Almond Poppy Seed Muffins


3/4 cup sugar

1/2 cup butter, softened

2 eggs

1 1/2 teaspoon almond extract

1 teaspoon lemon zest

1 1/3 cup flour

1 1/8 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup almond milk

2 1/2 teaspoons poppy seeds

almond slices, optional topping


Preheat oven to 350

Cream butter and sugar together. Add the eggs one at a time, then the almond extract and lemon zest. Mix well.

In a separate bowl mix flour, baking powder, baking soda and salt. Add to the butter mixture alternately with the almond milk until combined. Fold in poppy seeds.

Pour equally into 6 jumbo muffins if you are using a pan for large sized muffins lined with parchment paper and bake for 30 -35 minutes. I absolutely think these are better as a larger muffin.

For regular cupcake sized muffins use cupcake liners and fill 2/3rds full (12 muffins) and bake 15-18 minutes.