Almond Poppy Seed Muffins

Super moist and succulent muffins.

Almond Poppy Seed Muffins

¼ lb butter, softened
¼ cup vegetable oil
1 ¼ cup sugar
2 eggs
1 ½ cup sour cream
½ teaspoon salt
3 teaspoon almond extract
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon vanilla
2 1/3 cup flour
2 Tablespoon poppy seeds

375°. Measure flour, salt, baking soda and baking powder and set aside. In mixing bowl beat softened butter, oil and sugar until blended. Add eggs, vanilla, almond extract and sour cream to butter and oil. Blend until mixture is smooth. Start adding the flour mixture to batter a little at a time until thoroughly blended (do not over beat).

When mixed, remove from mixer and fold in poppy seeds until thoroughly mixed through. Fill the muffin cups 3/4 full. Bake for 20-25 minutes. Check muffins with a toothpick. Do not over bake.

***Store in a sealed container. These’ll turn really quickly, so eat fast or keep them in a dry place.***