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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
- 2 Tablespoons Badia Almond Extract
- 1½ Cups All Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Badia Fine Sea Salt
- 1 Tablespoon Badia Poppy Seeds
Directions
- 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
