Otis Spunkmeyer Almond Poppy Seed Muffins Recipe

Name: Otis Spunkmeyer Almond Poppy Seed Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter, softened; 1/4 cup vegetable oil; 1 1/4 cups sugar; 2 eggs; 1 1/2 cups sour cream; 1/2 teaspoon salt; 3 teaspoons almond extract; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon vanilla; 2 1/3 cups flour; 2 tablespoons poppy seeds

Servings: persons

1/4 cup butter, softened
1/4 cup vegetable oil
1 1/4 cups sugar
2 eggs
1 1/2 cups sour cream
1/2 teaspoon salt
3 teaspoons almond extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla
2 1/3 cups flour
2 tablespoons poppy seeds

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.

1001

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup butter, softened, 1/4 cup vegetable oil, 1 1/4 cups sugar, 2 eggs, and more.

Yes, Otis Spunkmeyer Almond Poppy Seed Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Otis Spunkmeyer Almond Poppy Seed Muffins

How did you like this recipe?

Frequently Asked Questions