Featured Recipe

Almond Poppyseed Jumbo Muffins

Name: Almond Poppyseed Jumbo Muffins
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 6 jumbo muffins
Ingredients: 2 cups all-purpose flour; 3/4 cup granulated sugar; 1/2 teaspoon salt; 2 tablespoons poppyseeds; 1 tablespoon baking powder; 1 teaspoon baking soda; 1 cup Greek yogurt (replace sour cream); 3/4 cup buttermilk; 1/3 cup vegetable oil (or canola oil); 2 large eggs; 1 teaspoon almond extract; 1 teaspoon vanilla extract; 1/4 cup sliced almonds (optional topping); zest of one lemon (added twist)

By Kate

Created on 14 January 2026

A batch of six jumbo muffins with crunchy poppyseeds and fragrant almond notes. Uses a combo of sour cream and buttermilk for moist crumb and subtle tang. Quick prep, simple ingredients. Bakes at a two-step temperature for rise then even cooking. Easy substitutions, like yogurt for sour cream and canola for oil. Tactile cues guide doneness more than clocks. Muffins firm to the touch, toothpick clean. A touch of almond, vanilla, nutty crunch from almond topping added as a twist. Great warmed next day, aromas intensify. Practical for any kitchen, no fancy tools needed.

Prep: 20 min

Cook: 28 min

Total: 48 min

Serves: 6 jumbo muffins

muffins baking almond poppyseed

Introduction

Jumping right to batter. Muffins that rise tall, crumb dense but moist—no dry crumb in sight. Sour cream swapped for Greek yogurt to tighten crumb without extra tang, but if you only have sour cream, fine. Buttermilk always a must; acidity activates leaveners for even lift. Poppyseeds add crunch; almond extract gives that unmistakable almond scent without overpowering vanilla’s warmth. You’ll smell almonds blooming: that’s when you know it’s underway. Almond slices toast on top, subtle, nutty crunch. Temperature dance—raise oven for initial heat blast, then lower so muffins cook through without drying edges. Use your eyes and touch for doneness, never just a timer. Muffins warm, tender, worth the wait morning after, especially with coffee steam rising. Don’t rush, watch the muffins bloom and balance.

Ingredients

2 cups all-purpose flour

3/4 cup granulated sugar

1/2 teaspoon salt

2 tablespoons poppyseeds

1 tablespoon baking powder

1 teaspoon baking soda

1 cup Greek yogurt (replace sour cream)

3/4 cup buttermilk

1/3 cup vegetable oil (or canola oil)

2 large eggs

1 teaspoon almond extract

1 teaspoon vanilla extract

1/4 cup sliced almonds (optional topping)

zest of one lemon (added twist)

About the ingredients

Flour is your structure—always sift or whisk dry ingredients so soda and powder spread evenly. If using whole wheat, reduce by 10%, add extra moisture, or muffins toughen. Greek yogurt replaces sour cream; both are about fat and acidity but yogurt thickens without extra liquid adjusts are easy. Vegetable oil or canola oil both neutral, but olive oil will change flavor so avoid if unwanted. Almond extract is potent, little goes a long way—too much turns bitter. Vanilla smooths top notes. Poppyseeds toast slightly in oven, releasing nuttiness; no skipping. Use fresh spices and seeds, check expiration to avoid bitterness. Lemon zest adds freshness, optional but balances richness. Whenever possible, measure flour by weight—less guesswork, better results.

Method

Preheat oven to 410°F. Line a 6-cup jumbo muffin tin with liners. Set aside.

In a large bowl, whisk dry ingredients: flour, sugar, salt, poppyseeds, baking powder, baking soda. Mixing well eliminates lumps. Remember: baking powder and soda act fast; be ready to move on.

In another bowl, vigorously whisk wet ingredients: Greek yogurt, buttermilk, oil, eggs, almond extract, vanilla extract, and lemon zest. No lumps—liquid must be fully combined for even batter texture.

Gently fold wet into dry with a rubber spatula. Avoid overmixing or muffins turn tough. Batter should be thick but not dry. Thick batter holds shape when scooped.

Spoon batter evenly into muffin cups, filling just shy of the top. Sprinkle sliced almonds on top for crunch and nutty aroma. Optional but highly recommended. Almonds toast during baking.

Slide muffins into oven. Bake at 410°F for 6 minutes to jump-start rise. After 6 minutes, reduce oven temperature to 345°F without opening door. Continue baking 23-25 minutes. Visual cues: tops turn golden with edges firming up. Toothpick inserted in center should come out with barely any moist crumbs, no wet batter.

Cool muffins in pan for 8 minutes before transferring to wire rack to finish cooling. If muffins stick, brief wiggle with a thin spatula frees them.

Best eaten slightly warm or next day warmed—flavors deepen, crumb stays moist. Store airtight to prevent drying out.

Technique Tips

Preheating oven high for initial six minutes makes the muffins spring up quickly—a burst of heat causes steam pockets forcing rise. Do not open the oven door early, or the rise collapses. When folding wet into dry, use a rubber spatula gently, no overmixing; batter should hold shape but with streaks disappearing. Thick batter is good—if batter looks wet and runny, flour measurement might be off or yogurt too loose. Divide batter evenly to ensure all muffins cook uniformly—overfill and centers stay raw. Almond slices on top toast and crackle; watch closely last five minutes, almonds burn easily. Baking time varies with oven type, bake until muffin tops are springy with light golden edges. Toothpick test: clean or slight crumbs, no wet batter. Cooling in pan firms muffin bases; twist gently to prevent breakage. Could freeze after cooling; warm before serving.

Chef's Notes

💡 Batter thick but not dry. Fold gently, no overmixing. Streaks okay; lumps not. Keeps crumb light. Thick batter means muffins hold shape.
💡 Watch the oven temp drops. Initial burst of heat important. Don’t open door. Muffins collapse if you do. You’ll see them rise tall.
💡 Use fresh ingredients. Baking powder and soda act fast. Expired ones, make muffins flat. Sift flour—keeps everything well mixed and light.
💡 Can replace Greek yogurt with sour cream but it’s a looser batter. If using yogurt, ensure it's thick. Canola or veg oil works fine.
💡 Almond slices on muffins? Yes, they toast, add crunch, aroma. Keep an eye last minutes; they burn fast. Watch for golden edges.