This post may contain affiliate links. Please see my disclosure policy.

Happy Monday! We’re kicking off the week with light and airy almond poppy seed muffins for the best breakfast! Perfumed with almond paste and drizzled with sweet orange glaze, the soft texture of these bakery style muffins is an absolute dream.

Almond Poppy Seed Muffins
Want to save this recipe?
Just enter your email and we’ll send it straight to your inbox! Plus you’ll get new recipes from us weekly!
Please enable JavaScript in your browser to complete this form.

Almond and orange make a perfect pair, and the combination of almond paste with pure almond extract give these homemade muffins incredible flavor.

Bake up a batch to enjoy all week long!

Almond Poppy Seed Muffins

Bakery Style Almond Poppy Seed Muffins

  • Spray a cookie scoop with nonstick spray and use the scoop to evenly portion out the muffin batter.
  • For bakery-style muffins with perfectly domed tops, start out baking at 425°F for a quick burst of heat (this helps give the muffins a nice lift!). Without opening the oven, reduce the temperature to 350°F and bake another 8 to 10 minutes, until set and a tester comes out clean or with a few crumbs attached.
  • Cool muffins for 5 minutes in pan before cooling completely on a wire rack.
  • To make the orange glaze, whisk together melted butter, salt, orange zest, orange juice, and powered sugar in a small bowl until smooth and creamy.
  • Once the muffins are fully cooled, drizzle with orange butter glaze and enjoy!
Almond Poppy Seed Muffins

More favorite muffin recipes:

Did you try this Almond Poppy Seed Muffin Recipe? Let me know by leaving a comment and rating below!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Almond Poppy Seed Muffins

Almond Poppy Seed Muffins with Almond Paste

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Laura Kasavan
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
Save Recipe

Description

Light and airy almond poppy seed muffins make the best breakfast. Perfumed with almond paste and drizzled with sweet orange glaze, these tender muffins are delicious! Recipe yields 12 muffins.


Ingredients

Muffins

  • 3/4 cup granulated sugar
  • 3 oz almond paste, cubed
  • 1 1/2 cups all-purpose flour
  • 1 1/2 Tbsp poppy seeds
  • 1 tsp aluminum-free baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup low-fat buttermilk, at room temperature
  • 1/2 cup plain Greek yogurt, at room temperature
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 large egg, lightly beaten
  • 3/4 tsp pure almond extract

Glaze

  • 1 Tbsp unsalted butter, melted
  • pinch of salt
  • 2 tsp fresh orange zest
  • 2 Tbsp fresh orange juice
  • 3/4 cup powdered sugar, sifted

Instructions

  1. Preheat oven to 425°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray.
  2. Make muffins: Combine sugar and almond paste in a food processor and pulse for 1 minute to combine. Transfer to a large bowl and whisk in flour, poppy seeds, baking powder, baking soda, and salt. Make a well in the center of the mixture. Combine buttermilk, yogurt, melted butter, egg, and almond extract in a medium bowl; add to flour mixture and fold in just until incorporated.
  3. Fill each baking cup 3/4 full of batter.
  4. Bake muffins: Place muffin pan in the oven and bake for 5 minutes at 425°F. Reduce temperature to 350°F and continue baking 8 to 10 minutes (for a total baking time of 13 to 15 minutes), until muffins are golden and a toothpick inserted in the center comes out clean or with a few crumbs attached.
  5. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.
  6. Make glaze: Whisk together melted butter, salt, orange zest, orange juice, and powdered sugar in a small bowl. Drizzle glaze over muffins and and let set before serving.

Notes

Storage: Store muffins in an airtight container at room temperature overnight. If you live in a humid climate (or your kitchen is warm), store leftover muffins in the refrigerator and warm before serving.

Almond Poppy Seed Muffins

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

You'll also love:

Leave a comment

If you love this recipe, please consider leaving a star rating when you post a comment to help other readers. If you have a question, I'd love to hear from you too.

As always, thanks for your feedback!

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Share your photo!Inspire others by uploading an image of your creation along with your review. The maximum upload file size: 5 MB. You can upload: image. Drop files here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

5 Comments

  1. Made these for the first time this afternoon, exactly as written. SOOOO good! This will definitely go into my regular muffin rotation, so now I have 5 favorites!!

  2. Laura, I like the photography and your enticing description. It made me want to run to the kitchen and mix up a batch of these muffins. I have some almond paste left over from when I made those yummy almond scones.
    Keep the recipes coming!

    Grammy

    1. Hi Sarah, this recipe should work in a 9 x 5-inch loaf pan. Bake at 350°F for 42 to 45 minutes, until golden and a toothpick inserted in the center comes out clean or with a few crumbs attached. Let cool for 10 minutes before removing from the pan to cool completely. Hope that helps – I’d love to hear if you try it! 🙂