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

2 eggs

1 tablespoon almond extract

1 teaspoon vanilla extract

1 cup buttermilk

2 tablespoons poppy seeds

sliced almonds

non-stick spray

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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