These almond poppy seed muffins are addicting! This is my favorite muffin recipe. They are great for breakfast, snack, or a midnight snack!  They are perfect to make for a brunch, or to have breakfast on the go. Muffins can sometimes be a bit tricky at high altitude, but this recipe will not disappoint!

I really like making these on a snowy day as a comforting breakfast food or snack. Almond poppy seed muffins are also great for brunch! It is easy to make them ahead of time and bring them to a gathering. And they also freeze really well! That way you could make them ahead of time, then defrost when you are ready to eat them! The easiest way is to just set them on a cooling rack at room temperature until they have defrosted.

If you are at high altitude, follow the high-altitude recipe that has the adjustments done for you! This recipe should work between 5,000 and 10,000ft in elevation. And if you are below that, then refer to the sea level recipe.

You will find the high-altitude recipe for the Almond Poppy Seed Muffins right below, and the sea level recipe is at the end. I hope you enjoy! Be sure to comment if you try out the recipe or have any questions! And if you are looking for another great breakfast recipe, check out my Pumpkin Spice Waffles!

High Altitude Almond Poppy Seed Muffins

These almond poppy seed muffins are addicting! Great for breakfast, snack, or midnight snack! Recipe makes about 12 muffins.

5 from 1 vote

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Equipment

• muffin pan(s)
• baking cups/cupcake liners

Ingredients

  

• 2 cups flour + 2tbsp
• 1 1/4 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp salt
• 1/2 cup butter
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tbsp almond extract
• 1 tsp vanilla extract
• 1 1/4 cup buttermilk
• 2 tbsp poppy seeds

Instructions

 

• Preheat the oven to 375F and line the muffin pan(s) with baking cups
• In a small bowl combine the flour, baking powder, baking soda, and salt.
• In your mixing bowl combine the butter and the sugar. Mix for a few minutes until light and fluffy.
• Add the eggs to the butter and sugar and mix until just combined.
• Scrape the bowl and add in the almond and vanilla extracts. Mix until combined.
• Add half of the buttermilk to the mixing bowl and mix until just combined. Then add half of the flour mixture and mix. Repeat.
• Add in the poppy seeds and mix quickly, then mix by hand to make sure everything is incorporated.
• Fill the muffin pan(s) and add the mix until it is almost full, a little below the top of the pan.
• Bake for 18-20min, until a toothpick in the center comes out clean.
• Let muffins cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely.
• Store in an air tight container. They will last about 2 days at room temperature or up to 5 days in the refrigerator. You can freeze the muffins for up to 3 months.

Almond Poppy Seed Muffins

These almond poppy seed muffins are addicting! Great for breakfast, snack, or midnight snack! Recipe makes about 12 muffins.

5 from 1 vote

Print Recipe Pin Recipe

Equipment

• muffin pan(s)
• baking cups/cupcake liners

Ingredients

  

• 2 cups flour
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup butter
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tbsp almond extract
• 1 tsp vanilla extract
• 1 1/4 cup buttermilk
• 2 tbsp poppy seeds

Instructions

 

• Preheat the oven to 365F and line the muffin pan(s) with baking cups
• In a small bowl combine the flour, baking powder, baking soda, and salt.
• In your mixing bowl combine the butter and the sugar. Mix for a few minutes until light and fluffy.
• Add the eggs to the butter and sugar and mix until just combined.
• Scrape the bowl and add in the almond and vanilla extract. Mix until combined.
• Add half of the buttermilk to the mixing bowl and mix until just combined. Then add half of the flour mixture and mix. Repeat.
• Add in the poppy seeds and mix quickly, then mix by hand to make sure everything is incorporated.
• Fill the muffin pan(s) and add the mix until it is almost full, a little below the top of the pan.
• Bake for 18-20min, until a toothpick in the center comes out clean.
• Let muffins cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely.
• Store in an air tight container. They will last about 2 days at room temperature or up to 5 days in the refrigerator. You can freeze the muffins for up to 3 months.