I shop at Costco a few times a month and there are so many items that happen to find their way into my cart, like their almond poppyseed muffins. Lately our Costco has been selling two packages of muffins for the price of one, and I walk out with them more times than I can count. Now that I have this recipe to make almond poppyseed muffins at home, maybe I’ll buy them less! This flavor combination is one of my favorites, and these muffins taste like they came straight from a bakery counter.
Almond extract is a secret weapon ingredient when it comes to baked goods. The almond flavor in these muffins really shines, but even if you aren’t trying to highlight almond, go ahead and a little bit to your next baked good and see what happens. Something about almond extract just elevates baked goods to me. Try adding some to any muffins, bread, or cake that you make, especially vanilla cake!
I have posted a lot of muffin recipes on the blog, but these may be my favorite. They are excellent paired with coffee or tea and they keep really well. You can even make a double batch to keep the extra in the freezer. I’ve already decided that these will be added to the items I cook for friends who have had a baby.
Anytime a friend of mine has a baby, I bring the same thing (barring any dietary restrictions): Pioneer Woman’s baked ziti, a big salad, these chocolate chip cookies, and a bottle of wine. And now, I think I should add muffins. As a mom of three I have been SO appreciative of every meal I have gotten and am happy to repay the favor when friends of mine have babies of their own.
Make these for yourself, make them for a friend, make them for anyone who needs a delicious muffin!
- 2½ cups all-purpose flour
- ⅔ cup granulated sugar
- 2½ tsp. baking powder
- ¼ tsp. salt
- 2 tbsp. poppyseeds
- 6 tbsp. butter, melted and cooled
- ½ cup vegetable or canola oil
- ½ cup plain, full-fat Greek yogurt
- 2 tsp. almond extract
- 2 eggs
- 3 tbsp. milk
- Preheat oven to 350 degrees Fahrenheit. Spray a muffin tin with nonstick cooking spray.
- In a medium bowl, whisk together flour, sugar, baking powder, salt, and poppyseeds.
- In a large bowl, whisk together butter, oil, Greek yogurt, almond extract, eggs, and milk. Whisk until smooth and light in color.
- Add dry ingredients to wet ingredients and mix until just combined.
- Divide evenly between 12 muffin cups in prepared muffin tin.
- Bake for 20-22 minutes until a toothpick inserted into the center comes out clean.
- Transfer to a wire rack to cool.
- Enjoy!
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