Almond Poppy Seed Muffins

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tbsp Almond extract
  • 1 tsp Baking powder
  • 1 tbsp Poppy seeds
  • 1/2 tsp Sea salt
  • 1/2 cup Sugar

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/2 cup Sour cream
  • 1/2 cup Whole milk

Found on wonkywonderful.com

Description

Directions

• Preheat oven to 375°F
• Cream butter and sugar.
• Lightly beat milk, sour cream, egg and almond extract. Add to butter mixture while mixing.
• Sift in flour, baking powder and salt. Mix until just combined. Do not over mix.
• Stir in poppy seeds.
• Transfer to 12 standard muffin tins with liners or 6 jumbo muffin tins with liners.
• For standard muffins: Bake 18-20 minutes or until light golden on edges.
• For jumbo muffins: Bake 22-23 minutes or until toothpick can be inserted and removed clean.
• Transfer muffins to cooling rack. Allow to cool completely before transferring to airtight container.