High altitude almond poppy seed muffins, topped with crumbly almond streusel. These almond muffins are soft, moist and fluffy, with so much almond flavor from almond flour, almond extract, and chopped almonds.
You might also love this almond coffee cake, almond crumb bars, and flourless almond cake.
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Why You’ll Love This Recipe
Quick and Easy. You won’t need any special equipment to make a batch of these almond muffins, just a bowl and whisk.
Customizable. Instead of the crumb topping, you can simply sprinkle the muffins with sugar for a simpler finish. I’ve also added grated or crumbled almond paste into the muffin batter, which is just fantastic.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- All-Purpose Flour + Almond Flour. If you don’t have almond flour, you can use a food processor to very finely chop almonds instead.
- Granulated Sugar.
- Coarse Kosher Salt.
- Unsalted Butter.
- Poppy Seeds. The poppy seeds give the muffins a nutty crunch and pretty black specks throughout.
- Baking Powder.
- Sour Cream + Whole Milk.
- Eggs.
- Vanilla + Almond Extracts. Flavor.
Instructions
Getting Ready
- Preheat the oven to 375 F, and position a rack in the center of the oven.
- Line a standard muffin pan with 12 paper liners, and lightly spray the liners with non-stick baking spray.
Crumb Topping
- In a bowl, combine the all purpose flour, almond flour, 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.
Muffin Batter
- 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.
- Divide the batter between the muffin cups, filling them nearly full.
- Scoop the crumb topping onto the batter, and lightly press it in. The cups will be very full.
Bake
- 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.
- Bake the muffins on the center oven rack for about 20-22 minutes, until the tops spring back when gently touched an a toothpick or cake tester inserted comes out clean.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Store leftover muffins in an airtight container at room temperature for up to 3 days.
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.
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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
Ingredients
Crumb Topping
- ½ cup all-purpose flour, fluffed, spooned and leveled
- ½ cup almond flour
- â…“ 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
- 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 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
Getting Ready
- Preheat the oven to 375 F, and position a rack in the center of the oven.
- Line a standard muffin pan with 12 paper liners, and lightly spray the liners with non-stick baking spray.
Crumb Topping
- In a bowl, combine the all purpose flour, almond flour, 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.
Muffin Batter
- 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.
- Divide the batter between the muffin cups, filling them nearly full.
- Scoop the crumb topping onto the batter, and lightly press it in. The cups will be very full.
Bake
- Bake the muffins on the center oven rack for about 20-22 minutes, until the tops spring back when gently touched an a toothpick or cake tester inserted comes out clean.
- 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.
Notes
https://curlygirlkitchen.com/
Great muffin! Fluffy, flavorful, and great topping!!
Thanks for sharing!