Poppy Seed Muffins are the perfect way to start your day! Make sweet, tender, and buttery muffins in 30 minutes that are great to keep in the freezer.
Baked Goods like muffins make an excellent breakfast or filling snack. Just like Blueberry Crumb Muffins and Cinnamon Streusel Muffins, these Poppy Seed Muffins are great to grab on your way out the door and enjoy on your way to work or to run errands.
POPPY SEED MUFFINS
These muffins are perfectly sweet and soft. The vanilla and almond extract in the ingredients add a lot of excellent flavor to the poppy seed muffins. The almond gives a lot of sweetness to the breakfast. The poppy seeds also add some great flavor and crunch to the moist vanilla cake.
Just like Poppy Seed Bread, this recipe for Almond Poppy Seed Muffins is a moist, bakery-worthy breakfast. Enjoy them on a slow morning with a cup of coffee or on your way out the door on a busy day. It’s an easy go-to recipe for any kind of day.
For a delicious breakfast with some extra flavor, you can pull-apart the muffin and add some butter, cream cheese, or raspberry jam to the center.
MAKE-AHEAD MUFFINS
Poppyseed Muffins are perfect for making ahead of time and freezing for later. Prepare the muffin recipe as usual, then wait for it to cool before putting the muffin cups in the freezer.
Leave the Almond Poppyseed Muffins in the muffin tin and freeze them for an hour. After flash freezing the muffins move them to a freezer bag. Freezing them for the hour will make sure the Almond Poppy Seed Muffins don’t stick to each other in the freezer.
They’ll last well in the freezer for up to 3 months. You can take the muffins out a few at a time and put them in the fridge to defrost to enjoy Poppyseed Muffins slowly over a few months.
MORE MUFFIN RECIPES
Pumpkin Muffins
Chocolate Banana Muffins
Chocolate Chip Muffins
Cranberry Orange Muffins
TIPS FOR MAKING THE PERFECT POPPY SEED MUFFINS
- Prep: Preheat your oven to 350 degrees F and line your muffin pan with paper liners.
- Wet ingredients: Whisk together the milk, sugar, oil, eggs, poppy seeds, almond, and vanilla extract in a large bowl.
- Dry Ingredients: Slowly sift together the all-purpose flour, baking powder, and salt. Then mix in the wet ingredients, but be careful not to over-mix.
- Bake: Use an ice cream scoop or another spoon to scoop the batter into the muffin liners. Bake the Almond Poppy Seed Muffin recipe for 20-22 minutes. To check if they’re done, put a toothpick in the center of the muffin. You’ll know the muffins are finished baking when the toothpick comes out clean, and the bread is soft and springy.
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VARIATIONS ON POPPY SEED MUFFINS
- Lemon Poppy Seed Muffins: Poppy seeds pair wonderfully with lemon-y flavor. Use either lemon zest or lemon juice to replace the almond flavor and make Lemon Poppy Seed Muffins. For perfect Lemon Poppy Seed Muffins, add in 2 tablespoons fresh lemon juice and 1 ½ tablespoon lemon zest to the batter.
- Orange and Lemon Poppy Seed Muffins: For even more delicious tangy flavor, add in some orange zest along with the lemon juice to make Orange and Lemon Poppy Seed Muffins.
- Flour: You can exchange the all-purpose flour for wheat flour to make slightly healthier muffins. You could also use oat flour or almond flour to make gluten-free muffins.
- Add-ins: Try adding in some more mix-ins besides the poppy seeds. You could add blueberries, sliced almonds, pecans, or coconut flakes to the Almond Poppy Seed Muffins.
- Mini-muffins: To make mini-muffins prepare the Poppy Seed Muffins or Lemon Poppy Seed Muffin batter as usual. Mini Poppy Seed Muffin recipe will take less time to bake, so keep your eye on them in the oven.
MORE BAKERY-STYLE RECIPES
Creamy Lemon Crumb Bars
Blueberry Muffin Bread
Cinnamon Streusel Bread
Easy Snickerdoodle Cookies
GLAZED LEMON MUFFINS
To add some lemon flavor to your Poppy Seed Muffins, you can make an easy glaze to put over the top. Here’s a step-by-step guide to making a lemon glaze with just 3 ingredients.
- In a small bowl, whisk together 1 cup of confectioner sugar and 2 tablespoons of milk or almond milk.
- Mix in 1 tablespoon lemon juice.
- Add more milk or sugar as needed to reach the right consistency.
- Drizzle the glaze over your lemon muffins, and enjoy.
