Almond pastries are such a weakness of mine. And these high altitude almond poppy seed muffins don’t disappoint when I want something sweet for breakfast that’s full of almond flavor. These almond muffins are so soft, moist and fluffy, with sweet almond filling in the center. You could leave the tops plain, sprinkle them with coarse sugar, or crushed, salted almonds. But I just love a muffin with crumb topping, so I topped them with the best, buttery almond streusel made with both almond flour and chopped almonds.
You might also love this almond coffee cake, almond crumb bars, and flourless almond cake.
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Ingredients
Crumb Topping
- All-Purpose Flour + Almond Flour. Thickens the topping and adds a nutty almond flavor.
- Granulated Sugar. Sweetens the crumble topping.
- Coarse Kosher Salt. Balances the sweetness and enhances the flavor of the almonds.
- Chopped Almonds. Adds texture and crunch.
- Unsalted Butter. Moistens the crumble topping.
Muffin Batter
- Almond Paste. I filled the centers of my almond poppy seed muffins with a little almond paste, for a sweet center and more almond flavor. This is optional, and the muffins are delicious with or without the almond paste.
- All-Purpose Flour. Adds structure to the muffins.
- Granulated Sugar. Adds sweetness and moisture.
- Poppy Seeds. The poppy seeds give the muffins a nutty crunch and pretty black specks throughout.
- Baking Powder. Leavens the muffin batter.
- Coarse Kosher Salt. Balances the sweetness and enhances the flavor of the almonds.
- Sour Cream + Whole Milk. A combination of sour cream and milk gives the muffins fat, flavor and moisture. You can also use unsweetened, plain Greek yogurt instead of the sour cream.
- Unsalted Butter. Melted butter adds flavor, richness and moisture. If you like, substitute vegetable oil for the melted butter.
- Eggs. Add structure.
- Vanilla + Almond Extracts. Flavor.
See the recipe card at the end of the post for the full ingredients list and instructions.
Instructions
Crumb Topping
- In a bowl, combine the flours, sugar, salt and chopped almonds. Add the melted butter and stir until moistened and crumbly.
- If the topping seems too moist, add a little more flour, 1 tbsp at a time. Set aside until needed.
Optional Filling Ideas
Almond Paste, for a dense, intensely flavored almond filling: Cut the almond paste into 12 equal portions, and roll into balls. Set aside to stuff into the center of the muffins.
Almond Cake and Pastry Filling, for a more moist, sweet almond filling: If using almond pastry filling, plan on about 1 1/2 teaspoons of filling per muffin.
Muffins
- Preheat the oven to 375 F. Line a standard muffin pan with 12 paper liners, and lightly spray the liners with non-stick baking spray.
- In a bowl, sift together the flour, sugar, poppy seeds, baking powder and salt.
- In a separate bowl, whisk together the sour cream, milk, melted butter, eggs, and vanilla and almond extracts. Add the liquid ingredients to the dry, and stir together just until moistened.
- Spoon the batter into the muffin cups, filling them 2/3 full. Press the balls of almond paste into the batter, then spoon the remaining batter over the almond paste.
- Scoop the crumb topping onto the batter, and lightly press it in. The cups will be very full.
- Bake the muffins on the center oven rack for about 20-22 minutes, until the tops appear done with no wet batter.
- Cool in the pan for 5 minutes, then use a spoon to lift the muffins out of the pan onto a cooling rack. Cool for 10 minutes, then serve warm.
Frequently Asked Questions
What do poppy seeds taste like?
Poppy seeds have a lovely nutty flavor and aroma.
Where can I find almond paste?
Almond paste is usually found on the baking aisle of most major grocery stores. It’s sweet and dense, with a strong almond flavor. For a lighter, more moist filling, use almond pastry filling instead. It has a thinner, spreadable, jam-like consistency that makes a delicious filling in these muffins. Use about 1 1/2 teaspoons of almond pastry filling for each muffin.
Can I make these without the crumb topping?
Of course! They’re delicious with or without the almond streusel. If you don’t want to make the crumb topping, I’d suggest mixing some crushed, salted almonds with a little sugar to sprinkle on top of the muffin batter before baking.
You Might Also Like
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Cardamom Almond Star Bread Almond Shortbread Crumb Bars Almond Cream Cheese Scones
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High Altitude Almond Poppy Seed Crumb Muffins
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Standard Muffin Pan with 12 Cups
Ingredients
Crumb Topping
- ½ cup all-purpose flour, spooned and leveled
- ½ cup almond flour
- ⅓ cup granulated sugar
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 tbsp chopped almonds
- ¼ cup unsalted butter, melted
Muffin Batter
- 4 oz almond paste or almond pastry filling, optional
- 1 ¾ cups all-purpose flour, spooned and leveled
- ½ cup granulated sugar
- 2 tsp poppy seeds
- 1 ½ tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 cup full-fat sour cream or plain, unsweetened Greek yogurt
- ½ cup whole milk
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
Instructions
Crumb Topping
- In a bowl, combine the flours, sugar, salt and chopped almonds. Add the melted butter and stir until moistened and crumbly.
- If the topping seems too moist, add a little more flour, 1 tbsp at a time. Set aside until needed.
Muffins
- Preheat the oven to 375 F. Line a standard muffin pan with 12 paper liners, and lightly spray the liners with non-stick baking spray.
- OPTIONAL:Almond Paste, for a dense, intensely flavored almond filling: Cut the almond paste into 12 equal portions, and roll into balls. Set aside to stuff into the center of the muffins.Almond Cake and Pastry Filling, for a more moist, sweet almond filling: If using almond pastry filling, plan on about 1 1/2 teaspoons of filling per muffin.
- In a bowl, sift together the flour, sugar, poppy seeds, baking powder and salt.
- In a separate bowl, whisk together the sour cream, milk, melted butter, eggs, and vanilla and almond extracts. Add the liquid ingredients to the dry, and stir together just until moistened.
- Spoon the batter into the muffin cups, filling them 2/3 full. Press the balls of almond paste into the batter, or spoon the almond pastry filling onto the batter. Then spoon the remaining muffin batter over the almond paste/pastry filling.
- Scoop the crumb topping onto the batter, and lightly press it in. The cups will be very full.
- Bake the muffins on the center oven rack for about 20-22 minutes, until the tops appear done with no wet batter.
- Cool in the pan for 5 minutes, then use a spoon to lift the muffins out of the pan onto a cooling rack. Cool for 10 minutes, then serve warm.
One of my fave kinds of muffins..
take care of yourself too:) A nice quiet bath.. a nap maybe when bébé naps..:)
These sound amazing! Want to make but need to know what size is the CAN OF ALMOND PASTE? I've searched but see many sizes.
Oh, I should have specified! The almond paste at my grocery store is Solo brand, and comes in 8-ounce packages. I'll update the recipe to note this.
Thank you so much! Excited to give these a try!
Great muffin! Fluffy, flavorful, and great tipping!!
Made this first batch with almond paste. Looking forward to making it with almond filling next time. Want a softer almond middle.
Thanks for sharing!