Description

Moist and tender almond poppy seed muffins with a light crunch from poppy seeds and a sweet almond glaze. Perfect for breakfast, brunch, or an afternoon treat with coffee.

Ingredients

2 cups all-purpose flour

1 1/4 cups granulated sugar

1 tablespoon poppy seeds

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream

2 large eggs

1/2 cup vegetable oil

1/4 cup milk

1 1/2 teaspoons almond extract

1 teaspoon vanilla extract

1/2 cup powdered sugar (for glaze)

1 tablespoon milk (for glaze)

1/4 teaspoon almond extract (for glaze)

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Instructions

Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
In a large bowl, whisk together the flour, sugar, poppy seeds, baking soda, and salt.
In a separate bowl, mix the sour cream, eggs, oil, milk, almond extract, and vanilla until smooth.
Pour the wet mixture into the dry ingredients and stir until just combined—do not overmix.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the tin for 5 minutes, then transfer the muffins to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar, milk, and almond extract to make the glaze.
Drizzle the glaze over the cooled muffins just before serving.

Notes

Add 1 teaspoon of lemon or orange zest for a citrus twist.

Use mini muffin tins and bake for 10–12 minutes for bite-sized treats.

Top with sliced almonds before baking for extra texture.

Substitute sour cream with non-dairy yogurt and use almond milk for a dairy-free version.

Double the glaze and dip muffin tops for a sweeter finish.

Store in an airtight container at room temperature for up to 3 days or freeze unglazed for up to 2 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 275
Sugar: 18g
Sodium: 170mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg