Otis Spunkmeyer Almond Poppy Seed Muffins
"I love these muffins and when I found this CopyKat.com recipe for them I knew I had to post this for safe keeping."
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 1⁄4 cup butter, softened
- 1⁄4 cup vegetable oil
- 1 1⁄4 cups sugar
- 2 eggs
- 1 1⁄2 cups sour cream
- 1⁄2 teaspoon salt
- 3 teaspoons almond extract
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon vanilla
- 2 1⁄3 cups flour
- 2 tablespoons poppy seeds
directions
- Mix flour, salt, baking soda and baking powder in a bowl and set aside.
- In mixing bowl beat softened butter, oil and sugar 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 flour mixture to batter a little at a time until thoroughly blended but do not overmix.
- When mixed, remove from mixer and add poppy seeds. Stir with a spoon until completely mixed through. Place in muffin cups, filling to 3/4 full. Bake in preheated 375 degree oven for 20-25 minutes. Check muffins with a toothpick. Do not overbake. Store in sealed container.
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Reviews
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The Otis Spunkmeyer Almond Poppy Seed Muffin is my FAVORITE store bought muffin, and I was so sad when my local grocery store stopped selling them. When I saw this recipe I tried it immediately, and it is AWESOME! It tastes JUST like the Otis Spunkmeyer muffin! It's delicious straight from the oven, and even a few days later! It's very moist and has the perfect amount of almond extract! I will definetely make these again! -
These muffins are AMAZING. I followed the recipe exactly, and they were just wonderful...better than Otis Spunkmeyer :-) -
Definitely a great wonderful awesome muffin recipe! Spot on! Just the perfect blend with the almond extract! Just for kicks I added 1 1/2 tablespoons of lemon zest and a sprinkle more of poppyseeds Baked 23 minutes and it made 14 I used to buy these around the corner from the post office in Orangevale, Ca where I worked and during my morning break I had to have one warm out of the oven and this recipe is just like them! They did put a crumb on top that was delicious! Thank you for posting this recipe! Any ideas on how to make that crumb topping please let me know E W
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I made these without changes to the recipe, with one exception. I used a measure-to-measure gluten free flour so my DIL could eat them, too. They turned out perfect, but the recipe made 18 regular size muffins! This recipe is definitely a keeper.
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I made these into 6 giant muffins instead of 12. They are soooo delicious, but just a bit like cake inside? Not sure if it's bc I sifted the dry ingredients or baked for the full 25 mins? Anyway, delish!
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Tweaks
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Used measure-to-measure gluten free flour instead of regular flour.
RECIPE SUBMITTED BY
<p>I live in the San Francisco Bay Area, in California. I am now a stay at home mom after trying desperately for 9 years. With the love and generosity of my sister-in-law who acted as our surrogate we now have a beautiful little boy, Ian. I love to camp and go jet skiing with my husband and our families. We have a wonderful chihuahua named Swiffy! She is always making us laugh. We enjoy spending time with our many nieces and nephews. I am an avid reader and I'm addicted to reality television!</p>
