Breakfast

Gluten Free Almond Poppyseed Muffins

Soft, buttery, gluten free muffins bursting with almond flavor and crunchy poppy seeds are reminiscent of those bakery muffins we all love! They are the star of any breakfast spread and also make a great grab-and-go snack.

Soft, buttery, gluten free muffins bursting with almond flavor and crunchy poppy seeds are reminiscent of those bakery muffins we all love! They are the star of any breakfast spread and also make a great great grab-and-go snack.

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Raise your hand if you love breakfast foods! You’ll see all hands raised at our house, we’re HUGE breakfast fans (see here, here, and here for examples). We love breakfast foods for snacks, dinners, or obviously for breakfast 😉 Muffins have always been a personal fav. When I was young, my parents would buy those gigantic Costco muffins for special occasions. This is the one time when I would choose another flavor over chocolate. I always reached for the almond poppy seed. Nothing beats a soft and sweet muffin with the sharp taste of almond and crunchy poppy seeds, it’s delicious!

Soft, buttery, gluten free muffins bursting with almond flavor and crunchy poppy seeds are reminiscent of those bakery muffins we all love! They are the star of any breakfast spread and also make a great grab-and-go snack.

While these muffins come in a smaller size and aren’t quite as much like pound cake as said Costco muffins, I know you’ll love them! They have everything you could want in a muffin and no one will know they’re gluten free (you can expect that from every recipe here at Life After Wheat).

Soft, buttery, gluten free muffins bursting with almond flavor and crunchy poppy seeds are reminiscent of those bakery muffins we all love! They are the star of any breakfast spread and also make a great grab-and-go snack.

We love to eat healthy, whole foods at our house, but we also enjoy indulging in great tasting foods that are just as good as their gluten-ous counterparts. These muffins are a prime example of the latter. We all realize they’re not the healthiest muffins on the web, but they definitely do taste great and that’s part of what makes life good 🙂

Soft, buttery, gluten free muffins bursting with almond flavor and crunchy poppy seeds are reminiscent of those bakery muffins we all love! They are the star of any breakfast spread and also make a great grab-and-go snack.

A few things to note about this recipe:

  1. Because these muffins have so many eggs to reach the desired texture, using a flour with xanthan gum in it will cause them to become, well, gummy. The eggs act as a binding agent (which is the job of xanthan) so you only need a liiiiittle bit of it. While GFJules flour is one of my go-tos, it didn’t work too well for this recipe. Gluten Free Mama’s Almond Blend is my favorite no-xanthan-added flour blend. 
  2. You’ll notice on all my recipes I wait to preheat the oven until after the batter is mixed. This is a tip I learned early on! Gluten free flour absorbs more liquid than wheat flour, so it becomes thicker as it sits. Letting the batter stand for a few minutes while the oven preheats allows it to get to the right consisten
    cy and also helps your finished product to not be grainy. 

Gluten Free Almond Poppyseed Muffins

Prep

Cook

Total

Ingredients

  • 1/4 cup butter, softened
  • 1/3 cup neutral oil (I used avocado)
  • 1 cup sugar
  • 3 eggs
  • 1 cup milk
  • 1 T almond extract
  • 1 tsp vanilla
  • 2 cups + 2 T high quality gluten free flour with no added xanthan or guar gum (I used Mama's Almond Blend, see note above)
  • 1/4 tsp xanthan gum
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 T poppy seeds

Instructions

  1. Mix butter 1 or 2 minutes until creamy.
  2. Add oil and sugar and mix another minute or 2.
  3. Add eggs and mix until well combined.
  4. Mix in milk, almond extract, and vanilla.
  5. Add remaining ingredients and mix 1-2 minutes until thickened and a slightly lighter color.
  6. Preheat oven to 350 degrees.
  7. While oven is preheating, line muffin pan with liners.
  8. Fill muffin liners about 3/4 full. This may make a few more than 12 muffins.
  9. When oven is preheated, bake for 13-15 minutes, until toothpick inserted in center comes out clean. Muffins should be lightly browned on the edges (see pics).
  10. Let cool in pan for a few minutes and then transfer to a cooling rack.
  11. 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!

Soft, buttery, gluten free muffins bursting with almond flavor and crunchy poppy seeds are reminiscent of those bakery muffins we all love! They are the star of any breakfast spread and also make a great grab-and-go snack.

This recipe has been shared on Gluten Free Fridays

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13 Comments

  • Reply
    Michelle K.
    June 29, 2016 at 6:31 am

    And if we don’t have Gluten Free Mamas Almond Blend, what would you suggest? I always see Lemon Poppy Seed, and I can’t do citrus. So I was so happy to see this.

    • Reply
      thereislifeafterwheat@gmail.com
      June 29, 2016 at 6:41 am

      You can search for flour mix using the search bar on my site, my recipe should work. Just omit the xanthan gum and add it in when you make the muffins. Happy baking Michelle!

  • Reply
    Chrystal @ Gluten-Free Palate
    June 29, 2016 at 8:52 am

    These looks super yummy!

    • Reply
      thereislifeafterwheat@gmail.com
      June 29, 2016 at 9:38 am

      Thanks Chrystal, we love them!

  • Reply
    Raia
    June 29, 2016 at 10:16 am

    I love GF Mama’s almond flour blend, too. 🙂 These muffins look amazing, Celeste!

    • Reply
      thereislifeafterwheat@gmail.com
      June 29, 2016 at 1:42 pm

      Thanks so much Raia!

  • Reply
    Gluten Free With Emily
    June 29, 2016 at 10:36 am

    I love how perfect these look! Gluten Free baking for the win!

    • Reply
      thereislifeafterwheat@gmail.com
      June 29, 2016 at 1:42 pm

      Exactly Emily! Gluten free can be SO good!

  • Reply
    Rebecca @ Strength and Sunshine
    June 29, 2016 at 11:39 am

    Literally anything with poppy seeds and I’m a fan!

    • Reply
      thereislifeafterwheat@gmail.com
      June 29, 2016 at 1:41 pm

      Exactly!

  • Reply
    Leah @ Grain Changer
    June 30, 2016 at 12:29 pm

    Mmmm. These look AMAZING, Celeste. What is it about poppy seeds in muffins that are just so inviting?

  • Reply
    Joyce @ The Hungry Caterpillar
    July 1, 2016 at 8:31 pm

    Yum! I used to ADORE those almond poppy seed muffins we’d get pre-packaged at the grocery store (occasionally. I could rarely convince my mom to buy them.) Almond extract adds such good flavor to baked goods! I’m definitely pinning this one for later.

    • Reply
      thereislifeafterwheat@gmail.com
      July 1, 2016 at 8:35 pm

      Me too Joyce! I hope you love them as much as we do!

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