Costco Almond Poppy Seed Muffins

Costco Almond Poppy Seed Muffins

Reminiscent of Costco’s almond poppy seed muffins, but oh so much better!  Homemade, and even more delicious, these jumbo-sized beauties put a nutritious twist on the classic almond poppyseed muffins you know and love.  They’re filled with poppy seeds and have a sweet, delicate crumb, full of almond flavor!

Costco Almond Poppy Seed Muffins
Costco Almond Poppy Seed Muffins

A trip to Costco isn’t complete without a pause in the bakery section, where you are greeted by a wide selection of oversized baked goods—from flaky croissants to decadent tiramisu.  Among these, Costco offers giant bakery-sized muffins in many different flavors.

Today we’re diving into Costco’s well-known muffins—specifically, the almond poppyseed variety that has captured the hearts of many.  I’m thrilled to share my success in creating the ultimate homemade dupe of this classic treat.  Now, you can recreate these indulgent muffins in your own kitchen with control over the ingredients and with a little nudge in a healthier direction.

Yes, these are more nutritious but, I promise you, just as satisfying.  This recipe dupe not only matches the original in taste but also in size and texture. The secret?

-Taste – 

This recipe hits on all the flavor notes you’re looking for in a perfect almond poppy seed muffin: sweet, buttery and almond-forward with plenty of nutty poppyseeds scattered throughout.  So delicious!

-Texture –

A blend of whole wheat flour, AP flour and a little almond flour too, for moisture and flavor.  This recipe uses an oil-butter combo and buttermilk to achieve a moist and tender crumb.

-Size – 

Mastering the distinctive size of Costco muffins is easy. All you need is a large muffin tin and oversized liners to achieve that signature bakery-style look.  To make your own jumbo muffin liners out of parchment paper, see this helpful tutorial.  Or, buy some jumbo-size muffin liners, although you may have to look online because I haven’t found them at my local grocery store.

Costco Almond Poppy Seed Muffins
Costco Almond Poppy Seed Muffins

Whether you’re looking for a quick breakfast option, a satisfying snack, or a treat to share with friends and family, these almond poppy seed muffins fit the bill. They also freeze beautifully, allowing you to save some for later.

Join me as we augment the Costco poppyseed muffins at home—less than 30 minutes is all it takes to whip up a batch of these healthier, homemade and extra-delicious almond poppy seed muffins!

ingredient notes

  • Whole wheat pastry flour – Also known as white whole wheat flour, this flour is more nutrient-dense than all-purpose, but still yields ultra-tender muffins. We’ll mix this in with the AP flour and the almond flour for a balanced blend. 
  • All-purpose flour
  • Superfine blanched almond flour – Adds delicious almond flavor as well as lots of fiber. 
  • Baking powder & baking soda – The leaveners in this recipe and also helps the muffins brown slightly in the oven. 
  • Salt – Balances the sweetness
  • Granulated sugar – Not too much here since we’re not making cakes, after all, but 3/4 cup of sugar adds a just-right sweetness to the muffins. 
  • Poppy seeds – Their distinctive flavor and crunchy texture pair nicely with the almond in this recipe. Did you know poppy seeds are also full of fiber and rich in healthy fats?  I like to buy mine in bulk since the tiny jars don’t last long. 
  • Buttermilk – Room temperature
  • Butter – Melted and cooled slightly.  We’re using a combination of butter, for flavor, and oil, for tender, moist muffins. 
  • Avocado oil – Or, use another neutral-flavored oil. 
  • Sour cream – This lends richness and moisture to the muffins. 
  • Large eggs – If possible, these should be at room temperature.  You can submerge in warm water for a few minutes to take the chill off the eggs if you are short on time. 
  • Almond extract – The almond extract and the poppy seeds combine for that classic taste.

How to Make Almond Poppy Seed Muffins

1. PREHEAT OVEN AND GREASE MUFFIN PAN:

Position an oven in center of oven and preheat to 375 degrees. Line with jumbo muffin liners or parchment squares. Alternatively, grease muffin cups with butter or spray muffin tin with nonstick cooking spray.

2. MIX MUFFIN BATTER: 

Whisk all dry ingredients including, the three flours, baking soda, baking powder, salt and poppy seeds in a large bowl until well incorporated. Make a well in the center. In a medium bowl or large liquid measuring cup, whisk together eggs, buttermilk, sour cream, oil, melted butter, sugar and almond extract until well combined. Pour wet ingredients into well, and, using a rubber spatula, stir gently until all but a few streaks of flour have been absorbed by the liquid, being sure not to over mix.

