almond poppy seed muffins
(1 RATING)
I had a "request" from my boyfriend for some muffins like this and couldn't find a recipe anywhere. So I actually got this recipe from Betty Crocker. (I hope thats not cheating).
No Image
prep time
10 Min
cook time
15 Min
method
Bake
yield
12 serving(s)
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 flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 tablespoons poppy seeds
- 3 teaspoons sugar
- 2 tablespoons sliced almonds
How To Make almond poppy seed muffins
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Step 1Heat oven to 375°F. Line 12 medium muffin cups with paper baking cups (or spray cups with cooking spray or grease with shortening).
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Step 2In a medium bowl, mix: flour, baking powder, salt, baking soda and poppy seeds. Set aside. In large bowl, stir together 1/2 cup sugar, the oil, egg and almond extract. Beat in sour cream and milk with spoon until blended. Stir in dry ingredients until well blended. Divide batter evenly among muffin cups. Sprinkle batter with 3 teaspoons sugar and the almonds.
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Step 3Bake 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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Step 4You can make the batter the night before, cover the bowl and put it in the fridge. Bake at 375°F for 16 to 18 minutes or until golden brown.
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Step 5You can also add a glaze made with 1/2 cup powdered sugar and 2 to 3 teaspoons milk. Use a spoon to drizzle the glaze over the muffins.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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