Almond Poppy Seed Muffins
Description
These almond poppy seed muffins are a favorite morning quick bread. This recipe uses almond extract and lemon zest to lend extra-bright flavors.
Ingredients
•
1 1/3 cups all-purpose flour
•
1 1/8 teaspoons baking powder
•
1/2 teaspoon baking soda
•
1/2 teaspoon salt
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3/4 cup white sugar
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1/2 cup butter, softened
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2 large eggs, separated, divided
•
1 1/2 teaspoons almond extract
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1 teaspoon freshly grated lemon zest
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1/2 cup buttermilk
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2 1/2 tablespoons poppy seeds
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2
Stir flour, baking powder, baking soda, and salt together in a bowl.
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.
4
Add flour mixture to the butter mixture in 2 batches, alternating with buttermilk, beating batter briefly after each addition. Fold in poppy seeds.
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.
6
Bake in the preheated oven until muffins are golden and the tops spring back when lightly pressed, 15 to 18 minutes.
7
Remove muffins from the oven, turn out onto a wire rack, and cool.