While you are at work, this simple recipe for chicken and dumplings in a slow cooker cooks! To make this meal healthier, we increased the amount of vegetables and used natural (not condensed) soup.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 14 |
| Yield: | 14 muffins |
Ingredients
- 2 ⅓ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups sour cream
- 1 ¼ cups white sugar
- 2 eggs
- ⅔ cup milk
- ⅔ cup vegetable oil
- ½ cup butter, softened
- ¼ cup slivered almonds (Optional)
- 2 tablespoons poppy seeds, or more to taste
- 1 tablespoon almond extract
- 2 ½ teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 14 muffin cups with liners.
- Mix flour, baking powder, baking soda, and salt together in a bowl.
- Beat sour cream, sugar, eggs, milk, vegetable oil, butter, almonds, poppy seeds, almond extract, apple cider vinegar, and vanilla extract together in a large bowl until smooth; gradually stir flour mixture into the sour cream mixture until just incorporated into a batter. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts
| Calories | 377 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 9 g |
| Sodium | 236 mg |
| Sugars | 19 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
These are fantastic! I left out the almond slivers and used coconut oil instead of vegetable oil and they were perfectly baked at 20 minutes. Just don’t expect them to darken much because they really don’t, so it can be a little deceptive. These were moist, fluffy, and absolutely delicious! I’ve added this recipe to my countertop recipe box for easier access because they are THAT good. I could honestly eat the entire batch by myself. Edit: I think I might also have reduced the amount of oil to a 1/4c like another review suggested.
This is my go-to recipe for Almond poppyseed muffins. I sometimes replace the sour cream with Greek yogurt to no ill effect. Four stars because there is always room for improvement.
Made this, but used yogurt instead of cottage cheese, and they were delicious!
These were just okay. They came out kind of bland, to be honest. It needs more of something. They came out a little too wet, too. There was leftover oil that had leaked through the muffin cups. I probably won’t make these again, to be honest, but if I did, I’d probably just leave out the oil. These would be moist enough with just the sour cream and milk. Also, this makes a ton of batter, more than can fit in just 14 cups. We got 21 muffins.
Made this added a stick of cinnamon and the whole family love them?
So delicious and so easy!
These turned out great, though I’m not sure why it calls for so much butter/oil. Seems like you could reduce the oil to 1/4 cup and still be delicious.
Made these at the request of my son. Followed the recipe exactly as written and they were a hit with everyone. Yield was 14 muffins filling the cups to the top with batter so they all had a nice crispy crown. A really tender and moist muffin. Didn’t get very dark on top, so be sure to not overbake. Check at minimum time, but mine went 27 minutes. Included the optional added nuts and the full amount of almond extract and did not find the almond flavor overpowering at all.
I made these muffins up today…I got 18 out of the recipe. At the last second I realized I had no almond extract but by then it was too late, so I added in 1/4 c. poppy seeds and doubled the almonds, which I ground up very fine. The muffins didn’t rise very well but, as another reviewer said, it has nice crumb, the texture is very nice. It does need more flavour so as soon as I get some almond extract, I’ll make them up again to give the recipe a fair chance. The other reviewer said the almond taste is too strong but given they are called Almond Poppy Seed Muffins, one should expect a definite almond flavour. I will update after using the almond extract and adding at least 2 tsp baking powder. They also took double the time to bake.
The crumb in these muffins is so moist and soft–easily the best part of this recipe. My kids really liked these muffins, but the almond extract flavour was too strong for me; I’d prefer a more natural, subtle aroma/flavour from the nuts themselves. I used twice the amount of poppyseeds and almond pieces instead of slivers to make it more pleasantly crunchy. Mainly for appearance, I sprinkled a bit of ground almonds on top of each muffin before baking. Also, not sure what size muffin tin was used for this recipe but I had to use a larger size (about 2.75″ at the base) to make the servings work. Thanks for this recipe.