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almond poppy seed muffins recipe best otis spunkmeyer copycat

Almond Poppy Seed Muffins

By Kimberly Killebrew
5 from 66 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins (or 6 jumbo muffins)

Ingredients
 
 

  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup white granulated sugar
  • 1/4 cup unsalted butter
  • 1/4 cup virgin coconut oil
  • 2 large eggs
  • 1 tablespoon quality pure almond extract
  • 1 teaspoon quality pure vanilla extract
  • 1 cup buttermilk (or substitute by stirring one tablespoon of white vinegar or lemon juice in one cup of milk and let sit for 5-10 minutes)
  • 2 tablespoons poppy seeds
  • Sliced almonds

Instructions
 

  • Preheat the oven to 375 degrees F.
    Combine the flour, baking powder, baking soda, and salt in a small bowl and set aside.
    In a large mixing bowl, cream the butter, coconut oil, and sugar for at least 3 minutes. Add the eggs, almond and vanilla extract, and buttermilk and beat until combined. Add the dry ingredients to the wet ingredients and beat just until combined, being careful not to over-beat. Lumps of flour will remain and that's okay. Add the poppy seeds and stir gently until combined.
    Fill 6 jumbo/king-sized muffin tins or 12 regular sized muffins until almost full.
    Sprinkle with a few sliced almonds.
  • Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean but moist. Be careful not to over-bake.
    Remove from oven and let the muffins sit in the pan for 5 minutes before transferring them to a wire rack to cool.

Nutrition

Calories: 249kcalCarbohydrates: 35gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 40mgSodium: 176mgPotassium: 158mgFiber: 1gSugar: 18gVitamin A: 191IUVitamin C: 1mgCalcium: 89mgIron: 1mg
Course Dessert
Cuisine American
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