Almond Poppyseed Mini Muffins

Did you all see my fun post yesterday..a list of fun little things you didn’t know about me?! I thought Id switch things up a little and give you a little look into a few of my quirks…well I have an additional fact to add. My fiance has been in school as a history major, but that’s almost just a side degree for what hes really studying and has been wanting..He enlisted in the Army out of high school, did his four years then worked for the government..he began to get bored with that and really wanted to get back into the military, but as an officer. So he’s been in school and training for that. Because the military is cutting back, we weren’t sure whether or not he would get Active Duty or Reserves, its been a mystery to us until last night. He found out he received Active Duty. He’s so happy and excited, this is what hes been working for, I’m really proud of him. So at the end of this year, when he graduates in May, he also commissions, and we’ll be stationed elsewhere…(we find out where in the Spring!) Its going to be a life change for all of us, but I support him and what he wants to do 100% and I’m so happy for him! SO fun fact #16, next June, when we get married, I will officially be a military wife. Any of you out there…Id love to chat 🙂

Okay! Moving on to these AMAZING almond poppyseed mini muffins! I’ve had lemon poppy seed more times than I can count, so when I saw something for almond poppy seed somewhere on Pinterest, I knew I had to find something to make with this delicious combination! These mini muffins, are so moist, and flavorful! The almond is in no way overwhelming, but just perfect, and the orange in the glaze is hardly noticeable, but just there. These little guys stay so moist, and are SO GOOD, you just have to try them!

They’re a great quick breakfast, you just pop them in your mouth, or you can be like me, and they’ll be your late night snack! Either way, these babies are fabulous! Enjoy!

Almond Poppyseed Mini Muffins

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 28 mini muffins

Almond Poppyseed Mini Muffins


  • Cooking Spray
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon butter, melted
  • 1/2 cup vegetable oil
  • 2 eggs
  • 3/4 cup milk
  • 1 cup white sugar
  • 3/4 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 1/2 Tablespoons Poppy-seeds
  • For the Glaze
  • 1/3 cup orange juice
  • 1/4 teaspoon butter, melted
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/2 cup powdered sugar


  1. Preheat the oven to 350 degrees. Spray your mini muffin tin and set aside.
  2. In a small bowl combine the flour, salt, and baking powder. Set aside.
  3. In the bowl of a stand mixer with the whisk attached, combine the butter, oil, eggs, and milk. Whisk until thoroughly combined.
  4. Add the white sugar, vanilla and almond extracts. Whisk to mix.
  5. Switching to the paddle attachment, sift in the flour mixture and mix until just combined.
  6. Add the poppy seeds, give it a few turns of the mixer and done!
  7. Fill your mini muffin tins until almost all the way full. A cookie scoop works great for even sizes.
  8. Pop in the oven for 8-10 minutes, until a toothpick inserted in the middle comes out clean. Remove from the oven allowing them to cool for about five minutes before transferring them to a cooling rack.
  9. In the meantime, make the glaze by combining all the ingredients and whisking them together.
  10. Dip the top of your minis in the glaze and return to the cooling rack. Start over and dip them all a second time! I promise its wonderful and they don't get soggy! Enjoy!


Adapted From: All Recipes

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