Easy Does It: Almond Poppyseed Muffins for Everyday Mornings

Soft, nutty, and just sweet enough—these Almond Poppyseed Muffins are your new low-fuss, high-reward morning treat.

Easy Does It: Almond Poppyseed Muffins for Everyday Mornings

I make batches of six muffins all the time—small, just-right amounts that never overwhelm the kitchen or the fridge. I love that this recipe is all about one bowl, fuss-free mixing, and quick prep. It’s the kind of baking that fits perfectly into busy mornings or relaxed weekends when you want something warm and homemade without the hassle.

These Almond Poppyseed Muffins come together effortlessly, with simple ingredients and a gentle whisk. Soon enough, your kitchen fills with the cozy scent of almond extract, inviting you to slow down and savor the moment. Bite into one and you’ll find a tender crumb, just the right touch of sweetness, and the subtle crunch of poppyseeds that keeps things interesting. They’re humble little muffins, but somehow they turn everyday mornings into a small celebration.

What I love most is how these six golden muffins remind me that good things don’t have to be complicated. Whether paired with a quiet cup of tea or grabbed on the go, they’re the kind of treat that fits right into your day—easy, comforting, and perfectly portioned for just you or a loved one. 

What Ingredients do I need?

Baking Aisle

• All-purpose flour
• Sugar
• Baking powder
• Salt
• Poppyseeds
• Almond extract

Dairy

• Milk
• Egg

Oils & Vinegars

• Canola oil

Substitutions and Variations

Substitutions

• Milk: Use any dairy-free milk like almond, oat, or soy milk to make the recipe dairy-free.

• Canola Oil: Substitute with melted coconut oil, vegetable oil, or light olive oil.

• All-Purpose Flour: Swap for whole wheat flour for a nuttier flavor and more fiber (may change texture slightly).

• Sugar: Use coconut sugar, maple syrup (reduce other liquids slightly), or honey as natural sweetener alternatives.

Variations

• Citrus Twist: Add the zest of one lemon or orange to the batter for a bright, fresh flavor that pairs beautifully with the almond and poppyseeds.

• Blueberry Boost: Fold in a handful of fresh or frozen blueberries for a juicy burst in every bite.

• Nutty Upgrade: Swap canola oil for melted butter and sprinkle chopped toasted almonds on top before baking for extra crunch.

Kitchen Tips and Notes

Here are a few helpful tips to ensure your Blackberry Lemon Poppyseed Muffins turn out perfectly every time—and some storage advice to keep them fresh!

• Don’t Overmix the Batter: When combining the dry and wet ingredients, mix until just combined. A few lumps are fine—overmixing can lead to the dreaded "dense muffin".

• Fill 'em Up!:   Fill the muffin wells to the top with batter for nice big domed muffins!

• Toss Berries in Flour: To prevent the blackberries from sinking to the bottom, toss them lightly in flour before folding them into the batter.

• Check for Doneness: Ovens vary, so start checking your muffins at the 18-minute mark by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, they’re ready.

• Cool Before Storing: Let your muffins cool completely before storing them. This helps avoid condensation, which can make them soggy.

• Storage: Keep your muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months. Just let them cool, then wrap them individually in plastic wrap or foil before freezing.

• Reheat for Freshness: To bring back that fresh-baked taste, reheat muffins in the microwave for 10-15 seconds, or warm them in the oven at 300°F for about 5 minutes.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.