Almond Poppy Seed Muffins

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners. (5 minutes)

Recipe View In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. (2 minutes)

Recipe View In a large bowl, cream together the sugar and softened butter with an electric mixer until light and fluffy, about 3-5 minutes. Add the egg yolks, one at a time, beating well after each addition. Stir in the almond extract and lemon zest. (7 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Gently fold in the poppy seeds. (5 minutes)

Recipe View In a clean, dry glass or metal bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter. (8 minutes)

Recipe View Spoon the batter into the prepared muffin cups, filling each about 2/3 full. (3 minutes)

Recipe View Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly pressed. (18 minutes)

Recipe View Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)