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4.86 from 7 votes

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. 
Course Breakfast
Cuisine American
Keyword almond poppyseed, poppyseed, muffins, quick, easy
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 196kcal


  • 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


  • 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.



These muffins freeze well. Store in freezer bags for up to 3 months.


Calories: 196kcal