CREAM CHEESE FROSTING
To make Poppy Seed Muffins more like a cupcake, add spread some frosting over the top and enjoy Poppyseed Cupcakes. The vanilla poppy seed cupcakes will pair very well with many types of frosting, but this is a simple recipe for cream cheese frosting.
- Mix together ½ cup softened unsalted butter and 8 ounces cream cheese.
- Add in 4 cups of confectioner sugar and 2 teaspoons vanilla extract.
- If you’d like to add some almond flavor add in almond extract. Or for Lemon Poppyseed Cupcakes add in lemon juice or lemon curd to the frosting, and make lemony cupcakes.
HOW TO STORE POPPY SEED MUFFINS
- Serve: If you don’t add frosting to the muffins, you can keep them at room temperature for 1-2 days. Put them in an airtight container to keep them fresh and moist.
- Store: Almond Poppy Seed Muffins can be stored in the fridge for up to a week. After baking, let them cool to room temperature then put them in a freezer bag or other airtight container in the refrigerator.
- Freeze: Flash freeze your muffins for an hour in the muffin tin, then move them to a freezer bag to keep them frozen for up to 3 months.
Ingredients
- 3/4 cup whole milk
- 1 1/4 cups sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tablespoon poppy seeds
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 1/2 cups flour
- 3/4 teaspoons baking powder
- 1/2 teaspoons salt
Instructions
- Preheat oven to 350 degrees and line a muffin tin with muffin liners.
- In a large bowl whisk together milk, sugar, oil, eggs, poppy seeds, vanilla extract, and almond extract.
- Sift together flour, baking powder and salt then add to the wet ingredients and whisk until combined.
- Scoop batter into muffin liners (an ice cream scoop works well for this).
- Bake for 20-22 minutes until a toothpick comes out clean.
Nutrition
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whoever said these are too sweet I do not agree with. I did reduce the sugar to one cup, and it turned out perfect
Reducing the sugar to one cup would make a difference for sure. Glad your muffins turned out the way you like them!
Good muffin, good recipe.
This turned out great thank you, my kids loved them added a bit of lemon zest and ended up using butter and oil as I didn’t have enough oil lol Has anyone made a loaf instead wondering if it’ll work
Definitely the best muffin recipe I’ve followed. soft, sweet and fluffy. I substituted 1/2 of the oil for butter. Thanks for a great recipe!
I just made these They didn’t hardly rise and was mushy. They also had very little taste
In my opinion didn’t taste fully like poppy seed it tasted like a plain sugar muffin.??
Not my favorite, it doesn’t taste much like poppy seed, it tastes more like cardboard,
Made these for my co-workers. They loved them! Promised them again this week.
This poppy seed muffin is excellent. Quick, easy and delicious. Highly recommended
Very good muffins. So Light and fluffy and very moist!!
Awesome and simple recipe. I hate “LemOn” poppy seed muffins at the grocery so I gave this a shot. I definitely would fail a drug test because I ate 4 of them immediately. Totally worth it.
These poppy seed muffins were delicious! I will for sure make them again. They were so fluffy! Others I’ve made seem so dense and dry. I did replace the vanilla with 1 tablespoons of lemon juice and hubby loved them!!!! Thanks for sharing this great recipe!
My two year old woke up this morning and decided he wanted muffins for breakfast lol 🙂 I didn’t have any so I found this recipe. They were super fast to whip up and very delicious! He ate two and kept asking for more, I had to say no because of the sugar in them, but it looks like these will be a new house favorite! Thank you so much! 🙂
Made these today, they are delicious! Very tasty, light & fluffy. My family gobbled them up. Thank you for the recipe!
You’re welcome, Jenelle.
I made them my self I’m a kid i i bake a lot i like to bake a lot of muffins for breakfast, and these were so GOOD!!!!!!!!!!!!!!!!!!!!!!! I loved them a lot I’m going to make a batch tomorrow morning.
Yay!! Thanks for coming back to let me know, Tim.
As is, the recipe is simply too sweet! After reducing the sugar to 2/3 cup, they were perfect!
I have been searching for a poppy seed muffin recipe that doesn’t have lemon or glaze. Thanks for sharing this recipe!
Thank you for this recipe! I have made these muffins recipe twice already and it has not failed me!!!love it, super fluffy and great with the poppy seed. So yum!
Yay! Glad to know they’re such a hit!
Would it be better if you replace the oil with unsalted butter?
You can use butter if you’d like. Enjoy!
Love the idea of having them ready in the freezer whenever I’m in the mood. Saves my mornings!
I’m all for easy mornings too, Jen.
These were fantastic! Perfectly soft and super delicious!
I’m so glad you enjoyed them, Stephanie.