Almond Poppy Seed Muffins

• 1 cup Butter
• 1 cup Sugar
• 1 Tablespoon Almond Extract
• 2 whole Eggs
• 2-1/4 cups All-purpose Flour
• 3/4 teaspoons Baking Soda
• 3/4 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 2 Tablespoons Poppy Seeds
• 1 cup Buttermilk
• 1/4 cups Cream
• 1/2 cups Sliced Almonds, For Topping

1. Preheat the oven to 350u0b0F. Prepare 2 muffin tins with paper liners.
2. In the bowl of a standing mixer, cream together the butter and sugar until fluffy.
3. Add the extract and the eggs and combine until creamy.
4. In a separate bowl, combine the dry ingredients. Add the dry ingredients to the butter/sugar and mix.
5. Add the wet ingredients to the bowl.
6. Combine until you have a creamy, thick batter.
7. Scoop into the muffin tins.
8. Sprinkle the top with sliced almonds.
9. Bake at 350u0b0F for 15 minutes or until baked through and the tops are just golden brown.
10. Enjoy!

butter, sugar, almond extract, eggs, allpurpose, baking soda, baking powder, salt, poppy seeds, buttermilk, ubc

Taken from tastykitchen.com/recipes/breads/almond-poppy-seed-muffins/ (may not work)