Almond Poppy Seed Muffins

Our family loves the flavor and texture of these almond poppyseed muffins – perfect for breakfast or snack time.
Almond Poppyseed Muffins

Thanks for all the great muffin flavor combination suggestions last week. I’ve got a lot of fun combinations to try. If you did not leave a flavor combination request last week – do so this week. I’d love to hear from you.

Today’s flavor combination – almond, poppy seed and a touch of citrus was inspired by a muffin I saw over at Try out this almond poppy seed muffin recipe!
Almond Poppyseed Muffins

They remind me of Costco’s poppyseed muffin but the citrus glaze on the top takes them up a few notches in my book.

I typically use 1 cup of milk or buttermilk in muffin recipes but for today’s recipe I substituted out half of that milk for oil for a slightly moister muffin. I left out the butter I usually put in to help cut down on the fat.

Almond Poppyseed Muffins

For the citrus glaze I used fresh orange juice but I think some lemon juice or even lime juice would be quite lovely or any combination there of.

Almond Poppyseed Muffins

Enjoy some Monday Morning loveliness with an Almond Poppy Seed Muffin.

Almond Poppy Seed Muffins}Muffin Mondays
  • 2 eggs
  • 1 C white sugar
  • ½ C oil
  • ½ C milk or buttermilk
  • ½ tsp salt
  • 1 Tbsp baking powder
  • 1 Tbsp poppy seeds
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2 C flour
  • ½ C sugar
  • ¼ C orange juice
  • ½ tsp vanilla extract
  • ½ tsp almond extract
  • 1 tsp butter
  • 1 tsp orange zest
  1. Beat together eggs, sugar and oil
  2. Mix in milk, salt, baking powder, poppy seeds, flavorings and flour
  3. Do not over mix
  4. Fill greased muffin tins ¾ full
  5. Bake at 350 for 15-20 minutes or until a toothpick inserted comes out clean
  6. Cool until slightly warm and then add glaze
  1. While baking mix together glaze and allow it to cool a bit and thicken slightly
  2. In a saucepan over low heat combine sugar, juice, extracts and butter
  3. Stir until sugar is dissolved
  4. Once glaze is cooled to room temperature dip tops of slightly warm muffins into glaze
Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. Nancy says

    Hi Leigh Anne!
    I love your muffin recipes. I made the orange creamsicle muffins, and they were soooo good. I couldn’t believe how much they tasted exactly like a creamsicle. People at work were amazed, and I quickly told them about your blog.
    One thing I wanted to ask is if you could take a picture of a muffin broken open. I like to see the density of the muffin and how it looks inside. Your pictures are great, and I would love to see that shot added to your muffin posts. Just a thought! :-)

  2. says

    Nancy, So glad you enjoyed the Creamsicle muffins – they are one of my favorite. Thanks for the suggestion – I have done that a couple of times but don’t do it everytime but I will try to do it each time now. It’s a good idea.

  3. Kim says

    I am excited to come across your recipe. I am going to make them NOW. It is hard to find a recipe for poppyseed muffins that doesn’t required a cup or more of oil!

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