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Almond Poppy Seed Muffins
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Delicious almond poppy seed muffins with vibrant flavors of almond extract and lemon zest. Perfect for mornings!
Ingredients:
  • 1.3333333730698 cups all-purpose flour
  • 1.125 teaspoons baking powder
  • 0.5 cup butter, softened
  • 2 large eggs, separated, divided
  • 1.5 teaspoons almond extract
  • 1 teaspoon freshly grated lemon zest
  • 0.5 cup buttermilk
  • 2.5 tablespoons poppy seeds
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare a 12-cup muffin tin with paper liners.
  • Combine flour, baking powder, baking soda, and salt in a bowl and mix well.
  • Using an electric mixer, cream sugar and butter in a large bowl until light and fluffy. The mixture should become lighter in color. Then, mix in 1 egg yolk at a time until fully incorporated. Stir in almond extract and lemon zest.
  • Pour half of the flour mixture into the butter mixture, followed by half of the buttermilk, then repeat with the remaining flour mixture and buttermilk, gently beating the batter after each addition. Gently fold in the poppy seeds.
  • Whisk egg whites in a sturdy bowl until peaks form. Gently mix the fluffy egg whites into the batter. Fill muffin cups 2/3 full with the batter.
  • Bake until the muffins are golden and the tops spring back when lightly pressed, for 15-18 minutes in the preheated oven.
  • Take the muffins out of the oven and transfer them onto a wire rack to cool.

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