Name: Almond-Poppy Seed Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 14
Ingredients: All-purpose flour - 2 ⅓ cups; Baking powder - 1 teaspoon; Baking soda - ½ teaspoon; Salt - ½ teaspoon; Sour cream - 1 ¼ cups; White sugar - 1 ¼ cups; Eggs - 2; Milk - ⅔ cup; Vegetable oil - ⅔ cup; Butter, softened - ½ cup; Slivered almonds (Optional) - ¼ cup; Poppy seeds, or more to taste - 2 tablespoons; Almond extract - 1 tablespoon; Apple cider vinegar - 2 ½ teaspoons; Vanilla extract - 1 teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Almond-Poppy Seed Muffins

1. All-purpose flour - 2 ⅓ cups

2. Baking powder - 1 teaspoon

3. Baking soda - ½ teaspoon

4. Salt - ½ teaspoon

5. Sour cream - 1 ¼ cups

6. White sugar - 1 ¼ cups

7. Eggs - 2

8. Milk - ⅔ cup

9. Vegetable oil - ⅔ cup

10. Butter, softened - ½ cup

11. Slivered almonds (Optional) - ¼ cup

12. Poppy seeds, or more to taste - 2 tablespoons

13. Almond extract - 1 tablespoon

14. Apple cider vinegar - 2 ½ teaspoons

15. Vanilla extract - 1 teaspoon

How to cook deliciously - Almond-Poppy Seed Muffins

1. Stage

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

2. Stage

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

3. Stage

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. Stage

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