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My review
Almond Poppy Seed Muffins
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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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Ingredients
30 m servings 193Original recipe yields 12 servings (12 muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- 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.
- 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.
- 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.
- 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.
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Reviews
Read all reviews 1314 Ratings
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Most helpful positive review
7/12/2017
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
5/5/2013
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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5/5/2013
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 ...
7/12/2017
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...
4/4/2014
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...
4/17/2018
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.
3/23/2018
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...
11/29/2017
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 c...
5/5/2017
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 1...
4/1/2017
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