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
- Measure 1 cup of milk.
- Remove 1 tablespoon of the milk.
- Add 1 tablespoon of vinegar to the remaining milk.
- Mix and let sit for 5 minutes.
- 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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Almond Poppy Seed Muffins
- 2 1/2 cups flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup sugar heaping
- 1 cup buttermilk see note
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 tablespoon poppy seeds
- Preheat oven to 425º F (see note).
- In a large bowl, whisk together sugar, flour, baking powder, and salt.
- Create a well in the dry ingredients and pour the buttermilk, oil, eggs, almond extract, and vanilla extract into the well.
- Mix until just combined, do not over mix.
- Gently fold in the poppy seeds, do not over mix.
- Divide batter evenly among about 15 muffin cups, they will be almost full.
- Bake at 425 degrees F for 16-18 minutes or until a toothpick comes out with a few crumbs.