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Almond-Poppy Seed Muffins

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Betty Crocker Kitchens
Updated Sep 17, 2010
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The flavors of almond and poppy seed pair nicely in a variety of baked goods. These moist muffins are no exception!

Almond-Poppy Seed Muffins

  • Prep Time 10 min
  • Total 30 min
  • Servings 12
  • Ingredients 13
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Ingredients

  • 1/2 cup sugar
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/2 teaspoon almond extract
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1 1/3 cups Gold Medal™ all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 tablespoons poppy seed
  • 3 teaspoons sugar
  • 2 tablespoons sliced almonds
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 375°F. Line 12 medium muffin cups with paper baking cups (or spray cups with cooking spray or grease with shortening).
  • Step 
    2
    In large bowl, stir together 1/2 cup sugar, the oil, egg and almond extract. Beat in sour cream and milk with spoon until blended. Stir in flour, baking powder, salt, baking soda and poppy seed until well blended. Divide batter evenly among muffin cups. Sprinkle batter with 3 teaspoons sugar and the almonds.
  • Step 
    3
    Bake 14 to 17 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Serve warm or cool.

Nutrition

180 Calories
10g Total Fat
3g Protein
21g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Muffin
Calories
180
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
160mg
7%
Potassium
55mg
2%
Total Carbohydrate
21g
7%
Dietary Fiber
0g
0%
Sugars
10g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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