Almond Poppy Seed Muffins Recipe
If you loved the old Costco Almond Poppyseed Muffins, this made-from-scratch, regular-sized copycat recipe is for you.
Serving12 Muffins
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup white sugar
- ½ cup butter, softened
- 2 large eggs
- 1 Tablespoon almond extract
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- ½ cup buttermilk
- 2 Tablespoons poppy seeds
- Sliced almonds, for topping (optional)
Instructions
- Preheat oven to 350℉ and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Set aside.
- In a separate bowl, cream together butter and eggs. Add almond extract, vanilla extract, lemon zest and buttermilk.
- Add the wet ingredients to the dry ingredients and mix until just combined. Fold in poppy seeds until evenly distributed.
- Fill each muffin tin about ¾ of the way full. Top each muffin with a sprinkle of sliced almonds (optional).
- Bake for 15-18 minutes, until muffins are slightly golden on top or toothpick inserted into the center of a muffin comes out clean with a few crumbles. Transfer muffins to a wire rack and let cool before serving.
Notes
Fill muffin tins at least ¾ of the way full. These are regular size (not jumbo) muffins, but we still want that bakery-style fullness.
Nutrition
Calories: 202 kcal · Carbohydrates: 26 g · Protein: 3 g · Fat: 10 g · Saturated Fat: 5 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 0.3 g · Cholesterol: 49 mg · Sodium: 261 mg · Potassium: 56 mg · Fiber: 1 g · Sugar: 13 g · Vitamin A: 293 IU · Vitamin C: 0.2 mg · Calcium: 62 mg · Iron: 1 mg