Almond poppy seed muffins from 100 Morning Treats (page 25) by Sarah Kieffer

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Notes about this recipe

  • Saltbun on May 19, 2026

    Very yummy! It’s got a clear almond flavor that isn’t overpowering at all and the texture is soft and moist. The batch I made was done in 18 minutes. For the sugar/almond topping, I found a lot of the sugar fell off when I moved the muffins to the cooling rack. Had better luck with the second batch, where I used less sugar and pressed it into the batter with the spoon to try and secure it.

  • taraanddavid_6uvt62 on March 25, 2026

    Skipped the toppings entirely, equally tasty!

  • taraanddavid_6uvt62 on March 16, 2026

    These fell a little flat in the oven, but still delicious and moist. I’d pack more almonds on next time, but didn’t miss the coarse sugar topping.

  • jvozoff on September 11, 2024

    Made as written except ~35% less sugar, fewer poppy seeds (I only had 2T) and used homemade Concord grape jam instead of almond cream, as per suggested jam substitute in recipe. As previously mentioned, really nice texture and almond flavor. I loved the almond topping. I used all the topping since I baked in tulip parchment cups, which held it all in place. Next time I would cut down a bit on the topping sugar but not the nuts. Will likely also further cut down on muffin batter sugar to offset increased jam as suggested by jay.moe

  • jay.moe on August 14, 2024

    These muffins were very tender and moist. The sugar and almond topping made more than could possibly be used. Half as much would be plenty. I used cherry preserves in place of the Almond Cream. The recipe notes suggest 1/3 cup. Next time I would use more as it didn't seem like quite enough. Lemon curd would go well with the almond extract and poppy seeds, too. Overall, this is a good recipe.

  • dbuhler on June 24, 2024

    Yum! I omitted the poppy seeds since I didn't have any. I also used toasted slivered almonds, and instead of the sugar called for in the topping I used 1/2 teaspoon turbinado sugar on top of each muffin. I made the batter the day before baking and I baked them in tulip liners so none of the almonds would fall off. I loved the texture and the flavor of these. I will definitely make these again!

  • Zosia on September 06, 2023

    These were delicious! They had great texture, tender but with lots of crunch from the topping and poppyseeds, and lovely almond flavour. I made them with whole wheat flour, yogurt in place of sour cream, and frangipane from Joanne Chang's book, Pastry Love. I'd like to try these with lemon curd or jam as suggested.

  • anya_sf on August 24, 2023

    Delicious muffins, richer than I'd usually make. To make them slightly less rich, the almond cream could be omitted, although you'd lose some flavor. Half the topping was enough. My muffins took a couple extra minutes to bake (batter had been made the night before).

  • stef on May 14, 2023

    Wow what a lovely almond flavored muffin this is. Very moist but then there's melted butter, oil and sour cream in it. To save time make the topping and almond cream(not to be missed) ahead.

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