Wednesday, September 21, 2011

Poppy Seed Muffins

photo by Heidi
These are almond-flavored--our favorite!  I looked all around the web for good recipes and liked this one the best, because it is simple and makes only a dozen muffins.  In fact, I think this is a great basic muffin recipe with lots of possible variations. I adapted it to make my chocolate muffins.

As you can see, these muffins don't brown on top. If you let them get brown, they will probably be too dry.  I cool mine completely on a wire rack, then cover them loosely with plastic wrap, so they will stay moist.  They are probably best the day after they are baked, like many quick breads.

cup sugar
cup vegetable oil
teaspoon almond extract
cup sour cream
cup milk
1 1/3
cups all-purpose flour
teaspoon baking powder
teaspoon salt
teaspoon baking soda
1        tablespoon poppy seeds
teaspoons sugar (optional)
tablespoons sliced almonds (optional)
  • Heat oven to 375°F. Line 12 medium muffin cups with paper baking cups.
  • 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. In a medium bowl, whisk together flour, baking powder, salt, baking soda and poppy seeds and stir until well blended. Make a well in the flour mixture.  Add the wet ingredients to the dry ingredients and stir just until moistened (batter will be lumpy).  Divide batter evenly among muffin cups (I used a large scoop). If desired, sprinkle batter with 3 teaspoons sugar and the almonds.
  • Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack.  Makes one dozen.

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