Almond Poppy Seed Muffins Recipe
Almond poppy seed muffins are filled with nutty goodness. They are soft and tender with a lovely crunch on top!
Prep Time20 minutes mins
Cook Time22 minutes mins
Cool Time5 minutes mins
Total Time47 minutes mins
Course: Breads & Muffins
Cuisine: American
Servings: 12 muffins
Calories: 256kcal
- 1 cup flour
- 1/2 cup cake flour
- 1 cup sugar
- 9 tbsp butter room temperature(1 stick + 1 tbsp)
- 2 eggs
- 3/4 cup sour cream
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 2 tsp almond extract
- 2 tbsp poppy seeds
- 2 tbsp sliced almonds or slivered
Preheat the oven to 375˚ F. Line a muffin pan with 12 liners.
In the bowl of a stand mixer, beat together butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing after each addition. Add the vanilla extract, almond extract and poppy seeds.
In a medium mixing bowl, combine flours, baking powder, baking soda and salt. Whisk to combine. Set aside.
With the mixer on low speed, slowly add in the dry ingredients, alternating with the sour cream. Mix until incorporated.
Fill each muffin tin ⅔ of the way full. Sprinkle with sliced almonds. Place in oven and bake for 22-24 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool in the pan for 5 minutes. Transfer muffins to a wire rack to cool completely.
Serving: 12serving | Calories: 256kcal | Carbohydrates: 30g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 174mg | Potassium: 101mg | Fiber: 1g | Sugar: 17g | Vitamin A: 395IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg