Almond Poppy Seed Muffins

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 375°F (190°C). Grease a 12-cup muffin tin with a little of the softened butter.

2. Beat the remaining softened butter and the sugar together until light and fluffy, about 3 minutes.

3. Beat in the egg yolks, almond extract and lemon zest until fully combined.

4. Whisk the flour, baking powder, baking soda, salt and poppy seeds together in a separate bowl.

5. Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk, and mix just until no dry flour remains.

6. In a clean bowl, whisk the egg whites until soft peaks form, then gently fold them into the batter.

7. Spoon the batter into the muffin cups, filling each about three-quarters full.

8. Bake 15 to 18 minutes until a toothpick inserted in the center comes out clean and the center reaches 160°F (71°C). Cool in the pan 5 minutes, then move to a rack.