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.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.

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  • 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.

Nutrition Facts

193 calories; protein 3.2g 6% DV; carbohydrates 24.3g 8% DV; fat 9.4g 15% DV; cholesterol 54.9mg 18% DV; sodium 271.5mg 11% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/12/2017
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 delicious. Read More
(4)

Most helpful critical review

Rating: 1 stars
07/22/2013
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 1/8 tsp salt and doubling the almond extract and lemon zest. Read More
(4)
22 Ratings
  • 5 star values: 16
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
07/12/2017
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 delicious. Read More
(4)
Rating: 1 stars
07/22/2013
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 1/8 tsp salt and doubling the almond extract and lemon zest. Read More
(4)
Rating: 5 stars
04/04/2014
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 agrees. This is the recipe that will be going down in my special collection, no need to ever use another!!! Read More
(3)
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Rating: 5 stars
12/15/2013
I loved this recipe I just used milk I didn't have butter milk Read More
(2)
Rating: 5 stars
02/02/2020
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! Read More
(2)
Rating: 4 stars
04/17/2018
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. Read More
(1)
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Rating: 3 stars
05/05/2017
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 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? Read More
Rating: 5 stars
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 couple days of breakfasts for my husband and me. There perfectly fluffy and have a nice crisp top. Will make again! Read More
Rating: 5 stars
04/01/2017
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 Read More