This is my newly engendered recipe for nut-optional almond-poppy seed muffins, they were moist, fluffy, and tasty!

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
14
Yield:
14 muffins
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 14 muffin cups with liners.

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  • 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.

Nutrition Facts

377 calories; protein 4.8g; carbohydrates 36g; fat 23.9g; cholesterol 54mg; sodium 236.1mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/05/2015
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 almonds, which I ground up very fine. The muffins didn't rise very well but, as another reviewer said, it has nice crumb, the texture is very nice. It does need more flavour so as soon as I get some almond extract, I'll make them up again to give the recipe a fair chance. The other reviewer said the almond taste is too strong but given they are called Almond Poppy Seed Muffins, one should expect a definite almond flavour. I will update after using the almond extract and adding at least 2 tsp baking powder. They also took double the time to bake. Read More
(3)

Most helpful critical review

Rating: 3 stars
04/03/2015
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 natural subtle aroma/flavour from the nuts themselves. I used twice the amount of poppyseeds and almond pieces instead of slivers to make it more pleasantly crunchy. Mainly for appearance I sprinkled a bit of ground almonds on top of each muffin before baking. Also not sure what size muffin tin was used for this recipe but I had to use a larger size (about 2.75" at the base) to make the servings work. Thanks for this recipe. Read More
(1)
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/05/2015
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 almonds, which I ground up very fine. The muffins didn't rise very well but, as another reviewer said, it has nice crumb, the texture is very nice. It does need more flavour so as soon as I get some almond extract, I'll make them up again to give the recipe a fair chance. The other reviewer said the almond taste is too strong but given they are called Almond Poppy Seed Muffins, one should expect a definite almond flavour. I will update after using the almond extract and adding at least 2 tsp baking powder. They also took double the time to bake. Read More
(3)
Rating: 5 stars
11/03/2015
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 crispy crown. A really tender and moist muffin. Didn't get very dark on top, so be sure to not overbake. Check at minimum time, but mine went 27 minutes. Included the optional added nuts and the full amount of almond extract and did not find the almond flavor overpowering at all. Read More
(2)
Rating: 4 stars
12/14/2019
Made this added a stick of cinnamon and the whole family love them? Read More
(1)
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Rating: 3 stars
04/03/2015
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 natural subtle aroma/flavour from the nuts themselves. I used twice the amount of poppyseeds and almond pieces instead of slivers to make it more pleasantly crunchy. Mainly for appearance I sprinkled a bit of ground almonds on top of each muffin before baking. Also not sure what size muffin tin was used for this recipe but I had to use a larger size (about 2.75" at the base) to make the servings work. Thanks for this recipe. Read More
(1)
Rating: 4 stars
05/07/2018
These turned out great though I'm not sure why it calls for so much butter/oil. Seems like you could reduce the oil to 1/4 cup and still be delicious. Read More
Rating: 5 stars
11/22/2018
So delicious and so easy! Read More
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Rating: 3 stars
03/25/2020
These were just okay. They came out kind of bland, to be honest. It needs more of something. They came out a little too wet, too. There was leftover oil that had leaked through the muffin cups. I probably won't make these again, to be honest, but if I did, I'd probably just leave out the oil. These would be moist enough with just the sour cream and milk. Also, this makes a ton of batter, more than can fit in just 14 cups. We got 21 muffins. Read More
Rating: 5 stars
06/09/2020
Made this, but used yogurt instead of cottage cheese, and they were delicious! Read More
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