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. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Stir flour, baking powder, baking soda, and salt together in a bowl.
3. 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. 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. 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. 6 Bake in the preheated oven until muffins are golden and the tops spring back when lightly pressed, 15 to 18 minutes.
7. 7 Remove muffins from the oven, turn out onto a wire rack, and cool.

Nutrition per serving