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.
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
Instructions
Preheat Oven and Prep Pan:
Set oven to 400°F (205°C). Insert jumbo liners into a 6-cavity jumbo muffin pan. Put aside.Whisk Dry Ingredients:
In a large bowl, whisk flour, sugar, poppy seeds, salt, baking powder, and baking soda until uniform.Mix Wet Ingredients:
In a separate bowl, combine sour cream, buttermilk, oil, eggs, almond extract, and vanilla; whisk until homogeneous.Combine Wet and Dry:
Pour wet mixture into dry mixture and fold gently just until incorporated. Batter will be fairly dense.Fill Muffin Cups:
Divide batter among the prepared muffin cups, filling nearly to the rim. This yields 6 muffins.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.