If you're craving a delightful treat that combines the nutty essence of almonds with the unique crunch of poppy seeds, look no further than the iconic Otis Spunkmeyer Almond Poppy Seed Muffins! These muffins are not just a breakfast staple; they are a deliciously versatile snack that will elevate your coffee breaks or brunch gatherings. With a simple preparation time of just 15 minutes and a bake time of 20 minutes, you can whip up a batch of these irresistible muffins in no time. Get ready to impress your family and friends with a homemade version that rivals the beloved store-bought treat!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup poppy seeds
- 1/2 cup almond milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp almond extract
Instructions
- Preheat your oven to 350°F (175°C). This ensures that the muffins bake evenly and rise properly.
- Line a standard 12-cup muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
- In a large mixing bowl, combine 1 1/2 cups of all-purpose flour, 1/2 cup of sugar, 2 teaspoons of baking powder, 1/2 teaspoon of salt, and 1/4 cup of poppy seeds. Whisk these dry ingredients together until well mixed.
- In a separate medium bowl, whisk together 1/2 cup of almond milk, 1/2 cup of vegetable oil, 2 large eggs, and 1 teaspoon of almond extract until smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Using a spoon or an ice cream scoop, evenly distribute the muffin batter into the prepared muffin tin, filling each cup about two-thirds full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your homemade Otis Spunkmeyer Almond Poppy Seed Muffins warm or at room temperature. They can be stored in an airtight container for a few days or frozen for longer storage.
Tips
- Measure Ingredients Accurately: For the best results, ensure that you measure your flour and sugar accurately. Using a kitchen scale can help achieve precision.
- Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so it's okay if the batter is a little lumpy.
- Add a Crunch: For an extra texture boost, consider adding chopped almonds or a sprinkle of slivered almonds on top before baking.
- Check for Doneness: Ovens can vary, so start checking your muffins at the 18-minute mark. They should be golden brown and a toothpick inserted into the center should come out clean.
- Cool Properly: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. This helps them set and prevents them from becoming soggy.
- Storage Tips: Keep your muffins fresh by storing them in an airtight container at room temperature for up to three days, or freeze them for longer storage. Just reheat in the microwave for a quick snack!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 33g
Protein: 5g
Fat: 20g
Saturated Fat: 3g
Cholesterol: 40mg
