Almond Poppy Seed Muffins
With a moist and fluffy texture, these almond poppy seed muffins are sure to satisfy your taste buds and keep you feeling full and energized all morning long. They’re the perfect grab-and-go breakfast!
Servings: 15 muffins
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons poppy seeds
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- ⅓ cup sour cream
- 2 eggs
- ⅔ cup whole milk
- 2 teaspoons vanilla
- 2 tablespoons almond extract
- Sliced almonds for topping optional
Instructions
- Preheat your oven to 325 degrees fahrenheit and line a cupcake tin with cupcake liners, set aside.
- In a medium bowl whisk together your flour, baking soda, baking powder, salt, and poppyseeds.
- In a separate large bowl, using a hand mixer, cream together your butter, granulated sugar, brown sugar, and sour cream. Add in your milk, eggs, vanilla, and almond extract, whisk until combined.
- Slowly whisk the dry ingredients into the wet ingredients until just combined. Pour your batter evenly into each prepared cupcake liner and top with the sliced almonds. Bake until light golden brown and set, for 20-24 minutes. A toothpick inserted into the center of the muffins should come out clean.
- Remove the muffins from the oven and allow them to cool before enjoying.
Nutrition
Calories: 207kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 169mg | Potassium: 99mg | Fiber: 1g | Sugar: 15g | Vitamin A: 270IU | Vitamin C: 0.1mg | Calcium: 61mg | Iron: 1mg
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