Craving Costco Almond Poppy Seed Muffins? Try This Perfect Copycat Recipe!

Let’s be honest—Costco Almond Poppy Seed Muffins are dangerously addictive. You go in for toilet paper and paper towels, and somehow walk out with a six-pack of jumbo muffins you didn’t even know you needed. Sound familiar? Yeah, same here. There’s just something magical about those giant, soft, sweet muffins with that perfect almondy vibe and tiny little poppy seed crunch.

So what’s a muffin-lover to do when they’ve run out of the Costco stash or (gasp!) want something even better?

Enter: my Copycat Costco Almond Poppyseed Muffins. These bad boys are soft yet dense (in a good way), packed with that rich almond flavor, and baked to glorious golden-domed perfection. Seriously, I’ve been baking batch after batch and eating them like I’m prepping for muffin hibernation.

Why You’ll Be Obsessed with These Muffins

IMO, these Costco Copycat Muffins might just be better than the real thing. Yep, I said it. They’ve got all the good stuff—moist, bakery-style texture, the signature almond pop, and that satisfying poppyseed crunch. Plus, they’re made with simple ingredients you probably already have, and they freeze beautifully. So whether you’re planning brunch or just want to stash a few for later, you’re set.

Oh, and if you’ve ever drooled over those Costco Lemon Poppyseed Muffins or dreamed of a muffin that tastes like Copycat Costco Coffee Cake Muffins, this recipe totally delivers the same bakery vibes.

Tips to Bake ‘Em Like a Pro

Want that authentic Krolls Korner-level muffin magic? Don’t skip these tips:

• Don’t overmix the batter. I repeat: do not overmix. It’s tempting to keep stirring, but trust me—less is more here. Overmixing will give you sad, rubbery muffins.

• Room temp ingredients are a must. Cold eggs and sour cream will mess with your batter’s vibe. Bring eggs, sour cream, and buttermilk to room temperature for smooth mixing and a better rise.

• Spoon and level your flour. This one’s huge. Don’t just scoop from the bag like a savage (guilty). Spoon it into your measuring cup and level it off. Too much flour = dry muffins. No thanks.

• Fill those muffin liners almost to the top. If you want those big, bakery-style tops that look like you snagged them off the shelf at Costco, this step is crucial.

• Crank up the heat (at first). Start baking at 400°F for 5 minutes, then drop it down to 350°F for the rest of the bake. The high heat gives your muffins that glorious domed top. Works like a charm.

What Makes These Muffins Stand Out?

Aside from tasting like they were smuggled directly from the Costco bakery, these muffins are huge—literally. This recipe makes six gorgeous, jumbo Almond Poppyseed Muffins Costco fans will instantly recognize. They’re perfect for sharing (or not…no judgment), and they taste amazing with a cup of coffee.

You can also switch it up and add a little lemon zest if you’re chasing those Costco Lemon Poppyseed Muffins vibes. Or maybe crumble a little streusel on top if you’re channeling your inner Krolls Corner Recipes baker.

If you’ve been craving those mega-muffins from Costco but want to skip the store (and the impulse buys), this recipe is your new bestie. It’s easy, foolproof, and downright delicious. Plus, baking these at home means you can make a double batch and freeze ‘em—perfect for busy mornings, lazy brunches, or, you know, midnight snacking.

So what are you waiting for? Preheat that oven and show those Poppyseed Muffins who’s boss.

Because let’s face it—homemade always wins. 💪🧁

Craving Costco Almond Poppy Seed Muffins? Try This Perfect Copycat Recipe!

Copycat Costco Almond Poppyseed Muffins are jumbo-sized treats boasting a soft crumb, rich almond essence, and a delightful poppy seed crunch. Ideal for a quick breakfast, weekend brunch, or prepping ahead and freezing for later enjoyment!

Prep Time: 15 minutes   |   Bake Time: 25 minutes   |   Total Time: 40 minutes

Yields: 6 large muffins   |   Author: Aleda   |   Category: Dessert

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 cup plus 2 tablespoons granulated sugar
• 2 tablespoons poppy seeds
• 1 teaspoon fine sea salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup full-fat sour cream (heaping), at room temperature
• 3/4 cup buttermilk, warmed to room temperature
• 3/4 cup vegetable oil
• 2 large eggs, brought to room temperature
• 2 teaspoons almond extract
• 1 teaspoon vanilla extract

Directions:

1. Prepare your oven and muffin pan: Preheat the oven to 400°F. Line a jumbo muffin tin (6 cavities) with jumbo liners and set it aside.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, sea salt, poppy seeds, baking powder, and baking soda until evenly combined.
3. Combine the wet ingredients: In a separate bowl, whisk sour cream, buttermilk, vegetable oil, eggs, almond extract, and vanilla extract until the mixture is smooth and well blended.
4. Bring it together: Pour the wet mixture into the bowl with the dry ingredients. Gently fold the batter until just combined — it will be thick but don’t overwork it.
5. Fill the muffin cups: Divide the batter evenly among the prepared muffin liners, filling each almost to the top to achieve those bakery-style domes. You should get exactly 6 jumbo muffins.
6. Bake with a two-step heat: Pop the pan into the oven and bake at 400°F for 5 minutes to help the muffins rise beautifully. Then, lower the oven temperature to 350°F without opening the door and bake for an additional 24-26 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
7. Cool and enjoy: Let the muffins cool in the pan for about 5 to 10 minutes before transferring them to a wire rack to cool completely.
8. Pro tip: These muffins taste incredible the next day—perfect paired with your morning coffee or tea!

Share :