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Almond-Poppy Seed Muffins
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulge in moist almond-poppy seed muffins enhanced with the richness of sour cream and a hint of almond extract. Customize by omitting almonds.
Ingredients:
  • 2.3333332538605 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1.25 cups sour cream
  • 0.66666668653488 cup milk
  • 0.66666668653488 cup vegetable oil
  • 0.5 cup butter, softened
  • 0.25 cup slivered almonds
  • 2 tablespoons poppy seeds, or more to taste
  • 1 tablespoon almond extract
  • 2.5 teaspoons apple cider vinegar
Instructions:
  • Preheat the oven to 350°F (175°C) and prepare 14 muffin cups with liners.
  • Combine the flour, baking powder, baking soda, and salt in a bowl.
  • Combine sour cream, sugar, eggs, milk, vegetable oil, butter, almonds, poppy seeds, almond extract, apple cider vinegar, and vanilla extract in a bowl. Mix until smooth. Slowly fold in the flour mixture until just combined. Fill muffin cups with batter.
  • Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes in the preheated oven.

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