Poppy Seed Muffins

12 Servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

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 Muffin with bite removed


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.

Poppy Seed Muffins ingredients in bowls


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.

Poppy Seed Muffins in muffin tin before baking

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.



  • 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.

Poppy Seed Muffins in muffin tin


  • 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.



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.

Poppy Seed Muffin on cutting board


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.


  • 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.

Poppy Seed Muffin on cutting board

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Poppy Seed Muffins

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.
Yield 12 Servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


  • 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


  • 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.


Calories: 243kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 116mg | Potassium: 79mg | Fiber: 1g | Sugar: 22g | Vitamin A: 70IU | Calcium: 46mg | Iron: 1mg

Poppy Seed Muffins collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. the best poppyseed muffins i ever had and im old! I added a handful of chocolate chips and a tablespoon of chia seeds! I’m on my 3rd muffin!

    1. Your comments made me giggle Rose. Thanks so much for taking the time to let me know you enjoyed the muffins.

  2. whoever said these are too sweet I do not agree with. I did reduce the sugar to one cup, and it turned out perfect

    1. Reducing the sugar to one cup would make a difference for sure. Glad your muffins turned out the way you like them!

    1. 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

  3. 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!

  4. 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.

  5. 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!

  6. 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! 🙂

  7. Made these today, they are delicious! Very tasty, light & fluffy. My family gobbled them up. Thank you for the recipe!

  8. 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.

  9. 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!

  10. 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!