Have you ever had Costco’s muffins, or anything from Costco’s bakery section for that matter? Their baked goods have crack I them, I know they do.

Muffins (especially the maple crumble, DELISH!)
Carrot Cake
Chocolate Chunk Cookies
Caramel Apple Pie
HUGE chocolate layer cake (I don’t know the name of it, but I know the price: $14.99)

That list names the items hat have a double dose of crack. Or I just have ZERO will power if these are placed in front of me. Honestly, their muffins, I could LIVE off of them. I am a HUGE cake lover and their muffins are just cake given the name ‘muffin’ just to help people not feel guilty about eating them for breakfast.

Not only are those 1300 calorie muffins unbelievably good, I always want more then 1, always, no matter what flavor. If you want to recreate the chocolate chip muffin, just make chocolate cake with chocolate chips in muffin tins and call it a muffin. The poppy seed muffin has never been my favorite, probably because I am a sucker for anything maple. Yes, I will eat 1, and then another, but only if the other ones are already gone. But if you warm the poppy seed muffins and add a slab of butter, done deal, it’s like heaven in my mouth.

Well these muffins are very similar to the Costco poppy seed muffins. The key to their muffins? Almond extract instead of vanilla. No, I don’t have this confirmed by the head baker at Costco, but after making these and trying them, they are just so similar that that must be it. When you bite into the muffin the almond is so powerful combined with the butter. It is VERY good and a perfect breakfast treat with a cup of tea or coffee, PERFECT! And this is NOT 1300 calories per muffin, and not 1300 calories even for 2 muffins. So go ahead, have a couple.

Poppy Seed Muffins


  • 2 eggs
  • 3/4 cup sugar
  • 1/4 cup butter, room temperature
  • 1 cup milk
  • 2 cups all purpose flour
  • 1 tbsp. poppy seeds
  • 1 tsp. baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp almond extract



Preheat oven to 350°F.

Line 12 muffins tins with paper liners.

Mix together the eggs, sugar, butter, and almond extract until well blended.

In large bowl, combine flour, poppy seeds, baking powder, baking soda and salt.

Add the flour mixture and the milk alternately to the wet mixture. Mix until just incorporated.

Pour batter into prepared muffin tins. Fill them to the top.

*They will be full muffin tins, but they puff up perfectly!

Bake 20-25 minutes or until golden brown and toothpick inserted in center comes out clean.

Place on cooling rack in pan for about 5 min. Then remove from pan and finish cooling on a wire rack.

Serve when they are fresh out of the oven, that’s when they taste the best! Adding a slab of butter doesn’t hurt either, in fact, just do it, it’s reeeeeal tasty!


And this is why silicone baking tins SUCK: Everything burns or gets extra dark on the bottom before the muffin is totally done. After this batch of muffins I threw the tins in the trash. Luckily the bottoms didn’t burn. but they are darker then desired because of the dang tins!