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Almond Poppy Seed Muffins Recipe

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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In30 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  • 2Beat 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.
  • 3Stir 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.
  • 4Beat 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.
  • 5Bake 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.
Ingredients
  • 12 servings
  • 193 cals
  • 3/4 cup white sugar
  • 1/2 cup butter, softened
  • 2 egg yolks
  • 1 1/2 teaspoons almond extract
  • 1 teaspoon freshly grated lemon zest
  • 1 1/3 cups all-purpose flour
  • 1 1/8 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 2 1/2 tablespoons poppy seeds
  • 2 egg whites
Nutrition

Amount per serving ( 5 total)

  • Calories:
    193
    10%
  • Fat:
    9.4
    15%
  • Carbs:
    24.3
    8%
  • Protein:
    3.2
    6%
  • Cholesterol:
    55
    18%

Based on a 2,000 calorie diet

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