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Almond Poppy Seed Muffins


Almond Poppy Seed Muffins

Almond Poppy Seed Muffins

Diana Rattray

 These fragrant, delicious almond flavored muffins are perfect for a breakfast or brunch get together.

Prep Time: 15 minutes

Cook Time: 24 minutes

Total Time: 39 minutes

Yield: Makes 16 to 18 Muffins


  • 3 3/4 cups all-purpose flour, 12 ounces
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons poppy seeds
  • 14 tablespoons butter, 7 ounces
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • 1/2 teaspoon almond extract
  • 1 cup buttermilk
  • Glaze (optional)
  • 2/3 cup powdered sugar
  • 1 tablespoon melted butter
  • 3/4 teaspoon almond extract
  • 3 to 5 tablespoons light cream or milk, or enough for drizzling consistency


 Heat oven to 375 ° F. Grease and lightly flour 16 top 18 muffin cups or line with paper liners. 

In a bowl, combine the flour, baking powder, soda, salt, and poppy seeds. Whisk to blend and set aside.

In a mixing bowl with electric mixer, cream the 14 tablespoons of butter and granulated sugar until light. Beat in the eggs until well blended. Add 1/2 teaspoon almond extract and blend well. Add the flour mixture and buttermilk; beat just until blended. 

Fill muffin cups about 2/3 full.

Bake for 22 to 27 minutes, or until lightly browned and a cake tester comes out clean when inserted into the center.

Remove the pan of muffins on a rack to cool slightly.

If using the glaze, mix the powdered sugar with the 1 tablespoon of melted butter, 3/4 teaspoon almond extract and a few tablespoons of milk or light cream. Add more milk or light cream to make a drizzling consistency. Whisk until smooth.

Drizzle the glaze mixture over the warm muffins and let them stand until cooled. 

Makes 16 to 18 standard size muffins.

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