Bakery-Style Almond Poppy Seed Muffins
These bakery-style almond poppy seed muffins taste exactly like you just picked them up from the Costco bakery and are super easy to make!
Yield: 12 muffins
  • 1¾ cup all purpose flour
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 2 tbsp poppy seeds
  • 1 cup sugar
  • 10 tbsp butter, room temperature
  • 1 large egg
  • 1 large egg yolk
  • 2¼ tsp almond extract
  • ½ cup whole milk
  • ½ cup full fat sour cream
  • ¼ cup slivered almonds
  1. Heat oven to 350F.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add in the egg, egg yolk, and almond extract. Beat until combined, about a minute. Scrape down the sides of the bowl.
  4. In a small bowl, whisk together the whole milk and sour cream until combined.
  5. Starting and ending with the flour mixture, add the flour mixture to the batter in three additions, alternating with the milk mixture, mixing on low speed until just combined after each addition. Scrape down the sides of the bowl and give one last mix.
  6. Line a muffin tin with 12 cupcake liners. Divide the batter among the 12 paper-lined muffin cups. Sprinkle the slivered almonds evenly over the muffins. Bake for 15-20 minutes, or until lightly golden and a toothpick inserted into the center comes out clean. Cool completely before serving.
Recipe from Cooking Classy
Recipe by Joanne Eats Well With Others at