My oldest, loves poppy seed muffins! I think love is an understatement. We were in Costco the other day and he asked me to buy their poppy seed muffins. I said, “Yeah, sure, go ahead.” He started to put them on the flatbed, then back on the shelf they went. He said, “Mom, I’d rather have yours. Can you make some for me.” “You want mine over Costco’s?!” I replied. Woot woot! Happy dance. Annnny waaaay, I like to use my Baker’s Secret 116466007 Basics Nonstick 6-Cup Texas Muffin Pan to make Texas sized muffins for my family when making muffins. It just makes sense to use a large sized muffin pan for this gang, especially how they eat.
- ½ cup sour cream
- ½ cup fat free milk
- ⅓ cup poppy seeds
- 1 cup unsalted butter, room temp.
- 1½ cups white sugar
- 2 teaspoons pure vanilla extract
- 2 teaspoons pure almond extract
- 4 large eggs
- 2¼ all-purpose unbleached flour
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- Preheat oven to 350 degrees F. confection setting
- In a medium bowl, whisk sour cream, milk and poppy seeds together; set aside.
- In a standing mixer, beat butter sugar and extracts together until light and fluffy. (10 min.)
- Beat in eggs.
- In a medium bowl, whisk together flour, baking powder and baking soda.
- Alternately add flour mixture and poppy seed/sour cream mixture to creamed mixture.
- Grease (2) Texas sized muffin pans. Scoop batter into pans.
- Bake 15-17 minutes or until toothpick inserted in the center comes out clean.
Adapted photos/recipe by My Crowded Kitchen
Original recipe: Poppy Seed Cake Taste Of Home 2008
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