-
-
My review
Almond-Poppy Seed Muffins
0
BachFromTheDead
"This is my newly engendered recipe for nut-optional almond-poppy seed muffins, they were moist, fluffy, and tasty!"
Added to shopping list.
Go to shopping list.
Ingredients
35 m servings 377Original recipe yields 14 servings (14 muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 4Most helpful
Most positive
Least positive
Newest
4/5/2015
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 a...
11/3/2015
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...
4/3/2015
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 ...
5/7/2018
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.