Adjust oven rack to lower middle position and heat oven to 375 degrees.
03
Mix flour, baking powder, baking soda, and salt in medium bowl; set aside.
04
Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add egg and almond extract and beat well. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Fold in zest and poppy seeds.
05
Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter, or line with papers. Use large ice cream scoop to divide batter evenly among cups. Sprinkle each top with a portion of sliced almonds or spinkle with sugar. Bake until muffins are golden brown, 19 to 23 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Lemon Poppy Seed Muffins with Almond
Prep
Cook
Yield
Ingredients
Lemon Poppy Seed Muffins
1 ¾ cup flour
2 tsp baking powder
½ tsp. soda
½ tsp. salt
2 tablespoons poppy seeds
2 tsp grated lemon zest
1 stick unsalted butter, soft
¾ cup sugar
½ tsp. almond extract
1 egg
¾ cup whole fat plain yogurt
Cook Like James · The method
Directions
1
Slices almonds, for garnish, optional
2
Adjust oven rack to lower middle position and heat oven to 375 degrees.
3
Mix flour, baking powder, baking soda, and salt in medium bowl; set aside.
4
Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add egg and almond extract and beat well. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Fold in zest and poppy seeds.
5
Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter, or line with papers. Use large ice cream scoop to divide batter evenly among cups. Sprinkle each top with a portion of sliced almonds or spinkle with sugar. Bake until muffins are golden brown, 19 to 23 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.
Cook Like James
Lemon Poppy Seed Muffins with Almond
Prep
Cook
Yield
Ingredients
Lemon Poppy Seed Muffins
1 ¾ cup flour
2 tsp baking powder
½ tsp. soda
½ tsp. salt
2 tablespoons poppy seeds
2 tsp grated lemon zest
1 stick unsalted butter, soft
¾ cup sugar
½ tsp. almond extract
1 egg
¾ cup whole fat plain yogurt
Directions
1
Slices almonds, for garnish, optional
2
Adjust oven rack to lower middle position and heat oven to 375 degrees.
3
Mix flour, baking powder, baking soda, and salt in medium bowl; set aside.
4
Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add egg and almond extract and beat well. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Fold in zest and poppy seeds.
5
Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter, or line with papers. Use large ice cream scoop to divide batter evenly among cups. Sprinkle each top with a portion of sliced almonds or spinkle with sugar. Bake until muffins are golden brown, 19 to 23 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.
