Almond Poppy Seed Muffins

Almond poppy seed muffins are light, fluffy, and a perfect combination of flavor! Make a double batch and freeze some for a quick breakfast on-the-go. 

Almond poppy seed muffins have to be one of my all-time favorite muffin flavors! I love the subtly of the flavors and how well they compliment each other. 

These poppy seed muffins are super easy to make and usually, you have all the ingredients in your pantry already. If you don’t have buttermilk, there is an easy fix for that! 

How to Make Buttermilk

1. Measure 1 cup of milk. 
2. Remove 1 tablespoon of the milk. 
3. Add 1 tablespoon of vinegar to the remaining milk. 
4. Mix and let sit for 5 minutes. 
5. Easy buttermilk!

You can also use lemon juice instead of vinegar, but I like the lack of flavor from the vinegar in these almond poppy seed muffins. I didn’t want any lemon flavor competing against the almond or poppy seed flavors. 

How to Make Poppy Seed Muffins

I’m not kidding when I say these almond poppy seed muffins are easy. Start by whisking the dry ingredients together. Next, create a well in the center and add all the wet ingredients.

Once you have that mixed together, fold the poppy seeds in. I like to add these last and fold them in with a rubber spatula so that their color doesn’t bleed in the batter.

After that, all you have to do is fill the muffin cups and bake them! The muffin cups will be almost full, don’t panic, that’s how it’s supposed to be. 

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