Almond-Poppy Seed Muffins

Prep 10 min
Total 30 min
Servings 12

The flavors of almond and poppy seed pair nicely in a variety of baked goods. These moist muffins are no exception! MORE+ LESS-

By Betty Crocker Kitchens

Updated September 17, 2010

Make with

Gold Medal Flour

Ingredients

1/2

cup sugar

1/3

cup vegetable oil

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

tablespoons poppy seed

teaspoons sugar

tablespoons sliced almonds

Steps

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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).
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.
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.

Expert Tips

You can make the batter the night before, cover the bowl and put it in the fridge. Pop the muffins in the oven to bake just as your guests arrive. Bake at 375°F for 16 to 18 minutes or until golden brown.
Add a gourmet touch by making a glaze with 1/2 cup powdered sugar and 2 to 3 teaspoons milk. Use a spoon to drizzle the glaze over the muffins.

Nutrition Information

Nutrition Facts

Serving Size: 1 Muffin

Calories: 180
Calories from Fat: 90

% Daily Value

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;