Almond Poppy-Seed Muffins

Name: Almond Poppy-Seed Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 muffin, 14 serving(s)
Ingredients: 1/2 cup butter (softened); 2/3 cup vegetable oil; 1 1/4 cups sugar; 2 eggs; 1 1/2 teaspoons apple cider vinegar; 1 teaspoon cider vinegar; 2/3 cup milk; 1 1/4 cups sour cream; 1/2 teaspoon salt; 3 teaspoons almond extract; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon vanilla extract; 2 1/3 cups all-purpose flour; 2 -4 tablespoons poppy seeds (depending on your preference); 1/4 cup slivered almonds (optional)

Submitted by BachFromTheDead

"This is my newly engendered recipe for almond poppy-seed muffins, nuts optional, they were moist, fluffy, and tasty!"

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Ready In:: 30mins
Ingredients:: 16
Yields:: 1 muffin
Serves:: 14

ingredients

¹⁄₂ cup butter (softened)
²⁄₃ cup vegetable oil
1 ¹⁄₄ cups sugar
2 eggs
1 ¹⁄₂ teaspoons apple cider vinegar
1 teaspoon cider vinegar
²⁄₃ cup milk
1 ¹⁄₄ cups sour cream
¹⁄₂ teaspoon salt
3 teaspoons almond extract
1 teaspoon baking powder
¹⁄₂ teaspoon baking soda
1 teaspoon vanilla extract
2 ¹⁄₃ cups all-purpose flour
2 -4 tablespoons poppy seeds (depending on your preference)
¹⁄₄ cup slivered almonds (optional)

directions

Pre-heat the oven to 350 degrees F.
In a medium bowl; combine flour, baking powder, baking soda, and salt. Set aside. In a large bowl; whisk together softened butter, oil, sugar, eggs, vinegars, milk, sour cream, extracts, and poppy-seeds/ almonds. Blend well.
Slowly incorporate the flour mixture until well blended, but DO NOT over-mix as this will result in FORD muffins (that is to say, they will be "like a rock").
Fill the lined muffin tin 70%-100% full (I personally like my muffins to floof over the top, so I went 100%).
Bake at 375 F for 20-25 minutes (until the toothpick comes out clean). Serve.