Hello again! It’s Alicia from The Baker Upstairs, and I’m so excited to share another tasty recipe with you today. These almond poppy seed muffins are so light and tender, and have a delicious almond flavor. They’re so easy to make, and perfect for breakfast or brunch!
One of the things I have really struggled with this year is getting into a good morning routine with my kids. Their school bus comes way too early, and we always seem to be running around like crazy in the morning, trying to get the backpacks and lunched packed, and the kids fed and dressed. It’s always chaotic and stressful, and a total mess! Now that we’re 3/4 of the way through the school year, I’ve finally discovered that the only way to make things work is to do as much prep as I can the night before. It sounds totally obvious, but somehow it took me quite a while to figure it out!
We’re still working on it, but my goal is that every night we’ll set out our clothes for the next day, check that the backpacks are packed and ready to go, and make our lunches. I’ve also found that figuring out breakfast the night before makes everything go more smoothly. We usually do something quick and easy, like toast and yogurt, or oatmeal, but everyone once in a while it’s fun to make something a little special, like these almond poppy seed muffins. My kids love them, and they’re so easy to make that it’s not much effort to whip up a batch at night and have them all ready to go in the morning. They are definitely one of our favorite breakfasts!
I adapted these almond poppy seed muffins from my favorite blueberry muffin recipe, but I made them even more tender and flavorful by using melted butter and sour cream, instead of the oil and milk the recipe originally called for. The muffin base is incredibly delicious, and the combination of almond and poppy seed is flavor perfection!
Almond Poppy Seed Muffins
The full recipe is at the bottom of this post, but here’s what you’ll need:
- almond extract
- sour cream
- baking powder
- poppy seeds
The muffin batter mixes up quickly, and the sour cream makes it a little thicker than a typical muffin batter. Don’t worry, though – when they bake, they will be totally light and tender!
Scoop the batter into a lined muffin tin, filling 3/4 full. I always use an ice cream scoop to make things quick and easy.
Bake the muffins for 16-18 minutes, or until they spring back when touched lightly on top. They puff up quite a bit in the oven as they bake. The almond extract makes them smell so good while they’re baking!
These muffins are my favorite when they’re still warm from the oven, and spread with some melty butter. So yummy!
These muffins are best when they’re enjoyed within a day or two of baking them, but they’re also so delicious that they tend to disappear pretty fast!
The texture of these muffins is incredible, and the sour cream adds a ton of moisture while still keeping them light and airy. These are definitely must-try muffins!
- 4 tablespoons butter, melted
- ¾ cup sugar
- 1 egg
- 2 teaspoons almond extract
- ½ cup sour cream
- ¼ cup milk
- 1½ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons poppy seeds
- Preheat the oven to 350. Line a 12 cup muffin tin with paper liners and set aside.
- In a large bowl, whisk together the melted butter and sugar. Add the egg, almond extract, sour cream, and milk, and mix until combined.
- In a small bowl, whisk together the flour, baking powder, salt, and poppy seeds. Add the dry ingredients to the wet ingredients, and mix until just combined.
- Scoop the batter into the prepared muffin tin, filling ¾ full. Bake 16-18 minutes, or until the tops of the muffins spring back when touched lightly.
These light and fluffy almond poppy seed muffins are so incredibly delicious, and easy to make too! They’re perfect for breakfast or brunch, and snacking any time!