A half batch of almond flavored sour cream muffins, studded with poppy seeds.
Doth my eyes deceive me or are these Bakery Style?
You bet your ass they are.
Small batch recipes can be so disappointing sometimes because you have to end up measuring things so awkwardly, wasting half an egg, or they just don’t work out. As you can tell from the ingredients, this one is nothing like that!
I know that there are so many of you that just don’t want to make a full or large batch because it’s only for one or two people but that doesn’t mean you should settle for less.
I made sure that these muffins taste just as good as they look. They’re amazing, truly.
And don’t worry, I’m going to work on producing more small batch recipes for you guys that are not only delicious but convenient too, just like this one. If you have any ideas just drop a comment below.
Some really great things about this recipe are:
- It’s made entirely in just one bowl.
- You don’t need a whisk or a mixer, just use a spoon!
- It’s quick to make and straightforward too.
To learn more about this recipe and to see more pictures, scroll past the recipe card.
Small Batch Sour Cream Almond Poppy Seed Muffins
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- 1/2 cup + 1/2 tbsp granulated sugar
- 3 tablespoons light brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/2 cup sour cream
- 1 egg
- 1/3 cup vegetable oil
- 2 tablespoons milk
- 1 teaspoon pure almond extract
- 1 1/4 cups all-purpose flour
- 1 tablespoon poppy seeds
- Coarse sugar & chopped almonds, for sprinkling
- Preheat the oven to 400°F.
- Line a 6-cup muffin/cupcake pan with paper liners and lightly spray with nonstick cooking spray. Set aside.
- In a medium-sized bowl, combine both sugars, baking soda, baking powder, and salt.
- Add the sour cream and mix until well blended.
- Beat in the egg.
- Mix in the oil, milk, and almond extract.
- Add the flour and poppy seeds and mix until combined.
- Spoon the batter into the pan, filling the cups to the very top - don’t be afraid to use all of the batter!
- Sprinkle each muffin with a pinch of coarse sugar and chopped almonds.
- Bake for 21 minutes until the centers are no longer wet and a toothpick inserted comes out clean (check at the 20-minute mark if your oven runs hot).
- Cool in pan 5 minutes.
- Transfer to a wire rack to cool for 5 minutes more.
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1 teaspoon of Almond Extract?! Oh, yes!
I know almond extract is known for being really strong, which is true, but the first version of this recipe called for half that amount and it was lacking in flavor big time so I had to double it.
How I got those Big Muffin Tops
Fill the Cups to the Very Top
Typically, the higher you fill the muffin cups, the higher the muffins will rise during baking.
Use More Batter (than average)
I wouldn’t be able to fill the cups to the top if I didn’t have enough batter to do so.
Bake them at 400F
This high temperature forces the muffins to rise faster and higher than normal, producing those big, sky-high tops that are a signature trait of bakery style muffins.
Sprinkle with Chopped Almonds and Coarse Sugar
This isn’t optional. I’m dead serious.
How could you even dare to leave it off?? Come on.
If you don’t have these ingredients, just buy them. If you like baking then you’ll use them right up. Trust me.
What I like to do is buy sliced almonds, that way they’re much easier to chop. And if they’re thin enough you don’t even have to chop them, just smash them with something heavy or break them with your hands.
What’s the Texture like?
Thanks to the oil, these muffins are tender and moist, and because of the 1/2 cup of sour cream they are so flavorful, soft, and fluffy.
The tops are big and slightly crisp and crunchy and so, so good!
Try my Almond Poppy Seed Loaf next!