Best Otis Spunkmeyer Almond Poppy Seed Muffins Recipes

Almond & Poppy Seed Muffins image

Provided by swirlycinnacakes

Time 35m

Yield 12 serving(s)

Number Of Ingredients 10

Steps:

Preheat the oven to 350ºF, adjust a rack to the middle position. Spray a 12 cup regular size muffin tin with some nonstick spray.
Whisk flour, salt, baking powder, baking soda, and poppy seeds in a large mixing bowl and set aside. Whisk egg, sugar, and almond extract together until combined, then whisk in the buttermilk and melted butter.
Add the buttermilk mixture to the flour and fold to combine. There should be not large pockets of flour but small streaks may remain. Do not over mix. The batter will be fairly thick.
Divide the batter evenly into the tin. Bake for about 20 - 25 minutes or until a toothpick inserted in the center comes out clean (mine were done in 17 minutes). Flip the muffins out of the tin and cool them right side up on a cooling rack.

Nutrition Facts : Calories 165.5, Fat 5.2, SaturatedFat 2.8, Cholesterol 28.8, Sodium 206.8, Carbohydrate 25.9, Fiber 0.7, Sugar 9.8, Protein 3.8

Almond Poppy Seed Muffins image

Provided by papergoddess

Time 45m

Yield 24 muffins

Number Of Ingredients 9

Steps:

Preheat oven to 350°F.
Grease, spray, or placed liners in muffin tins to hold 24 muffins.
Combine flour, sugar, baking powder and salt.
Add milk, eggs, oil, and almond extract (you can add more or less almond extract to your taste); whisk until smooth.
Gently stir in poppyseeds.
Fill muffin tins and bake for 25- 30 minutes.

Nutrition Facts : Calories 271.9, Fat 15.2, SaturatedFat 2.4, Cholesterol 25.4, Sodium 185, Carbohydrate 31.7, Fiber 0.5, Sugar 18.8, Protein 3