From the Family With Love,

Ingredients:                        
For the muffins:

1/2 cup sugar

1/3  cup vegetable or canola oil

1 egg

1 tsp almond extract

1/2 cup sour cream

1/4 cup milk

1 1/3 cup flour

1/2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

2 T poppyseeds

1/4 cup or so of sliced almonds

3 T sugar

For the glaze:

1/2 cup powdered sugar

1/2 tsp almond extract

milk to thin (about 1 - 2 T)

Instructions:

1. Preheat oven to 375 degrees. Line muffin tin with liners or squares of parchment paper.

2. Combine the first 4 ingredients for the muffins and mix well. Add the sour cream & milk and mix until well blended. Gently mix in the flour, baking powder, salt, baking soda & poppyseeds until just combined. Don’t over mix or you will end up with tough muffins.

3. Using a large cookie scoop, fill the 12 muffins tins with the batter.

4. Sprinkle each muffin evenly with the sliced almonds and then with the 3 T of sugar (divided over each muffin).

5. Bake at 375 for 15-17 minutes or until a toothpick comes out clean and the almonds on top are golden brown.

6. While the muffins are cooling combine the ingredients for the glaze adding just enough milk until it can be easily drizzled. You don’t want it too soupy or it will fall right off your muffins...and the glaze is the best part! Drizzle over cooled muffins and let sit for 15-20 minutes. Enjoy!

Helpful Hint:

Buy a real name brand sour cream. Just trust me on this one. I used Cabots sour cream and it is all natural and absolutely amazing and creamy!