Almond Poppy Seed Muffins

Poppy seed muffins are a favorite morning quick bread. This recipe uses almond extract and lemon zest to lend extra bright flavors.

• 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
• 2 egg whites
• 2 egg yolks
• ½ cup buttermilk
• 1 ½ teaspoons almond extract
• 1 ⅓ cups all-purpose flour
• 1 ⅛ teaspoons baking powder
• 1 teaspoon freshly grated lemon zest
• 2 ½ tablespoons poppy seeds

Recipe Instructions

Step 1

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

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.