Almond Poppy Seed Muffins

4.70 from 10 votes

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.

Course Breakfast

Cuisine American

Keyword almond poppyseed, poppyseed, muffins, quick, easy

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 196kcal

Ingredients

1 1/2 cup all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoon baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 teaspoon vanilla
2 teaspoon almond extract
2 teaspoon poppy seeds
1/2 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 18-20 minutes in the preheated oven.