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 delicious.
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.
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!!!
I loved this recipe I just used milk I didn't have butter milk
Love this recipe -- way better than the boxes mixes! We'll make it again. Based on reviews, I doubled the almond extract. You could even triple it. (My son wanted Costco style muffins, so we skipped the lemon.) But the muffins were great, a perfect cross of cake-meets-muffin. Not heavy and thick like Costco (which is more like a quick bread in a muffin shape). Definitely a make-again recipe. Not sure why you have to whip the eggs (fluffier muffins?), but it made for a beautiful batter, along with the buttermilk, which added a lovely flavor (we used low-fat because it came in a smaller container). YUM!
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.
Pretty nice! The only thing I did different was to use 2% milk instead of buttermilk and tossed in an extra half Tbsp poppy seeds (for a total of 3Tbsp). They turned out fine I ended up with 16 rather than 12. They were a little on the dry side... I would add just a touch of oil next time maybe a few Tbsp of coconut oil?
So delicious! I followed the recipe exactly. I did use kosher salt and didn t fill up the half teaspoon all the way and they weren t too salty. This recipe made 4 giant muffins. Perfect for a couple days of breakfasts for my husband and me. There perfectly fluffy and have a nice crisp top. Will make again!
Didn't have buttermilk or lemon. So I added 1% milk and sour cream and left out lemon but this was moist and delicious. I like almond and added 2 tsp. Will make again
