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Almond poppy seed muffins are moist with a pop of almond flavor and a slight crunch from the poppy seeds in every bite. They are tender but dense like a quick bread.
These muffins are great for breakfast or a snack with a hot cup of coffee or tea. Eat them plain or spread them with your favorite butter substitute or some raspberry jam. They’re great by themselves or with some scrambled eggs or a plate of fresh fruit.
A basket of almond poppy seed muffins are a nice addition to a breakfast or brunch buffet. They are ideal to take to the office or to welcome the new neighbor to the neighborhood.
Almond poppy seed muffins are easy to make and they freeze well. I like to keep some in the freezer for those occasions when I just want a little something for breakfast or a quick treat to offer a visitor that stops by unexpectedly.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- King Arthur 00 flour
- Baking soda
- Baking powder
- Salt
- Poppy seeds
- Egg whites
- Sugar or equivalent sweetened – I used Truvia with stevia.
- Plain non fat yogurt
- Vanilla extract
- Almond extract
- Water
- Apple cider or white vinegar
Making the Muffins
- Add the vinegar to the water and set aside.
- Place the flour, baking powder, baking soda and salt in a bowl and combine the ingredients with a fork.
- Add the poppy seeds to the dry ingredients and toss to incorporate them into he flour mixture. Set aside.
- Add the egg whites, sweetener, vanilla extract and almond extract to a bowl. Beat with a hand mixer until they are frothy.
- Add the plain non fat yogurt to the wet ingredients and incorporate with the hand mixer.
- Add a portion of the dry ingredients to the wet ingredients and incorporate them with the hand mixer.
- Add the water and vinegar to the mixing bowl and continue to add and incorporate the dry ingredients into the wet ingredients until all the dry ingredients are incorporated.
- Use a large cookie scooper to portion the batter into foil lined cupcake tins.
- Bake until a toothpick inserted in the center of a muffin comes out clean. Remove the muffins from the oven and transfer to a cooing rack.
- Serve and enjoy. Store the leftovers in a plastic storage bag. These muffins freeze well.
Serving Ideas
- Almond poppy seed muffins are versatile. You can jazz them up by glazing the tops, topping them with a streusel topping, or drizzling a cream cheese icing over the tops.
- You can serve them warm with your favorite butter substitute spread or some raspberry jam.
- These muffins are great as a mid-morning or mid-afternoon snack with a cup of coffee or tea.
- They are great for breakfast by themselves or as a side with some scrambled eggs or some fresh fruit.
WW 2 pt per muffin, 3 pt per 2 muffins, makes 16 muffins
Servings: 16 muffins
Calories: 80.1kcal
Equipment
- measuring cups and spoons
- bowl for dry ingredients
- large mixing bowl
- Wooden spoon
- spatula
- hand mixer
- cupcake tins
- foil cupcake tin liners
- cooling rack
Ingredients
- 2½ c King Arthur 00 flour
- 1½ tsp baking powder
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp black poppy seeds
- 5 egg whites OR 3 whole eggs
- 1 c sugar or sweetener equivalent to that amount of sugar (I used Truvia with stevia.)
- 1 tsp vanilla
- 6 tsp almond extract (see note below)
- ½ c plain non fat yogurt
- 2 tsp apple cider vinegar
- ½ c water
Instructions
- Preheat the oven to 350℉.
- Place foil liners in 16 cupcake wells. Set aside.
- Add the apple cider vinegar to the water and set aside.
- Place the flour, baking powder, baking soda and salt in a bowl. Use a fork to mix these ingredients together.
- Add the poppy seeds to the flour mixture and use a fork to distribute them evenly throughout the flour mixture. Set aside.
- Add the egg whites, sweetener, vanilla extract and almond extract to a large mixing bowl. Use a hand mixture to beat these ingredients together until they are frothy.
- Add the yogurt to the wet ingredients and use the mixer to beat them into the other wet ingredients.
- Add a portion of the flour mixture to the wet ingredients and use the hand mixer to combine them.
- Add the water and vinegar to the mixing bowl along with another portion of the flour mix. Use the hand mixer to combine these additions into the batter. Continue to add portions of the dry ingredients to the wet ingredients until all of the dry ingredients are incorporated into the wet ingredients.
- Use a large cookie scooper to portion the batter into the 16 lines cupcake wells.
- Bake the muffins at 350℉ for 18 - 21 min. Check the muffins at 18 min. You are looking for a toothpick inserted into the center to come out clean and the tops to be lightly golden. If the muffins are not quite done, bake them for an additional 2-3 min. I baked my batch for 21 min.
- Remove the muffins from the oven when done. Transfer them to a cooling rack to cool.
- Serve and enjoy. Leftovers can be stored in a plastic storage bag at room temperature for several days. They freeze well.
Notes
I realize that 6 tsp of almond extract sounds like a lot but on my first attempt I used 3 tsp and the muffins barely had any almond flavor. The 6 tsp of almond extract is not strong and it is not overpowering - it gives a nice almond flavor. I only made these muffins with King Arthur 00 flour so I don't know if this amount of almond extract will give the same results with all purpose flour.
Nutrition
Serving: 1muffin | Calories: 80.1kcal | Carbohydrates: 14.1g | Protein: 3.4g | Fat: 0.5g | Sodium: 176mg | Fiber: 2.6g | Sugar: 0.8g
Tried this recipe?Let us know how it was!
How do you make poppy filling? Can not find in store
Poppy seeds come in a jar and are usually found on the spice aisle in grocery stores. The ones I bought were by McCormick at my local Giants grocery store. Walmart sells them under their brand name of Great Value as well.
Hope this helps. Thank you for reaching out.