Ingredients35 m servings 377 cals
- Preheat oven to 350 degrees F (175 degrees C). Line 14 muffin cups with liners.
- Mix flour, baking powder, baking soda, and salt together in a bowl.
- Beat sour cream, sugar, eggs, milk, vegetable oil, butter, almonds, poppy seeds, almond extract, apple cider vinegar, and vanilla extract together in a large bowl until smooth; gradually stir flour mixture into the sour cream mixture until just incorporated into a batter. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Per Serving: 377 calories; 23.9 g fat; 36 g carbohydrates; 4.8 g protein; 54 mg cholesterol; 236 mg sodium. Full nutrition
ReviewsRead all reviews 4
I made these muffins up today...I got 18 out of the recipe. At the last second I realized I had no almond extract but by then it was too late, so I added in 1/4 c. poppy seeds and doubled the a...
Made these at the request of my son. Followed the recipe exactly as written and they were a hit with everyone. Yield was 14 muffins filling the cups to the top with batter so they all had a nice...
The crumb in these muffins is so moist and soft--easily the best part of this recipe. My kids really liked these muffins, but the almond extract flavour was too strong for me; I'd prefer a more ...