Almond-Poppy Seed Muffins

Sour cream helps make rich almond-poppy seed muffins in this recipe. You can even leave the almonds out, if you prefer, thanks to the almond extract.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 377 Calories

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 tablespoon almond extract
• 2 tablespoons poppy seeds, or more to taste
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 0.5 cup butter, softened
• 0.66666668653488 cup milk
• 0.25 cup slivered almonds
• 0.66666668653488 cup vegetable oil
• 1.25 cups white sugar
• 1.25 cups sour cream
• 2.3333332538605 cups all-purpose flour
• 2.5 teaspoons apple cider vinegar

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Line 14 muffin cups with liners.

Step 3

Mix flour, baking powder, baking soda, and salt together in a bowl.

Step 4

Beat sour cream, sugar, eggs, milk, vegetable oil, butter, almonds, poppy seeds, almond extract, apple cider vinegar, and vanilla extract together in a large bowl until smooth; gradually stir flour mixture into the sour cream mixture until just incorporated into a batter. Spoon batter into prepared muffin cups.