These bakery-style almond poppyseed muffins are soft and buttery and not a bit crumbly! They're also super easy to make.

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Soft, light, and buttery, these gluten free almond poppy seed muffins are reminiscent of those bakery muffins we all love!

These Gluten Free Almond Poppy Seed Muffins are my favorite because they taste like the bakery muffins my parents used to buy at Costco when I was growing up - I have always loved them!

They are soft and fluffy, tender and buttery and the flavor is just right. I really think you're going to love them!

muffins in a muffin tin, one has a bite out and the inside is soft and tender.

I love recreating comfort foods my family enjoyed before eating gluten free, and these muffins are definitely one of those recipes! They have everything you could want in a muffin and no one will know they're gluten free. They're soft, tender, and not crumbly at all.

This recipe is so easy to make, my kids can easily make it on their own. You can use a mixer, or melt the butter and whisk by hand.

WHAT INGREDIENTS DO I NEED?

butter
sugar
eggs
neutral tasting oil such as avocado or canola
high quality gluten free flour (I use Cup4Cup)
baking powder
baking soda
salt
vanilla
almond extract
poppy seeds

WHICH FLOURS WORK WELL FOR THIS RECIPE?

Not all gluten free flours are created equal. You can read my 6-part series on Substack that outlines which blends work in which types of recipes as well as my hacks for utilizing budget blends, all are linked in this article (this series is available for my paid subscribers, which is just $5/month)

I have tested this recipe using Better Batter and Cup4Cup, both work well. King Arthur Measure for Measure should work, too.

Making this recipe? Please leave a star rating! I love hearing from my readers and your reviews help more people find gluten-free recipes that actually taste good.
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Celeste Noland | Life After Wheat

Gluten Free Almond Poppyseed Muffins

4.58 from 19 votes

These bakery-style almond poppyseed muffins are soft and buttery and not a bit crumbly! They're also super easy to make.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 15 muffins

Course: Gluten Free Breakfast Recipes

Cuisine: American

Calories: 206

Ingredients Equipment Method Nutrition Notes

Ingredients

US CustomaryMetric

¼ cup butter melted
⅓ cup oil I use a neutral-flavor oil like canola or avocado.
1 cup sugar
3 eggs
1 cup milk
1 Tablespoon almond extract
1 teaspoon vanilla
2 cups gluten free flour see notes
1 ¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 Tablespoon poppy seeds

Equipment

Method

Preheat oven to 350 degrees and line muffin pan with liners. (these parchment liners are my fav!)
In a large bowl, whisk together melted butter, oil and sugar until creamy.
Add eggs and whisk until well combined.
whisk in milk, almond extract, and vanilla.
Add remaining ingredients and whisk to combine.
Fill muffin liners about ¾ full and bake for 13-15 minutes, until toothpick inserted in center comes out clean.
Let cool in pan for a few minutes and then transfer to a cooling rack.
As with most gluten free goods, these muffins are best served fresh. Store leftovers in a container on the counter for a day or 2, or you can freeze them. Be sure they're completely cool before you store. Enjoy!

Nutrition

Serving: 1muffinCalories: 206kcalCarbohydrates: 26gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 47mgSodium: 176mgPotassium: 45mgFiber: 2gSugar: 15gVitamin A: 175IUVitamin C: 0.01mgCalcium: 66mgIron: 1mg

Notes

I have used Cup4Cup and Better Batter flour in this recipe with great results. I think King Arthur Measure for Measure should work as well.

I always recommend measuring ingredients by weight using a simple kitchen scale. Cup4Cup and Better Batter measure 120 grams per cup, while King Arthur measures around 135 grams per cup.

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Comments

4.58 from 19 votes (19 ratings without comment)