Ingredients
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
Instruction
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.
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