Almond-Poppy Seed Muffins

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

  • prep time 10 min
  • total time 30 min
  • ingredients 13
  • servings 12

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 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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Muffin
    Calories
    180
    (
    Calories from Fat
    90),
    % Daily Value
    Total Fat
    10g
    10%
    (Saturated Fat
    2 1/2g,
    2 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    25mg
    25%;
    Sodium
    160mg
    160%;
    Total Carbohydrate
    21g
    21%
    (Dietary Fiber
    0g
    0%
      Sugars
    10g
    10%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    6%;
    Iron
    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 Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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