Vegan Almond Poppy Seed Muffins

These Vegan Almond Poppy Seed Muffins are perfectly soft, fluffy and nutty. When served warm from the oven they make the perfect breakfast! They come together in one bowl and are totally plant-based. Let's learn how to make them!

Almond poppy seed muffins are superior to lemon poppy seed muffins. We don't make the rules.

Gorgeous almond flavor packed into a moist little cake filled with crunchy poppy seeds? There is truly nothing better!

Love almonds as much as we do? Be sure to check out our blackberry almond coffee cake scones and our homemade vegan almond joys.

Muffin ingredients:

These ingredients work together to create moist, flavorful, and perfectly textured vegan almond poppy seed muffins:

• all-purpose flour: provides structure and acts as the base for the muffins, giving them a soft yet sturdy texture.
• granulated sugar: sweetens the muffins and balances the almond flavor, while also contributing to the tender crumb.
• baking powder: acts as a leavening agent, helping the muffins rise and become fluffy.
• baking soda: works with the acidity in the nondairy yogurt to create additional lift and lightness.
• salt: enhances the flavors of the muffins by balancing sweetness and amplifying the almond extract.
• poppy seeds: adds texture and a nutty flavor while giving the muffins their signature speckled appearance.
• nondairy yogurt: provides moisture and richness while serving as a binder in place of eggs.
• nondairy milk: adds moisture to the batter and ensures it’s easy to mix.
• vegan butter: adds richness, flavor, and moisture, contributing to the tender texture of the muffins.
• almond extract: delivers the bold almond flavor that defines these muffins, creating a fragrant and flavorful result.
• vanilla extract: adds depth to the flavor profile and complements the almond extract for a well-rounded taste.

Why you'll love these muffins:

• Bright and Nutty Flavor: The almond extract delivers a bold and aromatic flavor, perfectly balanced by the subtle nuttiness of poppy seeds.
• Moist and Tender Texture: Nondairy yogurt and melted vegan butter ensure these muffins are soft, fluffy, and irresistibly moist.
• Vegan-Friendly and Inclusive: Completely plant-based, making them perfect for vegans and anyone avoiding dairy or eggs.
• Easy to Make: The simple ingredients and straightforward instructions mean you can whip these up in no time.

How to make almond poppy seed muffins (with pictures!):

Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.

Begin by preparing the muffin batter. Whisk together the dry ingredients in a large mixing bowl. Add the wet ingredients to the bowl and whisk until just combined. Do not over-mix.

Line a cupcake pan with paper liners. Fill each liner ¾ of the way full with batter.

Place cupcake pan on the center rack of an oven that has been preheated to 450 degrees F (232 C) and bake for 5 minutes. Reduce heat to 375 F (190 C) and bake for an additional 10-12 minutes.

Tips:

1. Measure Flour Correctly: Use the spoon-and-level method to avoid packing too much flour, which can make the muffins dense.
2. Let the Batter Rest: Allow the batter to sit for 5–10 minutes before scooping into the muffin tin. This helps hydrate the poppy seeds and creates a fluffier texture.
3. Use Fresh Poppy Seeds: Poppy seeds can go rancid if stored too long. Use fresh seeds for the best flavor and texture.
4. Customize the Sweetness: For a sweeter muffin, sprinkle a bit of coarse sugar on top before baking for a caramelized, crunchy finish.
5. Get the Signature Dome: Only line every other slot in the cupcake pan with a paper liner. This will allow more heat to reach each individual muffin, giving them better rise.
6. Add a Glaze (Optional): Drizzle with a simple almond glaze (powdered sugar + almond extract + nondairy milk) for extra sweetness and elegance.

Why put poppy seeds in muffins?:

People often add poppy seeds to muffins for several reasons:

1. Flavor: Poppy seeds have a distinct and slightly nutty flavor that adds depth and complexity to baked goods. They provide a subtle crunch and enhance the overall taste of the muffins.
2. Texture: Poppy seeds add a pleasant texture to muffins. When baked, they create tiny specks throughout the muffin, which can be visually appealing and add a bit of crunchiness to each bite.
3. Visual appeal: The dark color of poppy seeds contrasts nicely with the muffin batter, adding visual interest to the final product. The speckled appearance can also make the muffins more visually appealing and enticing.
4. Traditional or cultural significance: Poppy seeds are commonly used in various culinary traditions around the world. In certain cultures, they hold symbolic or traditional value, and incorporating them into muffins or other baked goods helps maintain those traditions.

Do you need to soak poppy seeds before baking?:

Poppy seeds do not need to be soaked before baking, but soaking poppy seeds can enhance their texture and flavor in certain recipes. Here’s a breakdown:

Why to soak poppy seeds:

1. Improves Texture: Poppy seeds have a hard outer shell. Soaking them softens the seeds, making them more tender and easier to chew.
2. Releases Flavor: Soaking allows the natural oils in the seeds to release, enhancing their nutty flavor in baked goods.
3. Better Hydration: Soaking helps the seeds absorb moisture, preventing them from drawing liquid out of your batter, which can lead to drier baked goods.

When to soak poppy seeds:

• If the recipe includes a long baking time (e.g., muffins or cakes), soaking isn’t strictly necessary since the seeds will soften in the batter.
• For recipes with a short cooking time (e.g., pancakes or quick stovetop dishes), soaking can improve the texture.

How to soak poppy seeds:

• Combine the poppy seeds with warm water or dairy-free milk. Use a 1:2 ratio of seeds to liquid.
• Let them sit for 15–30 minutes, then drain if necessary before adding to the recipe.

For vegan almond poppy seed muffins, soaking is optional but can enhance the texture and flavor of the poppy seeds, especially if you prefer a softer bite.

Frequently asked questions:

Storage:

Vegan almond poppy seed muffins can be stored in an airtight container at room temperature for 2-3 days.

Baked muffins can also be frozen for up to one month.

Please remember if you make this recipe to snap a pic and share with @censoredbaker on instagram!

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More vegan breakfast treats:

• Vegan Lemon Blueberry Scones
• Baked Vegan Donuts
• Vegan Cinnamon Rolls
• Vegan Belgian Waffles

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