Almond Poppy Seed Muffins Recipe - Allrecipes.com
Almond Poppy Seed Muffins Recipe
  • READY IN 30 mins

Almond Poppy Seed Muffins

Recipe by  

"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 Edit and Save

Original recipe makes 12 muffins Change Servings
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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins
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Reviews More Reviews

Jul 22, 2013

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.

 
Apr 04, 2014

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!!!

 

3 Ratings

Dec 15, 2013

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

 

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Nutrition

  • Calories
  • 193 kcal
  • 10%
  • Carbohydrates
  • 24.3 g
  • 8%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 9.4 g
  • 15%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 271 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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