Almond Poppy Seed Muffins

Almond Poppy Seed Muffins

3 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
maggie
Recipe by  maggie

“My mom has been making this for years, and it's just one of those recipes that sticks out from my childhood. It's delicious.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 muffins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  2. Beat sugar and butter with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add egg yolks one at a time, allowing the first to blend into the butter mixture before adding the last. Beat almond extract and lemon zest into the mixture.
  3. Stir flour, baking powder, baking soda, and salt together in a separate bowl; add to creamed mixture alternately with buttermilk, mixing until just combined into a batter. Fold poppy seeds through the batter.
  4. Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks; fold into the batter. Spoon batter into prepared muffin cups to about 2/3 full.
  5. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 18 minutes; remove from pan and let cool on rack.

Share It

Reviews (3)

Rate This Recipe
SunnyDaysNora
2

SunnyDaysNora

I'm sorry to say we did not care for these. Everyone that tasted them said they were too salty to eat. Next comment was that they were bland. This could easily be improved upon by using only 1/8 tsp salt and doubling the almond extract and lemon zest.

kidsrprecious12@yahoo.com
0

kidsrprecious12@yahoo.com

Maggie, Thanks for sharing this wonderful treat! My son who is especially picky, loves all things "almond poppy seed" and he thinks this is the best recipe I have ever used. My entire family agrees. This is the recipe that will be going down in my special collection, no need to ever use another!!!

Adrianna
0

Adrianna

I loved this recipe I just used milk I didn't have butter milk

More Reviews

Similar Recipes

Lemon Poppy Seed Muffins I
(145)

Lemon Poppy Seed Muffins I

Poppy Seed Muffins
(146)

Poppy Seed Muffins

Lemon Poppy Seed Loaf
(110)

Lemon Poppy Seed Loaf

Lemon Poppy Seed Muffins II
(61)

Lemon Poppy Seed Muffins II

Lemony Poppy Seed Muffins
(8)

Lemony Poppy Seed Muffins

Quick Lemon Poppy Seed Muffins
(9)

Quick Lemon Poppy Seed Muffins

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 193 cal
  • 10%
  • Fat
  • 9.4 g
  • 15%
  • Carbs
  • 24.3 g
  • 8%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cornmeal Millet Poppy Seed Muffins

>

next recipe:

Lemon Poppy Seed Muffins with Truvia(R) Baking Blend