My mom has been making this for years, and it’s just one of those recipes that sticks out from my childhood. It’s delicious.
Original recipe makes 12 muffins
Ingredients
3/4 cup white sugar
1/2 cup butter, softened
2 egg yolks
1 1/2 teaspoons almond extract
1 teaspoon freshly grated lemon zest
1 1/3 cups all-purpose flour
1 1/8 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 1/2 tablespoons poppy seeds
2 egg whites
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PREP
15 mins
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COOK
15 mins
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READY IN
30 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- 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.
- 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.
- 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.
- 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.
Nutrition
Calories: 193 kcal
Carbohydrates: 24.3 g
Cholesterol: 55 mg
Fat: 9.4 g
Fiber: 0.6 g
Protein: 3.2 g
Sodium: 271 mg