Rating: 4 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

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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