These Almond Poppy Seed Muffins will get you out of bed in the morning! This muffin recipe creates a super moist, flavorful breakfast . . . inspired by Costco Poppy Seed Muffins.
I practically lived on Costco muffins when I was a teenager! If I wasn’t eating beef jerky, Taco Bell or Cup O Noodle I was eating Costco muffins. And then I would wash it all down with Mountain Dew. I know, how am I still alive!?!?!
Luckily, somewhere along the way I realized I needed to actually consume food with some form of nutrients. But those Almond Poppy Seed Muffins are still one of my guilty pleasures. Now I make them at home and homemade means healthy… right? Right!?!?
These muffins are super moist and tasty. Now I just need to perfect my second favorite Costco muffins, Double Chocolate!
For the great almond flavor I used my Rodelle Pure Almond Extract
. I may or may not be completely obsessed with Almond Extract lately.
{ssshhh… I’m totally obsessed!}
Just look at that glorious muffin. It’s like I’m a teenager again except I have to do squats after I eat these muffins.
Damn middle aged metabolism!
They are worth it.
Make them giant like Costco does or standard size. Just make them! Trust me, you need these in your life.
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Almond Poppy Seed Muffins
Ingredients
- 1/2 Cup Unsalted Butter - softened
- 1/2 Cup Sugar
- 1/2 Cup Whole Milk
- 1/2 Cup Sour Cream, or Greek yogurt
- 1 Large Egg
- 1-2 Tablespoons Almond Extract*
- 1½ Cups All Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Sea Salt
- 1 Tablespoon Poppy Seeds
Instructions
- Preheat oven to 375°F
- Cream butter and sugar.
- Lightly beat milk, sour cream, egg and almond extract. Add to butter mixture while mixing.
- Sift in flour, baking powder and salt. Mix until just combined. Do not over mix.
- Stir in poppy seeds.
- Transfer to 12 standard muffin tins with liners or 6 jumbo muffin tins with liners.
- For standard muffins: Bake 18-20 minutes or until light golden on edges.
- For jumbo muffins: Bake 22-23 minutes or until toothpick can be inserted and removed clean.
- Transfer muffins to cooling rack. Allow to cool completely before transferring to airtight container.
Notes
*Use 1 Tb almond extract for a more mild almond flavor. 2 Tb for extreme almond!
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These look delicious! Can you prepare the batter the night before and refrigerate? If so, will I need to adjust the baking time?
Hi Erica. I have never tried letting the batter sit overnight so I cannot say for sure. I would imagine that it would change the consistency and affect the baking as all the ingredients would be cold.
My favorite!!!! Love this!
I tried making this recipe this mmorning and they turned out really salty and way to almond-y. Plus they were really dense and didn’t brown on the top. I don’t cook with sea salt a lot so if I make these again I will use a different salt.
Sorry for your trouble, Rebecca. I included a note at the bottom of the recipe about decreasing the almond extract for a more mild version. Plus, I find that extract can vary in intensity quite a bit. If using regular table salt decrease by at least half as it is much saltier tasting than sea salt. Thanks for the feedback and happy holidays!
I just made these. They taste great but they didn’t rise, they had a very strange consistency, and the muffin stuck horribly to the paper cases. They don’t look anything like the ones in your pictures so I must have done something wrong. I just have no idea what as I followed the directions to the letter. Weird!
Hmmm, I don’t know. There are so many variables in baking. For a non-rise I usually check the freshness of my baking powder.
They are super moist but mine also didnt rise properly but i had a little bit to much an made some extra in guglehupf tins and these turned out awesome =3 so next time I make these i’m going straigth for guglehupf tins
Thanks for the feedback 🙂
Made these this morning and they came out beautifully. Rose well and browned perfectly, family enjoyed! Will definitely make these again!
Very good! I cooked mine for 16 min and they came out perfect and moist. I added the 2 Tbsp. of extract, but I could have added even more (I’m weird and love really strong flavors).
are you sure you didn’t use a 1/2 tablespoon rather than a 1/2 teaspoon?
Like everyone else, my muffins barely rose and didn’t turn brown. And half of each muffin stuck to the baking papers. They’re also very bland and not close to sweet enough, with only a half cup of sugar. They also took twice as long as the recipe to bake, even though I followed the recipe exactly as written. NOWHERE near the Costco muffins you claim these were inspired by — I love those muffins, and it’s why I chose your recipe over others. I really wanted to love these, but they were a big disappointment in my house 🙁
Mine were perfect and soooooo delicious
I used 12 silicone donut pans because I ran out of cupcake liners. They were perfect!!