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Ingredients
- 1/2 Cup Unsalted Butter - softened
- 1/2 Cup Sugar
- 1/2 Cup Whole Milk
- 1/2 Cup Sour Cream or Greek yogurt
- 1 Large Egg
- 1-2 Tablespoons Almond Extract*
- 1½ Cups All Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Sea Salt
- 1 Tablespoon Poppy Seeds
Instructions
- Preheat oven to 375°F
- Cream butter and sugar.
- Lightly beat milk, sour cream, egg and almond extract. Add to butter mixture while mixing.
- Sift in flour, baking powder and salt. Mix until just combined. Do not over mix.
- Stir in poppy seeds.
- Transfer to 12 standard muffin tins with liners or 6 jumbo muffin tins with liners.
- For standard muffins: Bake 18-20 minutes or until light golden on edges.
- For jumbo muffins: Bake 22-23 minutes or until toothpick can be inserted and removed clean.
- Transfer muffins to cooling rack. Allow to cool completely before transferring to airtight container.
Notes
*Use 1 Tb almond extract for a more mild almond flavor. 2 Tb for extreme almond!
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