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My kids have discovered their love of baking. My son makes homemade pretzels, my girls make cookies, and my other son makes jalapeño poppers and other savory foods. Even my little toddler will come into the kitchen with his stool and want to pour and mix ingredients for me. They've all figured out that if they ask to cook something---I won't say no. It's a life skill that they need to learn and I love seeing them in the kitchen!
Tip for Sticky Muffin Tops
Allow the muffins to cool until barely warm (NOT HOT) and place them in a large ziploc bag or airtight container to finish cooling. This creates a small amount of condensation and gives the muffins a moist and sticky texture.Almond Poppy Seed Muffin Recipe
This batter is my favorite and is so easy to customize to make blueberry, almond poppy seed, cinnamon streusel or lemon poppy seed muffins. I have more variations to share with your over the coming months! For now, be sure to check out these delicious blueberry muffins with streusel topping using the same batter! You might also like our mini chocolate chip pumpkin loaves.
Almond Poppy Seed Muffins
These almond poppy seed muffins will leave you feeling like you just enjoyed dessert for breakfast. Full of delicious vanilla and almond flavor and a crunch from the toasted almonds. A versatile muffin batter recipe is essential for any baker! This batter is my favorite and is so easy to customize to make blueberry, almond poppy seed, cinnamon streusel or lemon poppy seed muffins.
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Servings: 12 muffins
Calories: 196kcal
Ingredients
- 1 ½ cup all-purpose flour
- ¾ cup white sugar
- ½ teaspoon salt
- 2 teaspoon baking powder
- ⅓ cup vegetable oil
- 1 egg
- ⅓ cup milk
- 1 teaspoon vanilla
- 2 teaspoon almond extract
- 2 teaspoon poppy seeds
- ½ cup sliced almonds optional
Instructions
- Preheat oven to 375 degrees.
- Line 12 muffin tins with regular liners or spray with cooking spray.
- Combine flour, sugar, salt, and baking powder.
- Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
- Mix this with flour mixture. Add vanilla, almond extract, and fold in poppy seeds.
- Fill muffin cups half way with batter. Sprinkle with sliced almonds, if desired.
- Bake for 16-20 minutes in the preheated oven.
Notes
These muffins freeze well. Store in freezer bags for up to 3 months.
Nutrition
Calories: 196kcal
Here are more easy breakfast ideas you may enjoy!
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Lela LaBarbera says
I just made this recipe and it is wonderful! Now I did make a very few changes. I used almond flour in place of white flour, Splenda in place of sugar and I added a cup of blueberries. Much healthier, and probably even better texture and taste! I highly recommend you try it with all of those changes. The only thing I might change is a little less salt maybe.🤷♀️
Brandy says
Great tips!
Carrie Green says
Thanks for sharing these amazing recipe ideas. My baby loved eating it.
Erlene says
This is great! I make muffins for my kids too for back to school breakfasts. Thanks for sharing this on Merry Monday. Pinned and featured it on this week's party.
Shirley Wood says
Pinned. This recipe sounds delicious and looks that way too with those almonds on top! YUM! So glad you share with us at Merry Monday. Can't wait to see what you're up to next week.
Brittany says
These look amazing. I'm a sucker for poppyseed muffins of all shapes and sizes! Pinned to share the love!
Probably won't last too long with my five boys 🙂
Brit from dirtnoisejoys.com
Jess says
YUM! Pinned! These sound amazing!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Miz Helen says
Beautiful Muffins, look delicious! Hope you are having a great weekend and thanks so much for sharing your with us at Full Plate Thursday!
Miz Helen