• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Savory Celiac

  • Home
  • Recipes
    • My Mom’s Cookbook
  • Travel
  • Gluten-Free Life
  • Restaurant Reviews
  • About Me

Gluten-Free Almond Poppyseed Muffins

March 21, 2019 by Kari @ The Savory Celiac 4 Comments

You may notice a couple of things around here: I like to make meatballs and I like to make muffins. That sounds so strange. 😉 I love them both because they’re easy. And we all need some easy in our lives!

I have ALWAYS loved almond poppyseed muffins. Who am I kidding. I love all things almond-flavored. And these, my friends, are pretty much a perfect gluten-free muffin.

An overhead shot of six gluten-free almond poppyseed muffins in a dark muffin tin.

I am actually pretty proud of myself because I started making these and then the consistency was just not right. So I made some adjustments as I went and they turned out great. Is that what “real” bakers do? Haha! I’m really excited to share this recipe with you!

As I say in just about all my other recipes, I am a big fan of Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (it comes in the light blue bag). Everyone seems to have their favorite. My husband has actually created his own homemade blend, so we are experimenting with that. But for now, Bob’s Red Mill seems to be one that I get a lot of great results with!

A front on shot of two gluten-free almond poppyseed muffins on small white cupcake stands. The front muffin has a large bite taken out of the top front.

This muffin recipe would be a great base for lots of different flavor combinations. In fact, I have made lemon poppyseed muffins using a base similar to this one, so I’ll be sharing that one soon. Especially with spring/summer right around the corner. Bring on the sunshine and lemon!

You’ll notice that I used chopped almonds to top these muffins. Typically, you see sliced almonds on almond poppyseed muffins. But, I have the hardest time finding safe nuts. Not just almonds but all kinds of nuts! A lot of them are processed on shared equipment which is a big no-no for me. So I just found a bag of safe, whole, raw almonds and since I’m not going to take the time to thinly slice them, I decided a rough chop would be just fine. And it totally is!

An overhead shot of a gluten-free poppyseed muffin on a vintage grater. The baking liner is open and fanned out.

As with any baking recipe, even if it’s not gluten-free, it is important to not overmix the batter. This can make the final product too dense and chewy and you want to keep them light and fluffy.

Up close shot of a gluten-free almond poppyseed muffin on a small cupcake pedestal. There is a big bite taken out of the front of the muffin.
Pin Recipe Print Recipe

Gluten-Free Almond Poppyseed Muffins

These delicious gluten-free almond poppyseed muffins are a perfect breakfast treat. You won't even feel like you're missing out on going to the bakery when you can make these goodies at home!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Breakfast
Cuisine: Gluten-Free
Servings: 12 Muffins
Pin Recipe

Ingredients

For The Muffins

  • 1 ¾ Cup Gluten-Free Flour Blend - I like Bob's Red Mill 1-to-1 Gluten-Free Baking Flour
  • ½ Cup Granulated sugar
  • ¾ Teaspoon Salt
  • 2 ½ Teaspoons Baking Powder
  • 2 Eggs - Slightly beaten
  • ½ Cup Greek Yogurt
  • ¼ Cup Avocado Oil
  • ¼ Cup Milk
  • 2 Teaspoons Almond Extract
  • 1 Tablespoon Poppyseeds
  • ½ Cup Chopped Almonds - For the topping

For The Glaze

  • 1 Cup Powdered Sugar
  • 2 Tablespoons Milk
  • 1 Teaspoon Almond Extract

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • In a mixing bowl, lightly combine gluten-free flour, sugar, salt, and baking powder.
  • In a separate small bowl, slightly beat the two eggs. Add in greek yogurt, avocado oil, milk, and almond extract. Mix together.
  • Combine the egg mixture and the dry mixture. Mix until it's just fully incorporated.
  • Pour the batter into muffin tin lined with baking cups. You'll fill them about â…” full. I like to use parchment paper baking cups - nothing sticks to them.
  • Top batter with sliced or chopped almonds. Sprinkle with granulated sugar.
  • Bake at 350 degrees for 18-20 minutes until toothpick inserted in the center of muffin comes out clean.
  • Cool completely and drizzle with almond glaze.

Notes

  • To make the glaze, just mix all ingredients together until it is smooth. It might be lumpy at first, but just keep mixing! 

I made a simple glaze to go on top which adds that extra burst of almond flavor. I’m thinking these would be a great addition to your Easter brunch coming up!

You can PIN this recipe by clicking on the photo below:

Pinterest graphic for gluten-free almond poppyseed muffins.

Looking for some other good gluten-free muffins? Here are some other recipes I’ve created:

  • Gluten-Free Banana Muffins
  • Gluten-Free Strawberry Rhubarb Muffins

Filed Under: Recipes Tagged With: breakfast, Brunch, Holidays, Muffins

Previous Post: « Gluten-Free Disney World Guide 2019
Next Post: Greek Lamb Skewers (Gluten-Free/Paleo/Whole 30) »

Reader Interactions

Comments

  1. Ashly

    September 28, 2022 at 2:11 pm

    5 stars
    These are delicious. I love that they’re not overly sweet! The texture is spot-on. Thank you!!

    Reply
    • Kari @ The Savory Celiac

      October 16, 2022 at 2:09 pm

      Wonderful-thanks so much for sharing, Ashly!

      Reply
  2. ange

    December 3, 2021 at 1:43 pm

    5 stars
    really bomb!! thanks for this recipe– was hard to find a simple, classic gf almond poppyseed. these are light and fluffy, simple and just a little bit sweet– how i like em! i don’t leave comments much, or ever haha, but i wanted to boost the ratings so more peeps get to enjoy these[: thank you

    Reply
    • Kari @ The Savory Celiac

      December 4, 2021 at 10:40 am

      Awesome, thanks for sharing Ange! This makes me want to make some more this weekend.;) I’m so glad you enjoyed them!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Contact Me!

  • Email
  • Facebook
  • Instagram
  • Pinterest

About Me

Hi, my name is Kari and I was diagnosed with Celiac Disease in March 2017. I quickly and enthusiastically jumped into the gluten-free world. I love to share all of my knowledge, favorite restaurants in Minneapolis (and around the world), travel adventures and recipes that are special to me and my family! Read More…

Most Recent Posts:

  • Gluten-Free Cream Puffs (with Whipped Cream Filling)
  • Gluten-Free Fruit Pizza
  • Macadamia Nut Chocolate Chunk Cookies (Gluten-Free)
  • The Perfect Gluten-Free Pizza
  • Gluten-Free New York Style Bagels

Podcast Interviews

Looking for something specific?

Copyright © 2023 The Savory Celiac on the Foodie Pro Theme