Almond Poppy Seed Muffins

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  • 1/2 Cup Unsalted Butter – softened
  • 1/2 Cup Sugar
  • 1/2 Cup Whole Milk
  • 1/2 Cup Sour Cream (or Greek yogurt)
  • 1 Large Egg
  • 2 Tablespoons Badia Almond Extract
  • 1½ Cups All Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Badia Fine Sea Salt
  • 1 Tablespoon Badia Poppy Seeds


  • Preheat oven to 375°F
  • Cream butter and sugar
  • Lightly beat milk, sour cream, egg and almond extract
  • Add to butter mixture while mixing
  • Sift in flour, baking powder and salt
  • Mix until just combined
  • Do not over mix
  • Stir in poppy seeds
  • Transfer to 12 standard muffin tins with liners or 6 jumbo muffin tins with liners
  • For standard muffins: Bake 18-20 minutes or until light golden on edges
  • For jumbo muffins: Bake 22-23 minutes or until toothpick can be inserted and removed clean
  • Transfer muffins to cooling rack
  • Allow to cool completely before transferring to airtight container