Almond Poppy Seed Muffins

Almond Poppy Seed Muffins

5
maggie 0

"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."
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Ingredients

30 m servings 193 cals
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Original recipe yields 12 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

5

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 ...

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 agr...

Somehow I missed seeing buttermilk in the ingredients list, but being one who never skips a beat while in the kitchen, I substituted 1/2 cup whole milk plus 1/3 cup of sour cream. Also I like a...

delicious! I used almond milk for dairy free and couple tsps of lemon juice.

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