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Almond-Poppy Seed Muffins


"This is my newly engendered recipe for nut-optional almond-poppy seed muffins, they were moist, fluffy, and tasty!"
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35 m servings 377 cals
Original recipe yields 14 servings (14 muffins)

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Line 14 muffin cups with liners.
  2. Mix flour, baking powder, baking soda, and salt together in a bowl.
  3. 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.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Nutrition Facts

Per Serving: 377 calories; 23.9 g fat; 36 g carbohydrates; 4.8 g protein; 54 mg cholesterol; 236 mg sodium. Full nutrition

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Read all reviews 3
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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 ...