almond poppy seed muffins with almond paste streusel arranged in a formation on a marble table

Almond Poppy Seed Muffins with Almond Paste Streusel

Delicious and moist almond poppy seed muffins with a chewy almond paste streusel that is out of this world. Perfect for breakfast or brunch!

There are many food establishments in NYC that I will miss now that I am in Southern California. One of them is a bagel shop on the Upper East Side of Manhattan called Bagelworks that I discovered while I was in grad school. It’s a tiny store, and besides all of the bagels, they also make insanely delicious muffins. One of my all-time favorites was their almond poppy seed muffins.

One of the main reasons that I became obsessed with these muffins is because they had a thick layer of streusel on top. It’s almost as if the streusel was its own thing. I would go out of my way to stop at this bagel shop and buy several muffins at a time to store in my freezer. What is that saying about necessity being the mother of invention? Well, this almond poppy seed muffin recipe is my attempt to recreate those mouth-watering muffins now that I no longer live in NYC. And I am very happy with the outcome!

almond poppy seed muffins with almond paste streusel arranged on a white platter with one muffin cut in half

As is true for almost all muffin recipes, this one is super easy. Even with the extra step of making a simple (and soooo tasty!) streusel, these muffins can be prepped in just 10 minutes. The payoff ratio of results to effort is huge with this recipe.

In the end, what you have are moist, tender poppy seed muffins with a delicious almond flavor and a chewy almond paste streusel that is so delectable. You can make these muffins without the streusel and they will still be delicious, but that would be a huge mistake. The rich and marzipan-like streusel is key to taking these muffins to the next level.

What is Almond Paste?

If you aren’t familiar with almond paste, I am happy to make the introductions to what is one of the most exquisite foods on planet Earth. It consists of ground almonds, powdered sugar, egg whites, and almond extract. Almond paste is a key ingredient in marzipan as well as almond croissants. It’s sweet, rich, nutty and has a unique texture. In short, it is absolutely divine.

wet ingredients being whisked together in a white bowl
almond poppy seed muffin batter in a bowl
almond paste streusel being mixed in a bowl with a fork

5 Simple Steps To Out-Of-This-World Muffins

  1. Preheat oven to 375 degrees F. Line a medium-sized muffin tin with 12 paper baking cups (or spray with cooking spray).
  2. In a large bowl, whisk the granulated sugar, poppy seeds, baking powder, baking soda, salt, and flour. Add oil, eggs, extracts, yogurt, and milk. Beat with a whisk for 1-2 minutes until completely combined and batter is smooth. Set aside.
  3. Make streusel: In a small bowl, add brown sugar, flour, almond paste, butter, almond extract, and salt. Use a fork or pastry cutter to combine. Mixture will look like a paste. Set aside.
  4. Divide muffin batter evenly among muffin cups. Sprinkle batter with almond paste streusel, dividing evenly.
  5. Bake 14 to 17 minutes or until toothpick inserted in center comes out clean. Transfer muffins to cooling rack. Can be served warm or completely cooled.
almond poppy seed muffin batter in a muffin tin
almond poppy seed muffins with almond paste streusel in a grid formation on a blue plate

Helpful Recipe Tips

  • If you don’t have muffin/cupcake liners handy, be sure to spray your muffin tin really well to prevent the muffins from sticking.
  • To make the muffins a bit healthier, feel free to substitute 1/2 cup of whole wheat flour for the all-purpose flour.
  • You can easily avoid dairy in this recipe by substituting non-dairy yogurt and non-dairy milk. Any brand should work just fine.
  • If you can’t find almond paste at your local market, it’s easy to make at home!
  • Muffins can be stored in the refrigerator for up to 4 days and/or in the freezer for up to 3 months.
close up of almond poppy seed muffins arranged on a white platter
almond streusel muffins arranged on a blue plate with one cut in half

Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.

More Brunch Ideas!

almond poppy seed muffins with almond paste streusel arranged in a formation on a marble table

Almond Poppy Seed Muffins with Almond Paste Streusel

Delicious and moist almond poppy seed muffins with a chewy almond paste streusel that is out of this world. Perfect for breakfast or brunch!
5 from 6 votes
Prep Time 10 mins
Cook Time 15 mins
Course Breakfast, brunch
Cuisine American
Servings 12 muffins

Ingredients
  

For the almond poppy seed muffins:

  • 1 cup granulated sugar
  • 2 Tablespoons poppy seeds
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • 2/3 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons almond extract
  • 1 cup whole-milk yogurt or sour cream
  • 1/2 cup milk

For the almond paste streusel:

  • 1/2 cup light brown sugar
  • 1/4 cup all-purpose flour
  • 3 oz. almond paste
  • 3 Tablespoons unsalted butter, room temperature
  • 1/4 teaspoon almond extract
  • pinch of salt

Instructions
 

  • Preheat oven to 375 degrees F. Line a medium-sized muffin tin with 12 paper baking cups (or spray with cooking spray).
  • In a large bowl, whisk the granulated sugar, poppy seeds, baking powder, baking soda, salt, and flour. Add oil, eggs, extracts, yogurt, and milk. Beat with a whisk for 1-2 minutes until completely combined and batter is smooth. Set aside.
  • Make streusel: In a small bowl, add brown sugar, flour, almond paste, butter, almond extract, and salt. Use a fork or pastry cutter to combine. Mixture will look like a paste. Set aside.
  • Divide muffin batter evenly among muffin cups. Sprinkle batter with almond paste streusel, dividing evenly.
  • Bake 14 to 17 minutes or until toothpick inserted in center comes out clean. Transfer muffins to cooling rack. Can be served warm or completely cooled.
Keyword all-purpose flour, almond extract, almond paste, granulated sugar, poppy seeds, yogurt

12 Comments

  1. Marie-Charlotte Chatelain

    5 stars
    Oh delicious! Can I use marzipan instead of almond paste? These look so amazing!

    • Gastronotherapy

      Thanks, Marie-Charlotte! I wouldn’t substitute marzipan for the almond paste here. Although they are similar products, marzipan contains corn syrup and egg whites, and is much sweeter than almond paste. Let me know if you have any other questions!

  2. 5 stars
    Always on the hunt for new muffin recipes to try! These look fabulous, going to try making them on the weekend!

    • Gastronotherapy

      Let me know how they turn out, Wanda! I especially love the chewy marzipan-like streusel!

  3. 5 stars
    We loved these muffins! They came out so moist, and the almond paste added such a rich flavor.

    • Gastronotherapy

      So happy to hear that, Amanda! Yes – the almond paste streusel on these muffins is INSANE!

  4. 5 stars
    I love this as a switch from lemon poppy seed. And you are so right. Almond paste is the BEST.

  5. 5 stars
    Almond paste sounds perfect for streusel! Such a great combination with the muffins.

  6. 5 stars
    I had some extra sour cream to use so I came to your site to get some ideas, and it delivered! These muffins are perfect because I also had some marzipan to use up. And omg. Thank goodness I made a double batch. They are excellent. I made one change because I was in a time crunch, so instead of making the streusel (I know, I know, the best part!), I just chopped up the marzipan and folded it into the batter like chocolate chips. I was worried they would be too sweet because, as you mentioned, marzipan is different than almond paste. But I cut the sugar to 3/4 and they are perfect!! Thank you for this recipe — I’ll be making it again!

    • Gastronotherapy

      What a great hack, Laura!! 🙂 I love that you improvised and made it work (like Tim Gunn is always telling us to do!). I bet those marzipan bits were so good mixed into the muffins. Thanks for leaving a comment! And so happy that you love them as much as I do!

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