Ingredients

• 1/2 Cup Unsalted Butter – softened
• 1/2 Cup Sugar
• 1/2 Cup Whole Milk
• 1/2 Cup Sour Cream (or Greek yogurt)
• 1 Large Egg
• 2 Tablespoons Badia Almond Extract
• 1½ Cups All Purpose Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Badia Fine Sea Salt
• 1 Tablespoon Badia Poppy Seeds

Directions

• Preheat oven to 375°F
• Cream butter and sugar
• Lightly beat milk, sour cream, egg and almond extract
• Add to butter mixture while mixing
• Sift in flour, baking powder and salt
• Mix until just combined
• Do not over mix
• Stir in poppy seeds
• Transfer to 12 standard muffin tins with liners or 6 jumbo muffin tins with liners
• For standard muffins: Bake 18-20 minutes or until light golden on edges
• For jumbo muffins: Bake 22-23 minutes or until toothpick can be inserted and removed clean
• Transfer muffins to cooling rack
• Allow to cool completely before transferring to airtight container