Almond Poppy Seed Muffins Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 17, 2015
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 very hearty dose of almond so I used about double the almond extract. The results were fabulous! Light, tender and fragrant. Perfect for an early summer breakfast on a lazy Sunday morning, along with freshly sliced mangoes and a pot of Fig flavored tea!
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Reviewed: Apr. 7, 2015
delicious! I used almond milk for dairy free and couple tsps of lemon juice.
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Reviewed: Apr. 4, 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!!!
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Reviewed: Dec. 15, 2013
I loved this recipe I just used milk I didn't have butter milk
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Reviewed: May 5, 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.
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Photo by SunnyDaysNora

Cooking Level: Expert

Home Town: Paso Robles, California, USA


 
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