I made these in honor of my friend Kari, whose love of a particular poppy seed muffin at a particular local coffee shop, inspired me to look for a recipe she might like. The one she likes has almonds on the top too. I found this recipe on the Betty Crocker website.
These are easy and very tasty! My only complaint was that the recipe is supposed to make 12 and I only got 8. I do like to fill the muffin cups pretty high, so maybe that is why. Next time I will double the recipe.
Almond Poppy Seed Muffins
½ cup sugar
1/3 cup canola or vegetable oil
½ tsp almond extract
½ cup sour cream
¼ cup milk
1-1/3 cups flour
½ tsp baking powder
¼ tsp baking soda
2 TB poppy seeds
3 tsp raw or granulated sugar
2 TB sliced almonds
Preheat oven to 375-F. Line a 12 cup muffin tin with paper liners or spray with PAM for baking.
In a large bowl, whisk together ½ cup sugar, oil, egg and almond extract. Whisk in sour cream and milk until blended. In a smaller bowl, whisk together flour, baking powder, baking soda and poppy seeds. Stir into wet ingredients until well blended. Scoop into muffin cups until almost full. Sprinkle with sugar and sliced almonds.
Bake ~15 minutes or until golden brown and top springs back. Remove from pan and cool on wire rack.