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Have you ever tried Costco’s almond poppy seed muffins? If you have, this is a copycat version of it! It’s my fav muffin and I knew I had to recreate it at home!
These Poppy Seed Almond Muffins are soft, fluffy, and bursting with sweet almond flavor. With a tender crumb and delicate crunch from the poppy seeds, they’re the perfect cozy bakery-style treat for breakfast, snacking, or coffee breaks.
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HERE IS HOW TO MAKE POPPY SEED ALMOND MUFFINS:
WHERE CAN I FIND THESE INGREDIENTS?
The ingredients are super simple! You should be able to find it at any grocery store and maybe even have most of it at home! I love baking myself, so I had most of these at home already. You’ll find most of the items in your pantry or baking aisles, and then you’ll just need to head to the dairy section for eggs, sour cream and milk.
WHAT ARE THE INGREDIENTS?
The ingredients to make these yummy almond poppy seed muffins are:
- White Flour
- Salt
- Baking Soda
- Baking Powder
- Oil
- White Sugar
- Eggs
- Vanilla Extract
- Almond Extract
- Sour Cream
- Milk
- Poppy Seeds
- Slivered Almonds
WHAT EQUIPMENT DO I NEED?
If you already bake, you shouldn’t need anything special but if you don’t bake and need to pick up baking equipment from scratch, you can start off with super simple things. I always recommend glass mixing bowls, measuring cups and cups to begin with! Then for this, you’ll need some baking liners and a muffin tin. Honestly, you can mix the muffin batter with anything you find. I usually like to whisk and use a spatula!
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CAN I SUBSTITUTE/ADD ANYTHING OUT?
I love baking, but I always say that I’m not a professional baker, so to truly know what swaps would be good for this recipe, but here are some things you can add to change it up to your liking!
- Chopped fresh or frozen foods like blueberries, strawberries or rapsberries
- Chocolate chips or chunks
- Other nuts like chopped pistachios or walnuts
- Coarse sugar on top like turbinado or sanding sugar
WHAT DO POPPY SEED ALMOND MUFFINS TASTE LIKE?
Poppyseed almond muffins taste soft, buttery, and lightly sweet with a cozy bakery-style flavor. 🧁✨
The almond flavor is warm, nutty, and slightly floral, giving the muffins a rich, comforting taste that pairs perfectly with the delicate crunch of poppy seeds. The texture is tender and fluffy, while the poppy seeds add tiny little bursts of texture in every bite.
They’re subtle yet flavorful like a cross between a classic almond pastry and a soft vanilla muffin with a little extra charm!
HOW LONG DOES IT KEEP FOR?
Poppy Seed Almond Muffins can last:
- At room temperature: about 2–3 days in an airtight container.
- In the fridge: up to 1 week, though they may dry out slightly so have it with a cup or warm tea or coffee!
- In the freezer: up to 2–3 months if tightly wrapped or stored in a freezer-safe container.
For the best texture, warm refrigerated or frozen muffins in the microwave for a few seconds before serving.
INSPIRATIONS FOR THIS RECIPE?
I LOVE the Costco almond poppy seed muffins and thought, you know what I can make them at home with better ingredients! So often, you read labels on things and there’s such a ton of things you don’t know or can’t pronounce. Knowing what goes into my food has always been important to me!
I usually go to Costco every 2 weeks to a month, and thought that next time I’ll buy a pack, but there was this one time, in my impatient fashion, I didn’t want to wait so I thought you know what I can make this myself and I did and don’t regret it!
ANY OTHER NOTES?
No other notes for this one!! Enjoy with a cup of warm tea or coffee!
Poppy Seed Almond Muffins
Ingredients
- 2 1/4 Cups Flour
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 3/4 Cup Oil
- 1 Cup White Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 1 Tbsp Almond Extract
- 3/4 Cup Sour Cream
- 1/4 Cup Milk
- 2 Tbsp Poppy Seeds
- 1/4 Cup Slivered Almonds sprinkle on top
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with liners or lightly grease it.
- In a large bowl, whisk together oil, sugar, eggs, vanilla extract, almond extract, sour cream, and milk until smooth.
- Add flour, salt, baking soda, and baking powder directly into the same bowl. Gently mix until just combined.
- Fold in the poppy seeds.
- Divide the batter evenly between the 12 muffin cups and sprinkle slivered almonds on top.
- Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving.
Thank you so much for reading to the end of this recipe! Hope you enjoy this as much as I do! ❤️
Xo,
Lynn
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