Almond Poppy Seed Muffins Recipe
These tender and fluffy almond poppy seed muffins are sure to become your favorite muffin recipe. The nutty essence of almonds is combined with yogurt to makes them super moist, with poppy seeds adding texture. But the best part is the rich almond paste streusel on top that takes these homemade muffins to the next level.
Servings: 12 muffins
Calories: 417kcal
Equipment
- 1 medium muffin tin
- cupcake liners (baking cups)
Ingredients
For the muffins:
- 1 cup granulated sugar
- 2 Tablespoons poppy seeds
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 3 cups all-purpose flour
- ⅔ cup vegetable oil
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons almond extract
- 1 cup whole-milk yogurt or sour cream
- ½ cup milk
For the almond paste streusel:
- ¼ cup light brown sugar
- ¼ cup all-purpose flour
- ¼ cup almond paste
- 1 Tablespoon unsalted butter, room temperature
- ¼ 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 the 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. *You might have streusel left over, and it can be stored in the freezer.
- Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Transfer muffins to cooling rack. Can be served warm or completely cooled.
Notes
- If you don't have muffin/cupcake liners handy, be sure to spray your muffin tin really well to prevent the muffins from sticking.
- How to store: Muffins can be stored in the refrigerator (in an airtight container) for up to 4 days.
- Use room-temperature eggs. This allows you to incorporate more air into the eggs when you beat/whisk them, which results in light and fluffy muffins.
Nutrition
Calories: 417kcal | Carbohydrates: 57g | Protein: 6g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 339mg | Potassium: 141mg | Fiber: 2g | Sugar: 30g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 2mg
