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Almond Poppyseed Muffins

Jillian Hatsumi
Course Baking



  • 2 and 2/3 cup all-purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 3/4 cup brown sugar packed
  • 2 eggs
  • 1/4 cup unsalted butter melted and cooled
  • 1/4 cup canola oil
  • 1 and 1/2 cup plain Greek yogurt
  • 1/4 cup milk
  • 1 and 1/4 teaspoon almond extract
  • 1 teaspoon vanilla
  • 2 and 1/2 Tablespoons poppy seeds


  • Click the link above for the recipe.


Make the Muffins: Preheat oven to 375ºF degrees. Spray a 12-count muffin pan with non-stick cooking spray, or line with paper liners.

  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt until combined; set aside.
  • In another bowl, whisk both sugars and the eggs together until thickened and combined. Whisk in the butter and canola oil. Add the yogurt, milk, almond extract, and vanilla, and continue whisking until combined.
  • Pour the poppy seeds on top of the dry ingredients, then use a rubber spatula to gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
  • Spoon batter into prepared muffin pan, filling 3/4 of the way. Bake for 12-14 minutes, or until a toothpick inserted in the center comes out with few moist crumbs attached. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Make the Icing:

  • Click the link above.


*1 Tablespoon of vanilla extract can be substituted.
**For a thicker coat of icing, once the icing has set, dip the muffins in the icing a second time and allow them to set up again.