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.
The Funky Oven 
1/2 t ,not T baking powder
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Sorry Donna. That was not an error. It is 1/2 tablespoon
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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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I made these and they came out fantastic! Warm, they are moist, flavorful, and just the perfect muffin. Once they cooled, they seemed to lose quite a bit of flavor and were a bit on the dry side. This is after about 18 hours of them being in an airtight container. Any recommendations or thoughts?
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