Almond Poppy Seed Muffins Recipe

almond poppy seed muffins arranged on parchment paper.

4.82 from 11 votes

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.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 417kcal

Author: MaryAnne

Equipment

1 medium muffin tin
cupcake liners (baking cups)
mixing bowls

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.

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