Almond Poppy Seed Muffins

Ingredients

• 1 3/4 cup all-purpose flour
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 Tbsp poppy seeds
• 1 cup granulated sugar
• 10 Tbsp butter
• 1 large egg
• 1 large egg yolk
• 2 1/4 tsp almond extract
• 1/2 cup whole milk
• 1/2 cup sour cream
• 1/4 cup slivered almonds

Directions

1. Heat the oven to 400 degrees. In a mixing bowl, whisk the flour, baking powder, baking soda, salt and poppy seeds together, then put the bowl aside.
2. Fit an electric stand mixer with the paddle attachment. Add the butter and sugar to the bowl and beat on medium speed until the mixture looks light and fluffy. Mix in the egg, egg yolk and almond extract until everything is incorporated.
3. Pour the milk into a liquid measuring cup, then whisk the sour cream into the milk. Add the flour mixture to the batter in 3 additions, alternating with the milk mixture and starting and finishing with the flour mixture. Mix on low speed after each addition only until combined.
4. Portion the batter into 12 paper lined muffin cups set in a non-stick muffin tin. Scatter the slivered almonds evenly over the tops, then bake in the preheated oven for 16 – 18 minutes, until the muffins are lightly golden and a toothpick inserted in the center comes out clean. Let cool, then store in an airtight container.