Almond Poppy Seed Muffins

My mom has been making these almond poppy seed muffins for years. It's just one of those recipes that sticks out from my childhood. It's delicious.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 193 Calories

Ingredients

• ½ cup butter, softened
• ½ teaspoon salt
• ¾ cup white sugar
• ½ teaspoon baking soda
• ½ cup buttermilk
• 1 ½ teaspoons almond extract
• 1 ⅓ cups all-purpose flour
• 1 ⅛ teaspoons baking powder
• 2 large eggs, separated, divided
• 1 teaspoon freshly grated lemon zest
• 2 ½ tablespoons poppy seeds

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

Step 2

Stir flour, baking powder, baking soda, and salt together in a bowl.

Step 3

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 1 egg yolk and beat until fully blended into the butter mixture; repeat with the remaining egg yolk. Beat in almond extract and lemon zest.

Step 4

Add flour mixture to the butter mixture in 2 batches, alternating with buttermilk, beating batter briefly after each addition. Fold in poppy seeds.

Step 5

Beat egg whites in a glass or metal bowl until stiff peaks form. Fold egg whites into the batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.

Step 6

Bake in the preheated oven until muffins are golden and the tops spring back when lightly pressed, 15 to 18 minutes.

Step 7

Remove muffins from the oven, turn out onto a wire rack, and cool.