Almond Poppy Seed Muffins

• 3 cups flour
• 1 cup sugar
• 2 Tbsp. poppy seeds
• 1 Tbsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 cup sour cream or plain yogurt
• 1/4 cup milk
• 1 tsp. vanilla extract
• 2 tsp. almond extract
• 2 eggs 
• 1/2 cup butter, melted and cooled slightly (1/2 oil)

Almond Glaze

• 1/2 cup powdered sugar
• 2 Tbsp. milk or water
• 1/2 tsp. almond extract




Instructions

1. Preheat oven to 400 degrees and line muffins tins with liners or grease the wells.
2. In a medium bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda and salt.  Set aside.
3. In a small bowl, whisk to combine sour cream, milk, vanilla, almond, eggs, and melted butter.  
4. Add wet ingredients to dry and stir just until combined.  Batter will be thick.  Fill muffin tins completely full with batter and place in over.  TURN DOWN the temperature to 375 degrees and bake for 18-22 minutes or util an inserted toothpick comes out clean.  
5. While muffins are baking, make your glaze by whisking together ingredients.  If you want a thicker glaze, add more powdered sugar.  Brush onto muffins when they come out of the oven and sprinkle with coarse sugar if desired.  Let cool (or don't let cool) and enjoy! 



Makes 24 regular sized muffins
From HERE