Introduction: Otis Spunkmeyer Almond Poppyseed Muffins
I love almond poppyseed muffins and Otis Spunkmeyer has a good one. Here's my version. It makes 6 jumbo muffins - I hope you enjoy!
2 cups all purpose flour
2½ teaspoons baking powder
½ teaspoon baking soda
1 cup white granulated sugar
¼ cup salted butter - softened
¼ cup coconut oil
1 tablespoon almond extract
1 teaspoon vanilla extract
1 cup buttermilk
2 tablespoons poppy seeds
large size 6-muffin tin
Step 1: Mix the Dry Ingredients
Preheat the oven to 375°F.
In a small bowl, mix flour, baking powder and baking soda.
Step 2: Beat the Shortenings and Sugar
In a large bowl, beat the butter, coconut oil and sugar until crumbly.
Step 3: Beat in the Eggs and Extracts
Add the eggs, almond extract, vanilla extract and buttermilk to the sugar mixture. Beat until just combined.
Step 4: Add the Dry Ingredients
Add the dry ingredients to the wet ingredients. Fold over until just combined. Do not overmix.
Step 5: Poppyseeds!
Fold in 2 tablespoons of poppyseeds. Gently stir until the poppyseeds are evenly distributed.
Step 6: Fill Jumbo Sized Muffin Tins
Spray your muffin tins with non-stick spray or use liners.
Fill the tins until almost full.
Step 7: Sprinkle With Almonds
Sprinkle the tops with some sliced almonds. You can be decorative or just sprinkle them on.
Step 8: Bake
Bake for 25 minutes or until a toothpick comes out clean.
Step 9: Cool and Enjoy
Let cool in the pan for 5 minutes and then remove to a wire rack to cool completely.
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