Ingredients

The following ingredients have 4 Servings
  • 1 cup flour
  • 1/2 cup cake flour
  • 1 cup sugar
  • 9 tbsp butter (room temperature(1 stick + 1 tbsp))
  • 2 eggs
  • 3/4 cup sour cream
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 2 tsp almond extract
  • 2 tbsp poppy seeds
  • 2 tbsp sliced almonds (or slivered)

Instruction

  • Preheat the oven to 375˚ F. Line a muffin pan with 12 liners.
  • In the bowl of a stand mixer, beat together butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing after each addition. Add the vanilla extract, almond extract and poppy seeds.
  • In a medium mixing bowl, combine flours, baking powder, baking soda and salt. Whisk to combine. Set aside.
  • With the mixer on low speed, slowly add in the dry ingredients, alternating with the sour cream. Mix until incorporated.
  • Fill each muffin tin ⅔ of the way full. Sprinkle with sliced almonds. Place in oven and bake for 22-24 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool in the pan for 5 minutes. Transfer muffins to a wire rack to cool completely.