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Almond Poppy Seed Muffins

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These Almond Poppy Seed Muffins are moist, fluffy, and bursting with nutty almond flavor, topped with a sweet almond glaze for the perfect breakfast or snack treat.

Ingredients

  • 2 cups all-purpose flour
  • 1 1/4 cups granulated sugar
  • 1 tablespoon poppy seeds
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons almond extract
  • 1 tablespoon milk (for glaze)
  • 1/2 cup powdered sugar (for glaze)
  • 1/4 teaspoon almond extract (for glaze)

Instructions

  1. Preheat oven to 350°F and line a muffin tin with liners or spray with non-stick spray.
  2. In a large bowl, whisk together the flour, sugar, poppy seeds, baking soda, and salt.
  3. In another bowl, whisk the sour cream, eggs, oil, vanilla extract, and almond extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
  5. Scoop the batter evenly into the prepared muffin tin, filling each about 3/4 full.
  6. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
  7. Remove from oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. In a small bowl, whisk together the powdered sugar, milk, and almond extract to make the glaze.
  9. Drizzle the glaze over the cooled muffins and let set before serving.

Notes

  • Do not overmix the batter to keep the muffins light and fluffy.
  • You can substitute Greek yogurt for sour cream if needed.
  • These muffins freeze well without the glaze; just thaw and add glaze before serving.

Nutrition

Find it online: https://yumfamilyrecipes.com/almond-poppy-seed-muffins/