Lemon Poppyseed Muffins

I altered this recipe from one found on allrecipes.com.  Simple Simple Simple! 😀
This recipe makes 24 muffins–enough to enjoy now and freeze for later, or to share!

Lemon Poppyseed Muffins

  • 3 eggs
  • 2 1/2 cups sugar
  • 3/4 cup light veg oil
  • 1 small vanilla pudding cup
  • 1 1/2 cup buttermilk
  • 2 tsp almond extract
  • 1 1/2 tsp vanilla extract
  • 1 1/2 T poppy seeds
  • 3 cups all-purpose flour
  • 1 1/2 tsp salt
  • 1 T baking powder

Preheat oven to 350°.  Line 2 dozen muffin tins with muffin/cupcake liners.
Combine flour, salt and baking powder in a large bowl.  Set aside.
In the bowl of a stand mixer (or large mixing bowl), whisk together eggs, milk and sugar.  Reduce speed to low and add in almond and vanilla extracts and poppy seeds.
Slowly add in dry ingredients, raising mixer speed if necessary.  (If mixing by hand, make sure to whisk briskly until all dry ingredients are completing incorporated into wet mixture.)

Fill muffin cups 3/4 full and bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
I like this recipe since it doesn’t require actual lemon zest which I don’t always have on hand.  The almond extract creates the lemon flavor, so when I do have fresh lemons I can just substitute fresh lemon zest for the almond extract.
Now all that’s left is to enjoy…

Happy Baking, Friends!


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