Almond Poppyseed Muffins

These were the perfect little Sunday Morning pick-me-up. The crunchy sugar coated tops were the bomb.

Almond Poppyseed Muffins
from Betty Crocker cookbook

1/2 cup sugar
1/3 cup vegetable oil
1 egg
1/2 tsp almond extract
1/2 cup sour cream
1/4 cup milk
1 1/3 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 T poppy seed
3 tsp sugar
sliced almonds

Heat oven to 375. Line 12 medium muffin cups with paper baking cups (or spray them very well).
In a large bowl, stir together 1/2 cup sugar, the oil, egg, and almond. Beat in sour cream and milk with a spoon until blended. Stir in flour, baking powder, salt, soda, and poppy seed until well blended. Divide batter evenly among muffin cups. Sprinkle batter with 3 tsp sugar and the almonds.
Bake 14-17 minutes or until a toothpick inserted in center comes out clean. Remove from pan and cool on wire rack. Can be enjoyed hot or cold.