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Top-down look at a domed poppyseed muffin with a cracked, golden-brown top and tiny black seeds speckled throughout.

Copycat Costco Almond Poppyseed Muffins

Tall, tender almond poppyseed muffins with a delicate crumb, made with sour cream and buttermilk for richness. A copycat of the Costco bakery classic.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Method

Ingredients
  

  • 2 1/4 cups all-purpose flour 281g
  • 1 cup + 2 Tbsp. granulated sugar 225g
  • 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 130g, room temperature
  • 3/4 cup buttermilk 180ml, room temperature
  • 3/4 cup vegetable oil 180ml
  • 2 large eggs room temperature
  • 2 tsp. almond extract
  • 1 tsp. vanilla extract

Method
 

  1. Preheat Oven and Prep Pan:

    Set oven to 400°F (205°C). Insert jumbo liners into a 6-cavity jumbo muffin pan. Put aside.

  2. Whisk Dry Ingredients:

    In a large bowl, whisk flour, sugar, poppy seeds, salt, baking powder, and baking soda until uniform.

  3. Mix Wet Ingredients:

    In a separate bowl, combine sour cream, buttermilk, oil, eggs, almond extract, and vanilla; whisk until homogeneous.

  4. Combine Wet and Dry:

    Pour wet mixture into dry mixture and fold gently just until incorporated. Batter will be fairly dense.

  5. Fill Muffin Cups:

    Divide batter among the prepared muffin cups, filling nearly to the rim. This yields 6 muffins.

  6. Bake and Cool Muffins:

    Bake at 400°F (205°C) for 5 minutes, then lower oven temperature to 350°F (175°C) without opening the door, and continue baking 24–26 minutes until a tester inserted in the center emerges clean. Let muffins rest in pan 5–10 minutes, then transfer to a wire rack to cool. Serve. Tip: They taste even better the next day, especially with morning coffee or tea.