Almond-Poppy Seed Muffins

Ingredients

• 2 1/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups sour cream
• 1 1/4 cups white sugar
• 2 eggs
• 2/3 cup milk
• 2/3 cup vegetable oil
• 1/2 cup butter, softened
• 1/4 cup slivered almonds (optional)
• 2 tablespoons poppy seeds, or more to taste
• 1 tablespoon almond extract
• 2 1/2 teaspoons apple cider vinegar
• 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Line 14 muffin cups with liners.

Mix flour, baking powder, baking soda, and salt together in a bowl.

Beat sour cream, sugar, eggs, milk, vegetable oil, butter, almonds, poppy seeds, almond extract, apple cider vinegar, and vanilla extract together in a large bowl until smooth; gradually stir flour mixture into the sour cream mixture until just incorporated into a batter. Spoon batter into prepared muffin cups.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.