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Delicious tender Homemade Bakery-Style Almond-Poppy Seed Muffins topped with a scrumptious flavorful sliced almond streusel! The combination is simply heavenly!

Ever wake-up with a craving for those big fluffy tender moist bakery-style Almond Poppy Seed Muffins? Like the yummy Costco Poppy Seed Muffins!

Well your in luck! These easy, made from scratch, Almond Poppy Seed muffins are even better! They’re a tad denser than the store-bought brands, and jam packed with poppy seeds (don’t drug test for a new job after eating one of these bad boys! Lol) and punctuated with delicate hints of almond.

My favorite part of this recipe…the crispy sweet sliced almond streusel topping. Oh my goodness! So Good!! (If that doesn’t get ya to drooling…nothing will…except maybe Tom Selleck! Eye candy!)

With a few simple pantry ingredients, you’ll have a batch of these beauties whipped up in no time! Cravings fulfilled and a happy Nest to boot!

Ingredients

• 2 ½ cups All-purpose flour
• 2 ½ teaspoons baking powder
• 1 teaspoon salt
• 1 1/8 cups granulated sugar
• 2 large eggs
• 4 Tablespoons butter, melted and cooled (salted butter is fine)
• 1/4 cup vegetable oil
• 1 cup buttermilk
• 3 teaspoons almond extract
• 1/4 cup poppy seeds

Streusel Ingredients

• 1/4 cup granulated sugar
• 4 Tablespoons sliced almonds, crunched
• 1 teaspoon almond extract

How To Make Streusel Topped Almond Poppy Seed Muffins

For the streusel topping combine 1/4 cup granulated sugar, sliced almonds and almond extract.

Using a fork combine streusel ingredients until a fine crumb forms. Set mixture aside.

Almond Poppy Seed Muffin Batter Recipe

Preheat oven to 425 °F.

Line a standard 12-cup muffin tin with paper liners and spray with cooking spray.

I know, I know. Why are we spraying and lining the muffin tin? Because it works better. That’s the simple answer…okay it’s the only answer I have for this recipe. It just works. This is a “Trust Me” thing! Take a deep breath and just do it! I promise it works!

In a large bowl whisk together 2½ cups of all-purpose flour, 2 1/2 teaspoons of baking powder, and 1 teaspoon salt. Set aside. (You can add the poppy seeds at this point if you’d like. I just got out of order with my photos! Not a big surprise if you’re a regular here at my nest!)

TIP: Whisking dry ingredients replaces “sifting” and removes any lumps from the dry ingredients.

In a separate medium size bowl, or in the bowl of your mixer, add 1 and 1/8 cups granulated white sugar and 2 large eggs until thick and lemon colored.

NOTE: You can make this recipe just mixing by hand. A stand mixer is not necessary.

Mix until well combined. Mixture should be thick and lemon in color.

Add 4 Tablespoons butter and 1/4 cup vegetable oil. Slowly (don’t go crazy and start whisking on high-speed…yer arm will fall off!) whisk in 1 cup buttermilk and almond extract.

Add 1/4 cup poppy seeds to dry ingredients. I’ll admit…first time I made this recipe I thought I had added too many poppy seeds. Turns out it’s just the right amount.

Pour wet ingredients into dry ingredients.

Mix ingredients, by hand (not really with your hand… I just had visions of all reaching in with your hands…don’t play with your food!), until just combined. It’s important not to over mix this muffin recipe. It’s okay if there are a few little lumps here and there. (Kind of like me…a few lumps here and there!)

Preparing Muffins for Baking

Fill prepared muffin liners 3/4 full of batter, mounding slightly. You can fill them completely full if you are using the newer liners that reach above the rim of the baking tin cups.

This is the reason I love the new paper liners that extend above the rim of the muffin tin cups. More muffin batter in each tin! That means bigger muffins! Hooray!

I’ll place a link to the ones I use in the recipe card below.

Sprinkle sliced almond streusel over the top of each muffin. About 1 Tablespoon per muffin.

TIP: Sprinkle a few extra sliced almonds on top of the streusel mixture for picture perfect muffin tops.

Bake for 16–17 minutes or until a toothpick inserted comes out clean. Remove from oven and allow the muffins to rest for 3–5 minutes! (You take a rest too! You’ve earned it!).

Remove muffins from tin and place on cooling rack to finish cooling. This prevents them from over baking in the hot tin.

All that’s left is to get up close and personal with one of these mouth-watering beauties!

If this photo doesn’t have you running to the kitchen to start baking… I don’t know what will! Trust me when I say…you’ll love the flavor and texture of this muffin.

It’s everything you want in a Poppy Seed Muffin and don’t always find in a store-bought one. This is a hearty muffin. Nothing “airy” about them.

Other Favorite Muffin Recipes

• Bakery Style Fresh Cranberry Orange Muffins
• Pumpkin Apple Streusel Muffins
• Streusel Pecan Mixed Berry Muffins
• Blueberry Lemon Soda Bread Muffins
• Banana Crumb Muffins
• Banana Date Muffins from Joyous Apron
• Cheesy Jalapeno Cornbread Muffins from Julia’s Simply Southern

As always, Thanks so much for stopping by my Nest today and visiting with me! I hope you’ll give these wonderful Almond Poppy Seed Muffins a try the next time you’re craving a bakery-style muffin!

Happy Nesting!

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