Poppyseed muffins usually come in the lemon form, but I’ve taken these babies up a notch by transforming them into an almond poppyseed version! They make a yummy breakfast recipe that are super moist and have an addictive streusel crumb topping, which make these the best idea.
These amazing muffins were the official test run for my new muffin pans my husband surprised me with for Christmas. My old ones were nasty, rusty and looked like you would need a tetanus shot after using them. My new, shiny, nonstick pans worked so well that I am kicking myself for waiting so long to replace the old ones! Perfect, even browning and don’t even get me started about how NOTHING stuck to them without using any spray.
These muffins are a slight variation of my killer Almond Poppyseed Coffee Cake that I created years ago for my oldest son. Last week when I needed a last minute breakfast idea for my daughter to take to a school function, I was looking through my older posts, came upon the coffee cake and knew they would make killer muffins. And I was correct 🙂
I love that this recipe requires no heavy electric mixer, just a bowl and a whisk. It is time to give this recipe a try and be sure to come back and let me know what you think!Print
Almond Poppyseed Streusel Muffins
- Yield: 24 muffins 1x
- 3 C flour
- 2 1/4 C sugar
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 1/2 Tb poppy seeds
- 1 1/2 C milk
- 3 eggs
- 1 C oil
- 1 1/2 tsp almond extract
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp butter flavoring extract
- 2/3 C flour
- 3/4 C sugar
- 1/2 C slivered almonds, chopped slightly
- 1/2 C butter, room temperature
- 1 C powdered sugar
- 2–3 Tb milk
- Preheat oven to 350 degrees. Line 24 muffin tins with paper liners.
- In a large bowl, mix together all the muffin ingredients in a large mixing bowl. Evenly divide between the 24 muffins papers. I like to use an ice cream scoop!
- In a medium bowl, mix together the flour, sugar and almonds for the streusel. Use a pastry cutter and cut in the butter until the butter is the size of peas. Sprinkle the streusel over the top of each muffin. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the pans and allow the muffins to cool completely.
- Mix together the glaze ingredients. You want your glaze to run slowly off your spoon and not be too watery. Drizzle all around the top of each muffin.
- Serving Size: 1 muffin
- Calories: 338
- Sugar: 31g
- Sodium: 113mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 33mg
**My friend, this post contains Amazon affiliate links which means I receive a small compensation if you make a purchase using my link, at no additional cost to you. And no worries….I only link to products that I both use and love! ~Carole
I’m wondering if these could be mad in Texas sized muffin pans? The recipe sounds wonderful and we love almonds.
Hey there Marie! I’m sure you could make them into big muffins just increase your baking time and don’t over cook them.
What would you suggest I use in place of the almond extract when baking for family with nut allergies? As far as the streusel, I have found that roughly chopped honey wheat pretzels work well as a substitute for nuts.
Hey friend! Does artificial almond extract still kick off allergies? That would be my first go-to. If not, you could use vanilla, coconut, or butter extract.