Almond Poppy Seed Muffins with Brown Butter Glaze

Almond Poppy Seed Muffins with Brown Butter Glaze

Let me tell you a few things:

1. I’m sitting here in my black (velour? maybe fake velvet. . . ) sweat pants circa 2001 aka, pregnancy numero tres. What can I say? I have a hard time letting go of faves.

2. Oreos now makes MEGA STUF cookies. What?!

(I. KNOW!!!

3. When eating Oreos (no matter what their stuf capacity) I adopt the Lay’s potato chip slogan → “No one can eat just one.”

Or two. Or three. Maybe four. Or five.

For sure I can eat just five.

4. Why did someone invent Mega Stuf?!

I want to both hug and slap that person at the same time.

They’re basically two Double Stufs smooshed together, minus two cookie sides.

It’s simultaneously awesome and horrifying. It’s like a train wreck.

I can’t help but look. And eat.

Times five.

5. I cannot believe, nor do I have an elaborate excuse for it having been 18 days ago that I last posted. WHAT???

What was I doing all that time???

I. don’t. Know.

6. I hate this question: “So, what are you up to these days?”

Cricket. Cricket.

I never have a good answer.

Hmmm. Lemme think. . . .

Folding clothes, doing dishes, playing hopscotch, having unicorn tea parties, listening to new music, reading, baking ridiculously chocolatey cakes, making chili, baking cupcakes for a bake sale, doing dishes, folding clothes, dancing in circles, changing sheets, nebulizing kiddos 3 times a day, going to the doctor, going to the pharmacy, force-feeding medicine, getting sick, getting healthy, baking apple muffins, hosting a birthday party, pony riding, park playing, picture-taking, writing, journaling, going to the doctor, going to the pharmacy, doing dishes, folding clothes, volunteering, Bible study, making new friends, doing homework, shuttling kids around, doing dishes, folding clothes, picking up, breathing, surviving, going to the doctor, going to the pharmacy, sleeping, not sleeping, cooking dinner, hosting an overnight guest, coloring stars and rainbows in sidewalk chalk, cutting hair, grocery shopping, baking miniature red birthday cakes, doing dishes, folding clothes, baking almond poppy seed muffins and topping them with brown butter glaze aaaaaaaaaand, doing dishes, and folding clothes, and maybe another trip to the doctor and pharmacy.

But I’d feel weird saying that.

It’s much easier to say, “Oh, you know. Same old thing.”

What I wouldn’t feel weird about saying though, would be, “Hey, you should try these Almond Poppy Seed Muffins”.

My newest little 5-year-old buddy? He sunk his teeth into one of these and said he wants me to be his mom because I “make the best stuff”.


I’m not sure he totally thought that one through – his mom is pretty darn spiffy.

Me however – I caught myself yelling at my kids to stop yelling at each other this afternoon.

It’s called ironic parenting. It’s a new thing.

I just invented it this afternoon.

Right then.

Because my brain is working top-notch right now on sleep deprivation and Mega Stuf Oreos.Almond Poppy Seed Muffins with Brown Butter Glaze

So, anyway, Little Five Year Old Buddy, you might want to keep on keepin’ on with your very own Mamacita, lest I bust out the irony on you and yell at you for yelling.


Let’s just eat muffins instead.

Because they ARE good.


Almond Poppy Seed Muffins with Brown Butter Glaze

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 12 muffins

These muffins are delicious even without the glaze, so if you're in a hurry, skip it and they'll still be super yum! Also - I used almond meal in this recipe because, even thought muffins are really just cake, I wanted to cram some protein into the mix for a healthier kick. You could sub in finely chopped or ground almonds (by way of food processor), or skip the almonds and just use a full cup of whole wheat flour instead. I also had every intention of using full fat Greek yogurt instead of sour cream - again - for the healthy/protein factor, but when it came down to baking time, I was missing the Greek yogurt. I'm sure these muffins would still be just as tasty subbing Greek yogurt for the sour cream.


  • For the muffins:
  • 1 cup white flour
  • 3/4 cup wheat flour
  • 1/2 cup almond meal (or ground almonds, or super finely chopped almonds)
  • 1 tablespoon poppy seeds
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 3/4 cup full fat sour cream
  • 2 eggs
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, melted and cooled
  • For the glaze:
  • 2 tablespoons unsalted butter
  • 1/2 cup powdered sugar
  • 2 teaspoons (give or take) heavy cream (half and half or milk would work too)
  • 1/4 teaspoon almond extract
  • pinch of salt


Line a 12 muffin tin with paper baking cups, or grease with butter.

Preheat oven to 400 degrees F.

In a medium bowl, combine white flour, wheat flour, almond meal, poppy seeds, baking soda, salt, and sugar. Whisk to mix.

In a small bowl, add eggs. Whisk lightly. Add in almond and vanilla extracts and sour cream. Stir together thoroughly with a fork. Slowly pour in the melted/cooled butter, whisking with the fork at the same time, until combined.

Make a well in the center of the dry ingredients. Pour wet ingredients in the well, and stir together with the fork, mixing until just combined (make sure to mix all the way down to the bottom of the bowl, pulling up all of the dry ingredients off the bottom).

Divide batter evenly among 12 muffin cups. (I used my ice cream scoop to do this and it worked like a charm!)

Bake at 400 degrees for 5 minutes, then turn the oven down to 350 degrees, and continue to bake for 15-18 mninutes, until the edges of the muffins are golden and a toothpick inserted in the middle comes out clean.

Allow muffins to cool on a wire rack for 2 minutes. Then carefully remove them from the muffin tin and allow to cool completely.

For the glaze:

Heat a small saucepan over medium-low heat.

Melt the butter, and allow it to continue cooking. It will sizzle and sputter and then become quiet. Continue to cook (swirling occasionally to avoid burning), watching it carefully, until the solids become brown and you smell a nutty aroma. Immediately remove from heat and pour into a small bowl. Whisk in the powdered sugar with a fork. Add in the almond extract and the pinch of salt. Slowly add in the heavy cream, one teaspoon at a time, until you reach your desired consistency. I wanted mine thick enough to pipe through the corner of a sandwich baggie so I used only 2 teaspoons, but you could do it a little thinner and just dip each muffin top for a smooth layer of glaze.

Muffins stay delicious, tightly covered, for at least 3 days - maybe more, but we didn't have them around long enough to find out!


Sara| Home is Where The Cookies Are


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