Almond Lemon Poppy Seed Muffins
User Reviews
4.4
Almond Lemon Poppy Seed Muffins
Description
Almond Lemon Poppy Seed Muffins start with a flour mixture containing baking powder, baking soda, and salt. The wet ingredients include melted butter, sugar, eggs, almond extract, lemon zest, and plain Greek yogurt. The batter is created by alternating dry ingredients with yogurt, mixing until smooth before folding in poppy seeds. Muffin cups are filled generously and topped with sliced almonds to create a toasted nut topping as they bake.
The muffins bake at 375°F until golden brown, resulting in a moist, soft texture that balances the citrus brightness of lemon zest with the warm aroma of almond extract. Poppy seeds add a light crunch dispersed throughout, while sliced almonds provide texture and visual appeal on top.
These muffins are suitable for breakfast, brunch, or a snack offering a nuanced flavor profile that is neither overly sweet nor heavy. They can be served warm or at room temperature.
The recipe is adapted from Cooks Illustrated, suggesting reliability and tested technique for good results. No additional storage or substitution notes are provided.
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons butter melted, unsalted
- 1 cup granulated sugar minus 1 tablespoon
- 2 egg large
- 1 ½ teaspoons almond extract
- 1 tablespoon lemon zest
- 1 ½ cups plain Greek yogurt low-fat
- 2 tablespoons poppy seeds
- ⅓ cup almonds sliced
Instructions
- Pre-heat the oven to 375°F. Mix the flour, baking powder, baking soda and salt in medium bowl and set aside.
- Beat the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. One at a time, add eggs and beat well after each addition. Add the almond extract and lemon zest to the mixture and combine. Alternate dry ingredients and yogurt in thirds until batter is smooth, adding the poppy seeds in the last set of mixing.
- Line a 12-cup muffin tin with paper liners or spray with baking spray. Fill the muffin cups so they mound over the top and generously sprinkle with the sliced almonds. Bake until the muffins are golden brown, about 25 minutes. Set on wire rack to cool slightly, about 5 minutes, and serve warm or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15-18 regular size muffins
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 43mg | 14% |
| Sodium | 134mg | 6% |
| Potassium | 141mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 278IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 94mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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