Almond poppyseed muffins



These are not the prettiest muffins I have baked but a total hit with my family. I did not spend a lot of time trying to make them beautiful. I really would not change a thing. They are moist, rich, and refreshing. Keep in mind that they become more moist after 12-24 hours in an airtight container.

1 1/2 cups flour

1/2 cup white sugar

1 tablespoon poppy seeds

1/2 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup sour cream

1/4 cup heavy cream

1/2 teaspoon vanilla extract

1 teaspoon almond extract

1 egg

1/4 cup melted butter

Mix all of the dry ingredients and set them aside. Mix all of the wet ingredients. Combine the dry into the wet until just combined. This is a thick batter. Pour the batter into prepared muffin tins. This will make 6 jumbo muffins or 12 small muffins. Bake at 375 degree oven for 18-22 minutes or until toothpick inserted is removed clean.




3 thoughts on “Almond poppyseed muffins

  1. These almond poppyseed muffins were fantastic! They didn’t last long. Getting ready to make another batch! Thanks for the great recipe!


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