Almond poppy seed muffins

My attempt at a knock-off of a favorite muffin from a major chain in the U.S. Yield: one tray of muffins (12 standard or 6 jumbo).

Steps

Preheat

Preheat the oven to 375°F.

Mix dry ingredients

Combine in a bowl.

• 2 cups flour
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Cream butter and sugar

In another larger bowl, cream for 3 minutes.

• 1 stick butter
• 2/3 cup sugar

Add remaining wet ingredients

Add to creamed mixture.

• 2 large eggs
• 1 cup cream
• 1 Tbsp almond extract
• 1 tsp vanilla extract
• 2 Tbsp poppy seeds

Combine

Mix the contents of the wet bowl into the dry bowl until just combined and still lumpy.

Portion and top

Portion batter into muffin pan, then top muffins with sliced almonds if desired.

Bake

Bake for 20–22 minutes.