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Copycat Costco Almond Poppyseed Muffins

My Copycat Costco Almond Poppyseed Muffins feature soft, jumbo muffins with a rich almond flavor and poppy seed crunch! Perfect for breakfast, brunch, or freezing for later!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 jumbo muffins
Calories 418kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 2 1/4 cup all-purpose flour
  • 1 cup + 2 Tbsp. granulated sugar
  • 2 Tbsp. poppy seeds
  • 1 tsp. fine sea salt
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 heaping cup full fat sour cream, room temperature
  • 3/4 cup buttermilk, room temperature
  • 3/4 cup vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp. almond extract
  • 1 tsp. vanilla extract
US Customary - Metric

Instructions

  • Prep the muffin pan and oven: Preheat the oven to 400°F and line a 6 count jumbo muffin tin with jumbo muffin liners. Set aside. 
  • Whisk dry ingredients: Whisk together the dry ingredients in a large mixing bowl: flour, sugar, salt, poppyseeds, baking powder, and baking soda.
    2 1/4 cup all-purpose flour, 1 cup + 2 Tbsp. granulated sugar, 2 Tbsp. poppy seeds, 1 tsp. fine sea salt, 2 tsp. baking powder, 1/2 tsp. baking soda
  • Whisk wet ingredients: Whisk together the sour cream, buttermilk, vegetable oil, eggs, almond extract, and vanilla extract in another bowl until smooth.
    1/2 heaping cup full fat sour cream, room temperature, 3/4 cup buttermilk, room temperature, 3/4 cup vegetable oil, 2 large eggs, room temperature, 2 tsp. almond extract, 1 tsp. vanilla extract
  • Batter: Add the wet ingredients to the dry ingredients and fold until combined. The batter will be somewhat thick. 
  • Divide into muffin tin: Spoon or scoop into the prepared jumbo muffin pan, filling up almost to the top. You should get 6 muffins. 
  • Bake for 5 minutes at 400°F, and then without taking the muffins out of the oven, reduce the temperature to 350°F and bake for another 24-26 minutes or until a toothpick inserted in the center comes out clean. Cool in the muffin pan for about 5-10 minutes, remove to a wire rack, and enjoy!! PS: I think these are *even better* the next day; so yummy with some morning coffee or tea!

Video

Notes

Storage:
  • Room Temperature: 2–3 days in an airtight container.
  • Refrigerated: Up to 1 week in an airtight container.
  • Frozen: 2–3 months wrapped tightly in plastic wrap and stored in a freezer-safe bag or container.

Nutrition

Serving: 1muffin | Calories: 418kcal | Carbohydrates: 84g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 663mg | Potassium: 154mg | Fiber: 2g | Sugar: 46g | Vitamin A: 140IU | Vitamin C: 0.05mg | Calcium: 219mg | Iron: 3mg