Small Batch Sour Cream Almond Poppy Seed Muffins
A half batch of almond flavored sour cream muffins, studded with poppy seeds.
Servings: 6 Muffins
Calories: 310kcal
Ingredients
- 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
Instructions
- 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.
Notes
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Nutrition
Calories: 310kcal