Almond Poppy Seed Muffins with Walnut Streusel

This is what I had for dinner tonight…I love being an adult!

Muffins:
3 cups flour
2½ cups sugar
1½ tsp baking powder
1½ tsp salt
2 Tbl poppy seeds
1 cup milk
1/2 cup sour cream
1 cup oil
3 eggs
1 tsp vanilla
1½ tsp almond extract

Streusel:
1/3 cup flour
1/3 cup sugar
1/3 cup finely chopped walnuts
3 Tbl butter, softened

Preheat oven to 400°.

Streusel:  In small bowl, mix streusel ingredients until crumbly, set aside.

Muffins:  In large bowl, stir together flour, sugar, baking powder, salt, and poppy seeds.  In another bowl, mix together milk, sour cream, oil, eggs, vanilla, and almond.  Add liquid mixture to dry mixture, stir just until combined.  Scoop muffin mixture into non-stick sprayed muffin pan and sprinkle each with about a tablespoon of streusel mixture.  Bake for 22-25 minutes, cover with foil halfway through cooking time if getting too brown.  Cool in pan 5 minutes and transfer to cooling rack.  Makes about 18 muffins.

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

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