Almond Poppy Seed Muffins.”

Fluffy and delicious, these Almond Poppyseed Muffins are so easy to make and perfect for a sweet and comforting breakfast treat!

Prep Time10minutes mins

Cook Time20minutes mins

Total Time30minutes mins

Servings12 muffins

Calories232

Ingredients  1x2x3x

• ▢2 1/3 cups all purpose flour
• ▢1/2 teaspoon salt
• ▢1/2 teaspoon baking soda
• ▢1 teaspoon baking powder
• ▢1 cup vegetable oil
• ▢1 1/4 cups sugar
• ▢2 large eggs
• ▢1 teaspoon vanilla
• ▢3 teaspoons almond extract
• ▢1 1/2 cups sour cream
• ▢1/4 cup milk
• ▢2 tablespoons poppy seeds

Instructions 

• Preheat the oven to 425 degrees line a muffin pan with liners or spray with non stick cooking spray.
• In a large bowl add the flour, salt, baking soda, and baking powder and whisk until combined.
• In a medium bowl add the oil, sugar, eggs, vanilla, almond extract, sour cream and milk until combined.
• Whisk the wet ingredients into the dry ingredients until combined. Whisk in the poppy seeds.
• Fill the muffin cups to the top.
• Bake at 425 for 5 minutes then without removing the muffins reduce the heat to 350 degrees and bake for 15-18 minutes or until a toothpick comes out clean. *see notes.

Notes

• Store in an airtight container at room temperature for 3-4 days or freeze wrapped tightly in plastic wrap for 3 months.
• Baking the muffins at a higher temperature and then reducing the temperature promotes that rapid rise and gives them that bakery-style muffin.

Nutrition

Serving: 1muffinCalories: 232kcalCarbohydrates: 42gProtein: 5gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 11gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 45mgSodium: 125mgPotassium: 107mgFiber: 1gSugar: 22gVitamin A: 227IUVitamin C: 0.3mgCalcium: 79mgIron: 1mg