- 2 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups sour cream
- 1 1/4 cups white sugar
- 2 eggs
- 2/3 cup milk
- 2/3 cup vegetable oil
- 1/2 cup butter, softened
- 1/4 cup slivered almonds (optional)
- 2 tablespoons poppy seeds, or more to taste
- 1 tablespoon almond extract
- 2 1/2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- 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.
06/14/2019
recipepes.com
almond-poppy seed muffins, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
