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.


Joanne said...

There's something about the almond/poppyseed combination that is utterly addictive. These sound delicious!

Kelli said...

What a cute shape those muffins are! Unless I am seeing things skewed, they look taller than a typical muffin. We love, love muffins around here!

Megan said...

I got a new muffin tin from IKEA. It is tall and narrow. It makes really cute muffins.

Anonymous said...

Yum! So excited to try this recipe. We love lemon poppyseed and almond poppyseed muffins at our house!

Cookie Sleuth said...

They look good! Thanks for sharing!

Manda said...

These look DELISH! I was wondering if you have any of your cookbooks left. Let me know:

Thank you so much!

CuisineHOUzz said...

Nice muffins,wants eat.....lovely food recipes.

Taylor said...

Made these tonight in a mini muffin pan....they are SO tasty!!! Thanks for the yummy recipe :)

J.young said...

So much better then lemon this recipe.

J.young said...

So much better then lemon this recipe.