Thursday, November 15, 2012

Almond Poppyseed Muffins

recipe from

Sometimes there is nothing like a warm, fresh muffin for breakfast and these muffins come together so easily that there isn't really any excuse not to enjoy them whenever you want.  We devoured these at our house.  I guess that means we can make them again soon!

1/2 cup sugar
1/3 cup canola oil
1 egg
1/2 teaspoons almond extract
1/2 cup sour cream
1/4 cup milk
1 1/3 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 Tablespoons poppy seed
3 teaspoons sugar
sliced almonds

Preheat oven to 375 degrees.  Line 12 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 teaspoons sugar and the almonds.  Bake for 14-17 minutes or until a toothpick inserted in center comes out clean.  Remove from pan and cool on wire rack. 


  1. Made these muffins today and all my kids loved them. They could hardly wait for the second batch to come out of the oven. The only thing I changed was doubling the almond extract as we like a strong almond flavor. Thanks for the recipe! We will certainly be making these again.

  2. Thanks for this recipe! I found it on Pinterest while searching for poppy seed muffins that aren't lemon flavored. I think these will be perfect! I love almonds!