My mom has been making these almond poppy seed muffins for years. It's just one of those recipes that sticks out from my childhood. It's delicious.
Ingredients
- 1.33 cups all-purpose flour
- 1.13 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups white sugar
- 0.5 cups butter , softened
- 2 large eggs , separated, divided
- 1.5 teaspoons almond extract
- 1 teaspoon freshly grated lemon zest
- 0.5 cups buttermilk
- 2.5 tablespoons poppy seeds
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
-
2
Stir flour, baking powder, baking soda, and salt together in a bowl.
-
3
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 1 egg yolk and beat until fully blended into the butter mixture; repeat with the remaining egg yolk. Beat in almond extract and lemon zest.
-
4
Add flour mixture to the butter mixture in 2 batches, alternating with buttermilk, beating batter briefly after each addition. Fold in poppy seeds.
-
5
Beat egg whites in a glass or metal bowl until stiff peaks form. Fold egg whites into the batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.
-
6
Bake in the preheated oven until muffins are golden and the tops spring back when lightly pressed, 15 to 18 minutes.
-
7
Remove muffins from the oven, turn out onto a wire rack, and cool.
Nutrition Facts
Per serving
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