These almond poppy seed muffins are moist, flavorful, and perfect for any occasion.
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
Using paper liners makes cleanup easier and prevents sticking.
In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
Whisking the dry ingredients helps to evenly distribute the leavening agents.
In another bowl, cream together the butter and sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the eggs, vanilla extract, almond extract, and sour cream to the butter mixture and mix until smooth.
Mix just until combined to avoid overmixing.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Do not overmix to keep the muffins tender.
Fold in the poppy seeds gently with a spoon.
Ensure the poppy seeds are evenly distributed throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Use an ice cream scoop for even portioning.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a hot beverage for a delightful treat.
