Almond-Poppy Seed Muffins

• 2 1/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups sour cream
• 1 1/4 cups white sugar
• 2 eggs
• 2/3 cup milk
• 2/3 cup vegetable oil
• 1/2 cup butter, softened
• 1/4 cup slivered almonds (optional)
• 2 tablespoons poppy seeds, or more to taste
• 1 tablespoon almond extract
• 2 1/2 teaspoons apple cider vinegar
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Line 14 muffin cups with liners.
2. Mix flour, baking powder, baking soda, and salt together in a bowl.
3. 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.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

flour, baking powder, baking soda, salt, sour cream, white sugar, eggs, milk, vegetable oil, butter, slivered almonds, poppy seeds, almond, apple cider vinegar, vanilla

Taken from www.allrecipes.com/recipe/241892/almond-poppy-seed-muffins/ (may not work)