Almond and Poppy Seed Muffins

By Hklbrries

Note: Poppy seeds stale quickly. Use fresh seeds to insure top flavor and aroma from these very sweet, slightly crunchy muffins.

Ingredients

• 1/2 cup (1 stick) butter or margarine, softened
• 2 cups sugar
• 2 eggs
• 1 cup plain yogurt
• 2 tsp almond extract
• 2 cups unbleached all-purpose flour
• 1 tbsp poppy seeds
• 1/2 tsp salt
• 1/4 tsp baking soda
• Sliced almonds for garnish, optional

Details

Servings 1

Preparation

Step 1

In large bowl, cream together butter and 1 cup of the sugar. Beat in eggs, one at a time, then stir in yogurt and almond extract.

In separate bowl, combine flour, poppy seeds, salt, remaining 1 cup sugar and baking soda. Add to creamed mixture and blend just until moistened.

Pour into greased muffin cups, filling 3/4 cup full. Sprinkle each muffin with sliced almonds, if desired. Bake in preheated oven at 400 F for 15 to 20 minutes.