These almond poppyseed muffins are perfect for a coffee clutch or when you want a quick breakfast to go!
The flavor combination of almond and poppyseeds is one of my favorites!!! These muffins are wonderful, and this recipe is so easy to whip together!
The almond poppyseed muffins also freeze very nicely, so you can prepare them ahead of time and pull them out of the freezer when you need to!!
Ingredients in the Almond Poppyseed Muffins…
These muffins have a few ingredients that you may need to run to the grocery store to purchase, so you may need to plan ahead when making them!
The dry ingredients in this recipe are flour, white sugar, baking powder, baking soda, salt, and poppyseeds!
The wet ingredients in the recipe include sour cream, heavy cream, vanilla extract and almond extract, an egg, and melted butter.
You can also use sliced almonds for a topping if you’d like! This is optional, but the almonds add a little crunch and extra flavor to the muffins, so I like to add them!!
I usually keep almond extract and poppyseeds (and all the other ingredients) in my fridge or pantry, but I needed to run to the store to snab the heavy cream!! If you don’t have heavy cream and you don’t want to run to the store, there is a substitute!
You can substitute heavy cream with milk and butter! Here’s how…melt 1 tablespoon butter and let cool. Then whisk it together with 3 tablespoons whole milk. This will give you the ¼ cup of rich creamy dairy milk you need for this recipe if you don’t have heavy cream.
Mixing the batter…
Combine all of the dry ingredients into one bowl, and whisk them together to mix them up well.
Combine all of the wet ingredients into a medium mixing bowl. Stir well to mix until they’re all creamy.
Add the dry ingredients, a little at a time, to the wet ingredients until you have a smooth batter.
Bake the Muffins
I like to make these muffins in large muffins tins. The recipe yields 6 large muffins. If you’re making the muffins in small muffin tins, you’ll get about 12.
Spray the muffin tin with non-stick baking spray. You can also use liners if you prefer!
Add batter a spoonful at a time to even distribute it to make either 6 large or 12 small muffins. Place some sliced almonds on top of the batter in each tin.
Bake the muffins at 375 degrees for about 15-20 minutes. Check for doneness by inserting a toothpick in the middle of a muffin. When the toothpick comes out clean the muffins are done! They should be a little toasty brown on top, yum!!
Cool muffins on a wire rack. These are so yummy when they’re still warm!!
Store the muffins in an airtight container. Like I said earlier, these muffins freeze nicely so you could double the batch and have muffins on hand in your freezer the next time company comes!
Almond Poppyseed Muffins
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- 1 1/2 cups flour
- 1/2 cup white sugar
- 1 tablespoon poppy seeds
- 1/2 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sour cream
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 egg
- 1/4 cup melted butter
- sliced almonds, optional for topping
- Preheat oven to 375° F.
- Whisk all dry ingredients together in a bowl to mix them well.
- Stir together all wet ingredients in a different bowl, mixing them together well. Add dry ingredients a little at a time to the wet ingredients. Stirring well to mix.
- Spray or line muffin tins. Distribute batter a spoonful at a time into 6 large or 12 small muffin tins. Top with sliced almonds if you'd like!Bake at 375° F. for 15-20 minutes until toothpick inserted in middle comes out clean.