Copycat Costco Almond Poppyseed Muffins Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
