Ingredients
- 2 1/3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup vegetable oil
- 1 1/4 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 teaspoons almond extract
- 1 1/2 cups sour cream
- 1/4 cup milk
- 2 tablespoons poppy seeds
Instructions
- Preheat oven to 425°F (220°C). Line a muffin tin with liners or spray with non-stick spray.
- In a large bowl, whisk together flour, salt, baking soda, and baking powder.
- In a medium bowl, whisk together oil, sugar, eggs, vanilla, almond extract, sour cream, and milk until smooth.
- Add wet ingredients to the dry ingredients and stir until just combined. Gently fold in poppy seeds.
- Fill muffin cups to the top with batter.
- Bake at 425°F for 5 minutes. Then, without opening the oven, reduce temperature to 350°F (175°C) and bake for 15–18 minutes, or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep muffins tender.
- Try adding sliced almonds on top before baking for extra crunch.
- Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 232
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
