Ingredients
12
12 servings
- •1.3333333730698 cups all-purpose flour
- •1.125 teaspoons baking powder
- •0.5 teaspoon baking soda
- •0.5 teaspoon salt
- •0.75 cup white sugar
- •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). Line a 12-cup muffin tin with paper liners.
- Stir flour, baking powder, baking soda, and salt together in a bowl.
- 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.
- Add flour mixture to the butter mixture in 2 batches, alternating with buttermilk, beating batter briefly after each addition. Fold in poppy seeds.
- 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.
- Bake in the preheated oven until muffins are golden and the tops spring back when lightly pressed, 15 to 18 minutes.
- Remove muffins from the oven, turn out onto a wire rack, and cool.
Nutritional Facts
Per 12 servings
- Calories: 193
- Carbohydrate: 24g
- Fat: 9g
- Fiber: 1g
- Protein: 3g
- Sugar: 13g
Related Recipes
Almond-Poppy Seed Muffins
Poppy Seed Muffins
Easy Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins II
Lemony Poppy Seed Muffins
Babs' Lemon Poppy Seed Muffins
Quick Lemon Poppy Seed Muffins
Orange-Almond Poppy Seed Bread
Lemon Poppyseed Muffins with Lemon Glaze
Lemon Poppy Seed Muffins
Gluten-Free Lemon-Poppy Seed Muffins
