These almond poppy seed muffins are so light and tender, with a fantastic combination of flavors! They’re so easy to make and so delicious!
One of the most humbling things about being a food blogger with four kids is realizing how little my kids actually like a lot of the food I make. I learned how to cook from scratch in order to feed my oldest real food (instead of relying on boxed mixes and canned soups like I had for the first few years of my marriage). And now that she’s sixteen, she loves most things that I make and is willing to try pretty much anything. But there were years and years of her life where she subsisted on cheese, crackers, and fruit, and turned her nose up at nearly everything I made.
My two year old is currently in an extremely restrictive eating phase right now, and it’s a challenge nearly every day to figure out what she will eat. One thing she asks for frequently, though, is muffins. I am always happy to whip up a batch of muffins if it means she will actually sit down and eat something! She loves the classic blueberry muffins and strawberry muffins that I make frequently, but one day she was demanding muffins and I didn’t have any fresh berries on hand. I decided to try making some almond poppy seed muffins for her instead, and they have become a new favorite! She calls them “sprinkle muffins” and requests them frequently. Again, any time I find a new food that she is actually willing to eat, it feels like a win!
These almond poppy seed muffins are simple and delicious, and made with ingredients I nearly always have on hand. (And thank goodness, because when the two year old wants muffins, she wants them NOW.) The texture of the muffins is perfectly light and fluffy, but they still hold together well and don’t leave crumbs all over your lap. Sometimes I double the batch and put half of them in the freezer for another day, and they freeze really well. These almond poppy seed muffins are a favorite around here!
Almond Poppy Seed MuffinsPrint Recipe
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup sugar
- 2 teaspoons poppy seeds
- 1 cup buttermilk warmed
- 1/4 cup canola oil
- 4 tablespoons melted butter
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 2 teaspoons poppy seeds
- Preheat the oven to 425. Add 18 paper liners to two muffin tins. In a large bowl, whisk together the flour, baking powder, salt, sugar, and poppy seeds. In a small bowl or measuring cup, whisk together the buttermilk, oil, melted butter, eggs, vanilla, and almond extract. Pour the wet ingredients into the dry ingredients, and mix until just barely combined.
- Scoop the batter into the prepared muffin tins, filling 3/4 full. Bake 15-18 minutes, or until light golden brown on top and cooked through.