Best 3 Almond Lemon Poppy Seed Muffins Recipes
Indulge in the delightful symphony of flavors with our Almond Lemon Poppy Seed Muffins, a delightful treat that tantalizes the taste buds with its perfect balance of zesty lemon, crunchy poppy seeds, and the nutty richness of almonds. These muffins are not just a culinary delight but also a visual masterpiece, boasting a golden-brown exterior and a moist, tender crumb that promises an unforgettable eating experience. Whether you're a seasoned baker or just starting your culinary journey, this recipe will guide you step by step to create these delectable muffins that are perfect for breakfast, brunch, or as an afternoon snack. Along with the classic Almond Lemon Poppy Seed Muffins, we also present tantalizing variations to satisfy every palate. Discover the tangy burst of Orange Poppy Seed Muffins, the sweet and nutty Cranberry Almond Muffins, and the indulgent Chocolate Chip Almond Muffins. Each variation offers a unique taste adventure, ensuring that there's a muffin to suit every preference.
Let's cook with our recipes!
ALMOND POPPY SEED MUFFINS
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.
Provided by maggie
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- 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 Facts : Calories 193.4 calories, Carbohydrate 24.3 g, Cholesterol 54.9 mg, Fat 9.4 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 271.5 mg, Sugar 13.3 g
POPPY SEED MUFFINS
Meet the Cook: Because these muffins are a bit heavier than many of the snack type, they are perfect for when you wake up hungry. They're quick and easy, too. I adapted them from a poppy seed quick bread I was served once at a neighbor's. My husband and I are the parents of three sons - 16, 15, and 12. -Kathy Smith, Granger, Indiana
Provided by Taste of Home
Time 30m
Yield about 8 dozen mini-muffins or 24 standard-size muffins.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt. In another bowl, whisk the eggs, milk, oil and extracts; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Serve warm.
Nutrition Facts : Calories 242 calories, Fat 11g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 189mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 0 fiber), Protein 3g protein.
ALMOND-POPPY SEED MUFFINS
The flavors of almond and poppy seed pair nicely in a variety of baked goods. These moist muffins are no exception!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Line 12 medium muffin cups with paper baking cups (or spray cups with cooking spray or grease with shortening).
- In large bowl, stir together 1/2 cup sugar, the oil, egg and almond extract. Beat in sour cream and milk with spoon until blended. Stir in flour, baking powder, salt, baking soda and poppy seed until well blended. Divide batter evenly among muffin cups. Sprinkle batter with 3 teaspoons sugar and the almonds.
- Bake 14 to 17 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Serve warm or cool.
Nutrition Facts : Calories 180, Carbohydrate 21 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Muffin, Sodium 160 mg, Sugar 10 g, TransFat 0 g
Tips:
- Use fresh lemons: The zest and juice of fresh lemons will give your muffins the best flavor. If you don't have fresh lemons on hand, you can use bottled lemon juice, but the flavor will not be as bright.
- Don't overmix the batter: Overmixing the batter will make the muffins tough. Mix just until the ingredients are combined.
- Fill the muffin cups almost to the top: This will help the muffins rise evenly.
- Bake the muffins at a high temperature: This will help them develop a nice crust and rise evenly.
- Let the muffins cool completely before serving: This will help them set and develop their full flavor.
Conclusion:
These almond lemon poppy seed muffins are a delicious and easy-to-make breakfast or snack. They're perfect for enjoying on a weekend morning or for packing in your lunchbox. With their bright citrus flavor and nutty texture, these muffins are sure to be a hit with everyone who tries them.
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