Almond Poppy Seed Muffins

A friend of mine has a husband who  is in love with Almond Poppy Seed Muffins.  She asked if I had a good recipe, but I had never made ALMOND poppy seed muffins.  I decided I needed to add a good almond recipe to my muffin file, so a hunting I did go.
 I came across this recipe which was for the most part okay, but needed a little tweaking, which I did!  I received  thumbs up from the muffin king as well as my own kids, so I hope you enjoy this new recipe as much as we do!b

Almond Poppy Seed Muffins

adapted from Otis Spunkmeyer Copycat Recipe

1/4 lb. or 1 Stick Butter (softened)
1/4 C. Vegetable Oil
1 1/4 C. Sugar
2 Eggs
1 1/2 C. Sour Cream
1/2 tsp. Salt
3 tsp. Almond Extract
1 tsp. Baking Powder
1 tsp. Baking Soda

1/2 tsp. Vanilla
2 1/3 C. Flour
2 Tbsp. Poppy Seeds

Measure flour, salt, baking soda and baking powder and set aside. In mixing bowl beat softened butter and sugar, then slowly add oil until blended. Add eggs, vanilla, almond extract and sour cream to butter and oil. Blend until mixture is smooth. All moist ingredients should be blended well. Start adding the four mixture to batter a little at a time until thoroughly blended but do not over beat.
When mixed, remove from mixer and add poppy seeds. Stir with a spoon until completely mixed through. Place in muffin cups 3/4 full. Bake in a preheated oven at 375 degrees for 20 minutes. Check muffins with a toothpick. Do not over bake. Drizzle with almond glaze if desire.  Store in a sealed container.

Almond Glaze:

1 1/2 cup powdered sugar (add more if to runny)

1/4 cup orange juice

1/2 tsp vanilla

1 tsp almond extract

Mix together and drizzle on muffins.