in a large bowl. Stir in almond and vanilla extracts.
¾ cup buttermilk, ¾ cup sugar, ½ cup oil, 2 eggs, 2 teaspoons almond extract, ½ teasoon vanilla extract
Add the flour to the bowl, then sprinkle the baking powder, baking soda, salt, and poppy seeds evenly over the top. Gently stir just the dry ingredients on the surface to combine them before mixing them into the wet ingredients. Stir the batter just until combined. Avoid overmixing.
2¼ cups flour, 2½ teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 3 tablespoons poppy seeds
Scoop batter into muffin tins that are lightly sprayed with a nonstick spray or are lined with paper liners.
Sprinkle with sugar and almond topping.
Bake in preheated 425°F oven for 5 minutes. Reduce heat to 375° F (do not open door) and bake for an additional 12-18 minutes until fully baked.
Cool for 2-3 minutes in muffin tin. Then remove and continue cooling on a baking rack.

To make in one bowl, sprinkle flour over the egg mixture. Then sprinkle other dry ingredients over the top. Start by stirring the dry ingredients together, just on the top so the dry ingredients become mixed. Then begin folding everything into the egg mixture.

Use a toothpick inserted in the center of a muffin to determine when the muffins are fully baked. If the toothpick comes out clean or with just a few crumbs, the muffins are done.

Allow the muffins to cool for 2-3 minutes in the pan and then remove and allow the muffins to continue cooling on a baking rack.

Store fully cooled muffins in an airtight container at room temperature for 3-4 days.