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Almond Poppy Seed Muffins

Rated as 4.25 out of 5 Stars
0

"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

30 m servings 193
Original recipe yields 12 servings (12 muffins)

Directions

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  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.

Nutrition Facts


Per Serving: 193 calories; 9.4 24.3 3.2 55 271 Full nutrition

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Reviews

Read all reviews 15
  1. 16 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Used 1/2 cup whole milk and 1/3 cup sour cream instead of buttermilk, also put in a lot of extra lemon zest, so they were really more like lemon poppy seed cupcakes. Amazingly fluffy and delicio...

Most helpful critical review

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 ...

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Used 1/2 cup whole milk and 1/3 cup sour cream instead of buttermilk, also put in a lot of extra lemon zest, so they were really more like lemon poppy seed cupcakes. Amazingly fluffy and delicio...

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 ...

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 agr...

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

This is a very good recipe. I did make one change and that was reducing the poppy-seed to 2 tablespoons. That seemed to be enough. Will definitely make this again.

Way too dry, fluffy and bland. I did everything exactly right, including the nice peaks on the egg whites. I even added a little extra Allmond extract because the batter tasted bland. Definitel...

Easy to make with what I had on hand. They tasted great next time I plan to make mini muffins instead of regular size

I like this recipe alot, the only thing I did different was that I added 1/4 tsp lemon extract because I didn't have any lemons. Loved them they weren't crumbly texture was perfect. This reci...

used half whole wheat pastry flour and half white flour, only 1/2 cup of sugar, 3 egg yolks no whites (trying to use up yolks I had in the frig), 2 tablespoons of lemon juice, 1/3 cup of evapora...