Otis Spunkmeyer Almond Poppy Seed Muffins

READY IN: 35mins
Recipe by Kerena

I love these muffins and when I found this CopyKat.com recipe for them I knew I had to post this for safe keeping.

Top Review by cookies n cream

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!

Ingredients Nutrition

Directions

  1. Mix flour, salt, baking soda and baking powder in a bowl and set aside.
  2. 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.
  3. 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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