Almond Poppyseed Muffins

Almond Poppyseed Muffins

Almond Extract
Anytime
Muffin
15 Minutes prep
15 Minutes Cook
12 Muffins

INGREDIENTS

  • 1/2 cup sugar
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/2 teaspoon almond extract
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 tablespoons poppy seed
  • 3 teaspoons sugar
  • 3 tablespoons sliced almonds
INSTRUCTIONS

  1. Heat oven to 375°F. Line 12 muffin cups with paper baking cups 
  2. In large bowl, stir together 1/2 cup sugar, oil, egg and almond extract. Beat in sour cream and milk with spoon until blended. Stir in flour, baking powder, salt, baking soda and poppy seeds until well blended. Using an ice cream scooper, scoop batter evenly among muffin cups. Sprinkle batter with 3 teaspoons sugar and the almonds.
  3. Bake 14 to 17 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Serve warm or cool.
     
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