Gluten Free Almond Poppyseed Muffins

hand holding a gluten free almond poppyseed muffin

Soft, buttery, gluten free poppy seed 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, you know, for breakfast 😉

These Gluten Free Poppy seed Muffins are my personal favorite because they taste like the kind my parents used to buy at Costco when I was growing up – I have always loved them!

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. I use Better Batter gluten free flour in this recipe, and it works wonderfully!

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 Better Batter)
  • 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. We have many favorites (see our list here) and those favorites depend on what we’re baking! We know a lot of you are searching for one inexpensive flour blend that will work perfectly with every recipe, but we have yet to find that special blend 😉

I have tested this recipe using Better Batter, which is my favorite all-purpose gluten free flour blend as it works well in most recipes and does great in this one!

Is there a way to make this recipe dairy free?

Absolutely! Simply omit the powdered milk (or use powdered coconut milk) and use a dairy free butter substitute.

Will an egg substitute work?

I haven’t tried using an egg substitute in this recipe, but if you do then please come back and let us know how it turned out for you!

I don’t have any of the flours you mention, can I just use the one I have in my pantry?

Because gluten free flour blends all behave so differently, I cannot guarantee your results if you choose to use a flour blend other than the one I mention.

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MAKING THIS RECIPE???

We would love to see what you create! Snap a photo and tag @LifeAfterWheat on social media!

Yield: 15 muffins

Gluten Free Almond Poppyseed Muffins

Gluten Free Almond Poppyseed Muffins

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

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1/4 cup butter, melted
  • 1/3 cup neutral oil (I used avocado)
  • 1 cup sugar
  • 3 eggs
  • 1 cup milk
  • 1 Tablespoon almond extract
  • 1 teaspoon vanilla
  • 2 cups + 2 Tablespoons high quality gluten free flour (I use Better Batter - see notes)
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Tablespoon poppy seeds

Instructions

    1. Preheat oven to 350 degrees and line muffin pan with liners. (these parchment liners are my fav!)
    2. In a large bowl, whisk together melted butter, oil and sugar until creamy.
    3. Add eggs and whisk until well combined.
    4. whisk in milk, almond extract, and vanilla.
    5. Add remaining ingredients and whisk to combine.
    6. Fill muffin liners about 3/4 full and bake for 13-15 minutes, until toothpick inserted in center comes out clean.
    7. Let cool in pan for a few minutes and then transfer to a cooling rack.
    8. 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!

Notes

Gluten free flours behave differently, so I recommend using the one I suggest in the recipe which in this case is Better Batter.

When measuring gluten free flour, always stir the flour, scoop into your measuring cup, and level off.

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Nutrition Information:

Yield:

15

Serving Size:

1

Amount Per Serving: Calories: 153Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 47mgSodium: 180mgCarbohydrates: 15gFiber: 0gSugar: 14gProtein: 2g

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19 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
        Pat Frieen
        February 10, 2020 at 2:43 pm

        Made these this morning using the There Is Life After Wheat flour mixture. They were very good. Light and tasty. Thank you.

        • Reply
          thereislifeafterwheat@gmail.com
          February 10, 2020 at 5:14 pm

          So glad you enjoyed them, thanks for taking the time to come back and let us know!

  • 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!

  • Reply
    Amanda
    November 24, 2018 at 11:39 am

    Can you include tips to turn this recipe into a loaf instead of muffins?

    • Reply
      thereislifeafterwheat@gmail.com
      November 24, 2018 at 9:47 pm

      Great idea Amanda! It should work to put in a loaf pan (fill 2/3-3/4 full) and bake longer. I’m not sure on the time, maybe start with 35 minutes. Let me know how it turns out! -Celeste

  • Reply
    Jan
    February 23, 2020 at 7:58 pm

    Neutral Oil? Pls provide sample suitable for these muffins

    • Reply
      thereislifeafterwheat@gmail.com
      February 26, 2020 at 8:20 am

      Any kind of oil without a strong flavor: vegetable oil, avocado oil, or canola oil. Sorry for the confusion.

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