Copycat Costco Almond Poppyseed Muffins Recipe

Introduction

If you love Costco’s almond poppyseed muffins, this copycat recipe is for you! These jumbo muffins come out moist, flavorful, and packed with the perfect hint of almond and poppy seeds. They’re ideal for breakfast or a satisfying snack anytime.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 cup + 2 tablespoons granulated sugar
• 2 tablespoons poppy seeds
• 1 teaspoon fine sea salt
• 2 teaspoons baking powder
• 1/2 teaspoon 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 teaspoons almond extract
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a 6-count jumbo muffin tin with jumbo muffin liners. Set aside.
2. Step 2: In a large bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, poppy seeds, fine sea salt, baking powder, and baking soda.
3. Step 3: In a separate bowl, whisk the wet ingredients until smooth: sour cream, buttermilk, vegetable oil, eggs, almond extract, and vanilla extract.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. The batter will be thick but creamy.
5. Step 5: Divide the batter evenly into the prepared muffin liners, filling each almost to the top. You should have enough for 6 jumbo muffins.
6. Step 6: Bake at 400°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) without removing the muffins and bake for an additional 24–26 minutes. A toothpick inserted into the center should come out clean.
7. Step 7: Let the muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely. Enjoy warm or the next day with your favorite coffee or tea.

Tips & Variations

• For a nuttier texture, sprinkle slivered almonds on top before baking.
• Use Greek yogurt instead of sour cream for a tangier flavor.
• If you don’t have buttermilk, substitute with milk plus 1 tablespoon of lemon juice or white vinegar, let sit for 5 minutes.
• These muffins taste even better the next day after flavors have had time to meld.

Storage

Store muffins in an airtight container at room temperature for 2–3 days. For longer storage, refrigerate them for up to one week or freeze tightly wrapped in plastic wrap and placed in a freezer-safe bag for 2–3 months. To reheat, thaw frozen muffins overnight in the fridge and warm in the microwave or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can create a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 3/4 cup of milk and letting it sit for 5 minutes before using.

Can I make these muffins smaller or more in number?

Absolutely! Use a standard muffin pan and adjust the baking time to about 18–22 minutes. You may need to adjust batter portions accordingly.

Copycat Costco Almond Poppyseed Muffins Recipe

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★★★★★

4.5 from 127 reviews

This Copycat Costco Almond Poppyseed Muffins recipe recreates the beloved jumbo muffin with a delightful combination of almond and vanilla flavors, complemented by the crunch of poppy seeds. Moist and fluffy, these muffins are perfect for breakfast or a sweet snack, and they keep well for days with options for refrigeration or freezing.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 31 minutes
• Total Time: 46 minutes
• Yield: 6 jumbo muffins 1x
• Category: Breakfast, Snack, Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry 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

Wet Ingredients

• 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

Instructions

1. Prep the muffin pan and oven: Preheat your oven to 400°F (204°C) and line a 6-count jumbo muffin tin with jumbo muffin liners. Set aside while you prepare the batter.
2. Whisk dry ingredients: In a large mixing bowl, combine the flour, sugar, salt, poppy seeds, baking powder, and baking soda. Whisk together until evenly mixed.
3. Whisk wet ingredients: In another bowl, whisk together the sour cream, buttermilk, vegetable oil, eggs, almond extract, and vanilla extract until smooth and well combined.
4. Combine batter: Pour the wet ingredients into the dry ingredients and gently fold until just combined. The batter will be somewhat thick, so avoid overmixing to keep the muffins tender.
5. Divide into muffin tin: Spoon or scoop the batter into the prepared jumbo muffin liners, filling each almost to the top. This should make 6 jumbo muffins.
6. Bake the muffins: Place the muffin tin in the oven and bake at 400°F for 5 minutes. Then, without removing the muffins from the oven, reduce the temperature to 350°F (177°C) and continue baking for 24-26 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and serve: Let the muffins cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely. These muffins are especially delicious the next day, great paired with coffee or tea.

Notes

• Storage at room temperature: Store in an airtight container for 2–3 days.
• Refrigeration: Store in an airtight container for up to 1 week.
• Freezing: Wrap tightly in plastic wrap and place in a freezer-safe bag or container; store for 2–3 months.
• For best texture, warm muffins slightly before serving if stored in fridge or freezer.

Keywords: Costco muffins, almond poppyseed muffins, jumbo muffins, copycat recipe, breakfast muffins, poppy seed recipe, homemade muffins