Costco Almond Poppy Seed Muffin batter
Costco Almond Poppy Seed Muffin batter in a bowl

3. FILL MUFFIN CUPS:

Using a large ice cream scoop or large spoon, divide muffin batter between the 6 muffin tins.

4. BAKE MUFFINS: 

Bake at 375 degrees in middle of oven for 22-26 minutes, until lightly brown on top and a toothpick inserted into a muffin center comes out clean.

5. COOL MUFFINS AND ENJOY:

Cool muffins slightly on wire cooling rack. Enjoy warm, split with a little butter, or enjoy later.

Costco Almond Poppy Seed Muffin batter in jumbo muffin pan
Costco Almond Poppy Seed Muffin in jumbo muffin pan

HOW TO STORE & FREEZE EXTRA MUFFINS

Place fully cooled muffins in airtight container and store at room temperature for up to 3 days.  To freeze, use freezer storage bags and place muffins in a single layer, removing as much air as possible before sealing.  These will keep for up to 3 months in the freezer.  To thaw, defrost on the counter overnight and warm in 350 degree oven for 7 minutes, if desired.  Or, reheat each frozen muffin in the microwave on microwave-safe plate, on high, for 30 seconds.

Costco Almond Poppy Seed Muffins

Mixing things up

This is a versatile recipe that lends itself to adaptations and variations. These are a few of the modifications I’ve tried.  Feel free to give them your own stamp, and leave a comment below!

  • Almond-Lemon Poppy Seed Muffins – Add 1 teaspoon lemon zest and 1 tablespoon freshly-squeezed lemon juice to the liquid ingredients.  
  • Whole-Grain Almond Poppy Seed Muffins – swap out the 1 cup of AP flour for an additional cup of whole wheat pastry flour (white whole wheat flour).  Sprinkle a few sliced almonds on top of the muffins before baking.
Costco Almond Poppy Seed Muffins
Costco Almond Poppy Seed Muffins

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Did you make this recipe? Please leave a comment and give this recipe a rating! And of course, be sure to follow Lane Bakery on Instagram and don’t forget to tag me (@lane_bakery). I love cooking with you!

Costco Almond Poppy Seed Muffins

Perfect for a snack or an easy breakfast, these Costco-inspired almond poppy seed muffins are jumbo in size and absolutely delicious!
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: baking, Breakfast, brunch, Snack
Keyword: almond, almond poppyseed muffins, costco, muffins, poppyseed, snack
Servings: 6 large muffins

Ingredients

  • 1 cup whole wheat pastry flour (also known as white whole wheat flour)
  • 1 cup all-purpose flour
  • 1/2 cup superfine blanched almond flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup granulated sugar
  • 2 tbsp poppy seeds
  • 3/4 cup buttermilk room temperature
  • 5 tbsp butter melted and cooled slightly
  • 1/3 cup avocado oil or use another neutral-flavored oil
  • 1/4 cup sour cream
  • 2 large eggs at room temperature
  • 3/4 tsp almond extract

Instructions

  • PREHEAT OVEN AND GREASE MUFFIN PAN: Position an oven in center of oven and preheat to 375 degrees. Line with jumbo muffin liners or parchment squares. Alternatively, grease muffin cups with butter or spray muffin tin with nonstick cooking spray.
  • MIX MUFFIN BATTER: Whisk three flours, baking soda, baking powder, salt and poppy seeds in a large bowl until well incorporated. Make a well in the center. In a medium bowl or large liquid measuring cup, whisk together eggs, buttermilk, sour cream, oil, melted butter, sugar and almond extract until well combined. Pour liquid ingredients into well, and, using a rubber spatula, stir gently until all but a few streaks of flour have been absorbed by the liquid, being sure not to over mix.
  • FILL MUFFIN CUPS: Using a large ice cream scoop or large spoon, divide muffin batter between the 6 muffin tins.
  • BAKE MUFFINS: Bake at 375 degrees in middle of oven for 22-26 minutes, until lightly brown on top and a toothpick inserted into a muffin center comes out clean.
  • COOL MUFFINS AND ENJOY: Cool muffins slightly on wire rack. Enjoy warm, split with a little butter, or enjoy later. 

Notes

HOW TO STORE & FREEZE EXTRA MUFFINS
Place fully cooled muffins in airtight container and store at room temperature for up to 3 days.  To freeze, use freezer storage bags and place muffins in a single layer, removing as much air as possible before sealing.  These will keep for up to 3 months in the freezer.  To thaw, defrost on the counter overnight and warm in 350 degree oven for 7 minutes, if desired.  Or, reheat each frozen muffin in the microwave on microwave-safe plate, on high, for 30 seconds.


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