Almond-Poppy Seed Muffins

  • Prep 10 min
  • Total 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

Steps

Hide Images
  • 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.

Notes









Tips

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.

Nutritional Information

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;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved