Almond Poppyseed Muffins

Almond Poppyseed Muffins

Muffins.

• • 1 3/4 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking soda

  • 1 teaspoon cinnamon

  • 1 tablespoon poppy seeds

  • 1/2 cup granulated sugar

  • 2 eggs

  • 1 cup sour cream

  • 1/2 cup oil

  • 1 teaspoon vanilla extract

  • 1 teaspoon almond extract

  • 1 can almond paste

Topping.

• • 6 tablespoons cold, unsalted butter

  • 1/2 cup granulated sugar

  • 3/4 cup all-purpose flour

  • 1/2 teaspoon salt

  • 1 teaspoon poppy seeds

Muffins.

Preheat the oven to 350 and line a muffin pan with 12 paper liners.

In a bowl, whisk together the flour, salt, baking soda, cinnamon, poppy seeds and sugar until combined. Add the eggs, sour cream, oil and extracts and mix just until moistened. Spoon half the batter into the muffin pan, filling them just 1/3 full.

Remove the almond paste from the can and divide into 12 portions, rolling them into balls. Place the almond paste balls on top of the batter, then spoon the remaining batter over the almond paste, filling the muffin pan full.

Topping.

For the topping, use a pastry cutter to cut the butter into the sugar, flour, salt and poppy seeds until crumbly. Sprinkle over the batter.

Bake the muffins for 17-20 minutes, until done. Cool in the pan for 5 minutes, then serve warm.

Yields 12 muffins.

Recipe from Curly Girl Kitchen