Almond Poppyseed Muffin Recipe

Almond Poppyseed Muffins, hot and fresh from the oven

You can never go wrong with muffins, right?

I LOVE hosting friends & family for lazy afternoons of drinking too much coffee, or steeping up a variety of teas. This almond poppyseed muffin recipe has made an appearance in my oven quite a few times over the last few months.

What do I serve them with? Citrus green tea, London Fogs, and/or good strong black coffee. I love making a light roast from my local coffee shop in my pour over. I always grind my own beans using a grinder. It’s held up for 3 years so far!

Okay, I’d be lying if I said this almond poppyseed muffin recipe only use a few ingredients. HOWEVER they are all things I typically have in my pantry and fridge. I use a mix of all purpose and almond flour to really boost the flavor. the poppy seeds add a good crunch, and the Greek yogurt helps boost up the protein content and, arguably more important, keeps them nice and moist.

Helpful hint- DO NOT over mix your muffins. I like to mix until the batter is just starting to come together, then leave it alone for about 5 minutes. This will help hydrate your flour and give the end product a better texture.

Do not over mix your batter!

Okay, this is really exciting for me. This is the FIRST recipe I’m posting on this blog. YAY.

Read a bit about me here:

Almond Poppy Seed Muffins

Print Recipe
Tasty small(ish) batch muffins loaded with almond flavor and poppy seeds!
Course Breakfast, Snack
Cuisine American
Keyword Almond poppyseed, Muffins, no-oil, quick
Prep Time 20 mins
Cook Time 20 mins
Author Goose


  • Mixing bowl
  • Muffin tray
  • Muffin liners optional


  • 1 cup A.P. Flour
  • 1 cup cup Sugar
  • 1/2 cup Almond Flour
  • 2 TBSP Poppy Seeds
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 pinch Salt
  • 2 Eggs
  • 1/4 cup Applesauce
  • 1/4 cup greek yogurt
  • 1 tsp Almond Extract
  • 3/4 tsp Vanilla Extract


  • Preheat oven to 350
  • Mix wet ingredients in large mixing bowl- eggs, applesauce, yogurt, extracts, until well combined.
  • Mix dry ingredients into the wet at the same time- flours, sugar, rising agents, poppy seeds and a pinch of salt.
  • Let batter sit for about 10 minutes before scooping into your lined muffin tray. Try to fill the tins 3/4 full. (If you don't want to use liners, a spray of nonstick oil works, too!)
  • Bake muffins in oven at 350 for about 18-20 minutes. This Recipe makes 12 muffins if you don't chronically overfill your cups like I do.


These muffins are so dang tasty! 
The combo of sweetness and nuttiness make these my favorite for the mornings in the spring and summer. I’ve been having them while sipping earl grey tea on my balcony. 
If you’re a fan of almond- MAKE THESE! 

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