Almond Poppyseed Muffins

I tried a new recipe for Almond Poppyseed Muffins recently, and thought I’d share the recipe for these easy and delicious breakfast treats with you today!Almond Poppyseed Muffins / The Grateful Girl Cooks!

They are incredibly EASY to make, and have a delicious light almond flavor.  In about 30 minutes total time, I had 18 of these tasty muffins out of the oven and waiting to be eaten… not too shabby!  These are the perfect muffins to grab on the way out the front door for work, school, etc.

Here’s how to make them:  Mix up the dry ingredients (flour, sugar, poppy seeds, baking powder, and salt) in a large mixing bowl.  Set aside.

Dry ingredients for muffins in mixing bowl

In a separate bowl, whisk together eggs, milk, oil, vanilla and almond extracts.

Whisking wet ingredients (oil, eggs, extract, etc.) in bowl

Pour the egg mixture into the dry ingredients, and stir only until just mixed together.

Pouring egg mixture into dry ingredients in bowl

Poppyseed muffin batter in large glass mixing bowl

Divide the batter evenly into greased or paper-lined muffin cups. Fill them 2/3 of the way full. Bake in a pre-heated oven at 350 degrees for 20-25 minutes, or until done.  To test for doneness, stick a toothpick into center of muffin. If toothpick comes out clean, muffins are done.  The muffins should be light golden brown, as well.

Batter in paper-lined muffin cup holders

When done, let the muffins cool for about 10 minutes in the muffin pans, then remove them to a wire rack to finish cooling.

Muffins on wire rack cooling

That’s it!!! Now you can serve and enjoy these tasty muffins!  Hope you enjoy these simple almond poppyseed muffins. In no time at all, you can make a dozen and a half of these! They also are freezable, if wrapped well.

Almond Poppyseed Muffins cooling on a wire rack

Have a great day – my sincere prayer is that you will know and sense the amazing, unconditional love of God.  He loves you and me so very much… for THAT I am forever grateful.

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Almond Poppyseed Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Grab one of these tasty, easy to make almond poppyseed muffins for breakfast "on the go"!
Category: Breakfast
Servings: 18 muffins
Calories Per Serving: 220 kcal
Author: JB at The Grateful Girl Cooks!
  • 3 cups all purpose flour
  • 2 1/2 cups granulated sugar
  • 2 Tablespoons poppy seeds
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 3 large eggs
  • 1 1/2 cups milk
  • 1 cup vegetable or canola oil
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons almond extract
  1. Before beginning, preheat oven to 350 degrees. Grease muffin pan or fill it with paper-lined muffin cups.
  2. Mix the dry ingredients together in a large bowl.
  3. In a separate bowl, whisk the eggs, milk, oil, vanilla and almond extracts together until combined.
  4. Stir the wet ingredients into the bowl with the dry ingredients. Stir mixture only until ingredients are moist and mixed together.
  5. Fill the prepared muffin cups 2/3 full of batter. Bake muffins at 350 degrees for 20-25 minutes or until light golden brown and tested for doneness (I use a toothpick into the middle of the muffin).
  6. Remove from oven. Let muffins cool in the muffin tin for 10 minutes, then remove them to a wire rack to finish cooling. Serve and enjoy!
Nutrition Facts
Almond Poppyseed Muffins
Amount Per Serving (1 muffin)
Calories 220 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 28mg 9%
Sodium 214mg 9%
Potassium 102mg 3%
Total Carbohydrates 45g 15%
Sugars 28g
Protein 3g 6%
Vitamin A 1.6%
Calcium 6.1%
Iron 6.9%
* Percent Daily Values are based on a 2000 calorie diet.





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