Otis Spunkmeyer Almond Poppy Seed Muffins
Indulge in the classic bakery-style charm of Otis Spunkmeyer Almond Poppy Seed Muffins, a delightful harmony of nutty almond flavor, subtle sweetness, and a pop of texture from tender, crunchy poppy seeds. These soft and moist muffins are made with a rich blend of ingredients like sour cream, almond extract, and melted butter, ensuring a perfectly tender crumb in every bite. Topped with optional slivered almonds for an added crunch, they come together in just 15 minutes of prep time and bake to golden perfection in under 20 minutes. Perfect for breakfast, brunch, or a snack on the go, these almond poppy seed muffins strike the perfect balance of flavor and ease, and they can be stored or frozen for later—though you’ll find them hard to resist fresh out of the oven.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 tablespoons Poppy seeds
- 0.5 cup Unsalted butter, melted
- 0.25 cup Vegetable oil
- 2 pieces Large eggs
- 1 cup Milk
- 0.5 cup Sour cream
- 2 teaspoons Pure almond extract
- 0.25 cup Slivered almonds (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the tin lightly.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds until well combined.
In a separate medium bowl, whisk together the melted butter, vegetable oil, eggs, milk, sour cream, and almond extract until smooth and fully incorporated.
Pour the wet ingredients into the dry ingredients and gently fold the mixture with a spatula or wooden spoon until just combined. Avoid overmixing; a few small lumps are okay.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full. If desired, sprinkle slivered almonds on top of each muffin for added texture and flavor.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
3941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.0 g | 271% | |
| Saturated Fat | 91.8 g | 459% | |
| Polyunsaturated Fat | 33.8 g | ||
| Cholesterol | 710 mg | 237% | |
| Sodium | 3486 mg | 152% | |
| Total Carbohydrate | 467.9 g | 170% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 221.9 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 912 mg | 70% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1192 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
