5 Reviews of Poppy Seed Muffins With a Hint of Almond

From: kitchenslave03

On Dec 15, 2007

Excellent and easy!!! The only change I made was to up the sugar in the muffins to about 3/4 c. The butter and sugar on top really made these special. Thanks for posting-will make again!

From: CulinaryQueen

On Sep 26, 2006

These were good, although they didn't get very golden brown on top, but I didn't want to leave them in the oven too much longer. I added some lemon zest and used only 1/4 tsp. of almond extract as I find it very strong. The other 1/4 tsp. I used vanilla. And silly me forgot to do the melted butter/sugar thing. However, it hasn't stopped anyone from eating them. Will definitely make these again. Thanks!

From: Roxygirl in Colorado

On Jul 19, 2007

These were excellent muffins, Debber! I liked how these were not greasy and had a sturdy/fluffy texture. The topping made a nice crunch for the top.I used fat free half and half for the milk and made 9 muffins (convection 400 degrees). Thanks for posting! Roxygirl

From: mikekey

On May 31, 2007

These were tasty, but I didn't do the butter and sugar topping. I don't think they need it! I like the almond flavor and will try the option of adding nuts next time. Made for ZWT III.

From: SiouxChef

On Aug 6, 2007

These muffins were OK. I thought they tasted a little "eggy". I did like the added touch of the topping, dipping in butter/sugar. Not a favorite. Sorry Debbers. Maybe I was looking more for a lighter muffin. Anyway, thanks for posting recipe.