Almond Poppy Seed Muffins

Name: Almond Poppy Seed Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 muffins
Ingredients: ¾ cup white sugar; ½ cup butter, softened; 2 eaches egg yolks; 1 ½ teaspoons almond extract; 1 teaspoon freshly grated lemon zest; 1 ⅓ cups all-purpose flour; 1 ⅛ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup buttermilk; 2 ½ tablespoons poppy seeds; 2 eaches egg whites

Rating: 4.32 stars

22 Ratings
19 Reviews
10 Photos

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.

By maggie

Gallery

Recipe Summary

prep:

15 mins

cook:

15 mins

total:

30 mins

Servings:

Yield:

12 muffins

Nutrition Info

Directions

Step 1

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

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Step 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.
Step 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.
Step 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.
Step 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; 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)

Most helpful positive review

Katie Thomas

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

Helpful

(4)

Most helpful critical review

SunnyDaysNora

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

Helpful

(4)

22 Ratings

5 star values: 16
4 star values: 2
3 star values: 1
2 star values: 1
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Katie Thomas

07/12/2017

Helpful

(4)

SunnyDaysNora

07/22/2013

Helpful

(4)

Jen Davis

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

Helpful

(3)

Adrianna

12/15/2013

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

Helpful

(2)

Sarah Jackson

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

Helpful

(2)

elle931

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

Helpful

(1)

AutumnLeaves

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

chrissiewhit

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

Malcavich

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

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Nutritional Information

Almond Poppy Seed Muffins

Servings Per Recipe: 12
Calories: 193.4

% Daily Value *

protein: 6 %

carbohydrates: 8 %

exchange other carbs:

dietary fiber: 2 %

sugars:

fat: 15 %

saturated fat: 26 %

cholesterol: 18 %

vitamin a iu: 6 %

niacin equivalents: 11 %

vitamin b6: 2 %

vitamin c: 1 %

folate: 8 %

calcium: 7 %

iron: 5 %

magnesium: 4 %

potassium: 2 %

sodium: 11 %

thiamin: 13 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Almond Poppy Seed Muffins

1 of 19

All Reviews

Katie Thomas

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.

Helpful

(4)

SunnyDaysNora

07/22/2013

Helpful

(4)

Jen Davis

04/04/2014

Helpful

(3)

Adrianna

12/15/2013

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

Helpful

(2)

Sarah Jackson

02/02/2020

Helpful

(2)

elle931

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.

Helpful

(1)

AutumnLeaves

05/05/2017

chrissiewhit

11/29/2017

Malcavich

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