Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp poppy seeds
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup sour cream
- 1/3 cup vegetable oil
- 1/4 cup melted & cooled butter
- 1 tsp almond extract
- 1/2 cup sliced almonds
- 2 tbsp sanding sugar
Instructions
- In a mixing bowl combine the flour, granulated sugar, baking powder, salt, and poppy seeds. Stir with a spoon to combine and set aside.
- In a larger mixing bowl combine the eggs, buttermilk, sour cream, oil, melted & cooled butter and almond extract. Stir to combine with a spatula.
- Gradually mix in the dry ingredients, mixing just until combined. The batter will be very thick!
- Leave the bowl on the counter and allow it to rest for 15 minutes while preheating the oven to 425ºF.
- Line a 12 count muffin pan with 6 muffin liners, filling every other muffin well to allow for spreading. Fill the liners with at least ½ cup of batter, ensuring they are domed before going into the oven. Top with sliced almonds and sanding sugar.
- Bake for 7 minutes at 425ºF, then turn the temperature down to 350ºF and continue baking for 14-16 minutes, or until a toothpick comes out clean. Let cool in the pan before removing and repeat with remaining batter.
Notes
For optimal muffin rising, do not skip the resting time for the batter.
Ensure your ingredients are at room temperature for better mixing and texture.
You can substitute the buttermilk with regular milk mixed with a teaspoon of vinegar.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.