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!
Servings 12 muffins
Calories 232kcal
Equipment
Ingredients
- 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: 1muffin | Calories: 232kcal | Carbohydrates: 42g | Protein: 5g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 125mg | Potassium: 107mg | Fiber: 1g | Sugar: 22g | Vitamin A: 227IU | Vitamin C: 0.3mg | Calcium: 79mg | Iron: 1mg
