Poppy Seed Muffins

Poppy Seed Muffins

(from The Ultimate Muffin Book)

12 servings

1/2 cup poppy seeds

4 tablespoons butter, melted and cooled

2 1/4 cups flour

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 eggs

3/4 cup sugar

1/2 cup milk

1 cup sour cream

1 teaspoon almond extract

1 teaspoon vanilla extract

Stir poppy seeds and butter in a small bowl until blended; set aside for 5 minutes. Whisk flour, baking soda, baking powder, and salt; set aside. Whisk eggs and sugar until smooth, about 2 minutes. Whisk in milk until smooth, then whisk in sour cream and flavorings. Stir in poppy seeds and butter. Add flour mixture; stir just until mixed. Fill sprayed or lined muffin cups and bake for 20 minutes at 400°. Let cool for 10 minutes. Remove muffins from tin and enjoy!