How are you holding up through the pandemic? My husband and I are both only partially vaccinated, so this year’s Easter celebration was held outdoors. We lucked out with perfect weather (80 in March is huge news in Minnesota!) but rather than attempt to keep hot food hot and cold food cold, we prepared a brunch spread that could be eaten at room temperature.

Not able to control my excitement, I brought these muffins, my favorite spring salad (sans the quinoa), and as a surprise, a birthday cake for my dear nephew.



Almond Poppy Seed Muffins
  • 1/2 cup butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup half and half or milk of your choice
  • 1/2 cup sour cream
  • 1 egg large
  • 2 tbsp almond extract
  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 tbsp poppy seeds
  1. In a large bowl, cream butter and sugar. In a separate bowl, beat together milk, sour cream, egg, and almond extract, then stir into butter mixture. Mix together remaining ingredients, then add to butter and milk mixture and stir until just combined.

    Line 12 standard muffin tins and fill with batter 2/3 full. Bake at 375 for 18-20 minutes or until a toothpick comes out clean.

Recipe Notes

Adapted from Wonky Wonderful

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