Best Otis Spunkmeyer Almond Poppy Seed Muffins Recipes

COPYCAT COSTCO ALMOND POPPY SEED MUFFIN RECIPE

Steps:

• Preheat oven to 350 F.
• In a large mixing bowl, combine all of the dry ingredients. Mix the white sugar, brown sugar, flour, baking soda, baking powder, and salt until the mixture is free of any large clumps.
• Add in the two eggs, and mix. Add the milk, mix well, and then add the oil. Mix in the 2 tablespoons of pure almond extract and poppy seeds. Mix until the batter forms, but be sure not to over-mix.
• Prepare a jumbo muffin pan with large paper liners. If you don't have paper liners, spray the pan generously with cooking spray to prevent the muffins from sticking.
• Use a measuring cup to scoop the batter into the prepared pan. Fill each well halfway full.
• Bake the muffins for 20 minutes until lightly golden brown and the tops are fully set.
• Once the muffins are finished baking, remove them from the oven, and set aside to cool.

ALMOND POPPY SEED MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Beat sugar and butter with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add egg yolks one at a time, allowing the first to blend into the butter mixture before adding the last. Beat almond extract and lemon zest into the mixture.
• Stir flour, baking powder, baking soda, and salt together in a separate bowl; add to creamed mixture alternately with buttermilk, mixing until just combined into a batter. Fold poppy seeds through the batter.
• Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks; fold into the batter. Spoon batter into prepared muffin cups to about 2/3 full.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 18 minutes; remove from pan and let cool on rack.

ALMOND POPPY SEED MUFFINS

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.

OTIS SPUNKMEYER ALMOND POPPY SEED MUFFINS

Steps:

• 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.

ALMOND POPPY SEED MUFFINS

Steps:

• Preheat oven to 200°C
• Beat egg, salt and sugar until light and fluffy. Add oil in a stream and continue beating. Beat in milk
• Sift flour and baking powder together several times and add to batter, stirring until just mixed. Add nuts and poppy seeds
• Bake in greased muffin pans for 20-25 minutes.

ALMOND-POPPY SEED MUFFINS

Steps:

• Heat oven to 375°F. Line 12 medium muffin cups with paper baking cups (or spray cups with cooking spray or grease with shortening).
• In large bowl, stir together 1/2 cup sugar, the oil, egg and almond extract. Beat in sour cream and milk with spoon until blended. Stir in flour, baking powder, salt, baking soda and poppy seed until well blended. Divide batter evenly among muffin cups. Sprinkle batter with 3 teaspoons sugar and the almonds.
• Bake 14 to 17 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Serve warm or cool.

LIKE OTIS SPUNKMEYER CHOCOLATE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Put 19 muffin cup liners in regular sized muffin pans.
• In microwave, for 1 minute, melt the first 3 ingredients- semisweet chocolate, baking chocolate and butter.
• Stir.
• Microwave a little more if needed.
• Add sour cream and brown sugar, stir.
• Add Karo syrup, egg and vanilla and stir.
• Add flour, soda and salt and stir.
• Add chocolate chips.
• Fill muffin cups 1/2 to 2/3 full.
• Bake 10-15 minutes.
• Don't overbake.

ALMOND & POPPY SEED MUFFINS

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.

OTIS SPUNKMEYER'S BLUEBERRY MUFFINS

Steps:

• Rinse blueberries lightly and drain well.
• In mixing bowl, beat eggs until light. Add the cake mix, pudding, vegetable oil, vanilla, and milk.
• Beat until smooth, but do not over beat (about 2 1/2 minutes). Batter will be thick.
• Carefully fold in blueberries with spoon. Try not to break the berries--fill muffin cups 3/4 full and place into preheated 350F degree oven for 20-30 minutes, depending on muffin cup size.
• Will make 9 large or 12-15 small muffins.