Almond-Poppy Seed Muffins
Description
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.
Ingredients
•
2 1/3 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 1/4 cups sour cream
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1 1/4 cups white sugar
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2 eggs
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2/3 cup milk
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2/3 cup vegetable oil
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1/2 cup butter, softened
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1/4 cup slivered almonds
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2 tablespoons poppy seeds, or more to taste
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1 tablespoon almond extract
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2 1/2 teaspoons apple cider vinegar
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1 teaspoon vanilla extract
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Line 14 muffin cups with liners.
2
Mix flour, baking powder, baking soda, and salt together in a bowl.
3
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.
4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.