Heavenly Almond Poppy Seed Muffins
Indulge in the delightful charm of these Heavenly Almond Poppy Seed Muffins. Inspired by the beloved Otis Spunkmeyer recipe, this version combines the rich flavor of almond extract with the subtle crunch of poppy seeds, resulting in a deliciously moist and tender muffin that is perfect for breakfast or a sweet snack. With a simple blend of pantry staples, these muffins come together easily and will fill your home with an irresistible aroma. Whether enjoyed fresh from the oven or stored for later, these muffins are sure to become a family favorite!
12
Servings
N/A
Calories
12
Ingredients
Ingredients
butter
1/4 cup (softened)
vegetable oil
1/4 cup
sugar
1 1/4 cups
eggs
2
sour cream
1 1/2 cups
salt
1/2 teaspoon
almond extract
3 teaspoons
baking powder
1 teaspoon
baking soda
1/2 teaspoon
vanilla extract
1/2 teaspoon
all-purpose flour
2 1/3 cups
poppy seeds
2 tablespoons
Instructions
1
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
3
In a large mixing bowl, cream together the softened butter and vegetable oil with the sugar until well combined and light in texture.
4
Add the eggs, sour cream, almond extract, and vanilla extract to the butter and sugar mixture. Mix well until the batter is smooth and fully incorporated.
5
Gradually add the dry flour mixture to the wet ingredients in batches. Stir gently until just combined—be careful not to overmix as this may result in dense muffins.
6
Once combined, remove the bowl from the mixer and gently fold in the poppy seeds with a spatula or spoon, distributing them evenly throughout the batter.
7
Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
8
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Keep an eye on them to avoid overbaking.
9
Allow the muffins to cool in the tin for 5-10 minutes before transferring to a wire rack to cool completely. Enjoy fresh or store in a sealed container.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Heavenly Almond Poppy Seed Muffins?
These are moist and tender muffins inspired by the Otis Spunkmeyer recipe, featuring rich almond flavor and crunchy poppy seeds.
How long does it take to bake these muffins?
The muffins should bake in a preheated oven for 20 to 25 minutes.
What temperature should the oven be set to?
The oven should be preheated to 375°F (190°C).
How many muffins does this recipe make?
This recipe yields approximately 12 muffins.
What is the secret to making these muffins moist?
The use of sour cream and a combination of both butter and vegetable oil ensures a very moist and tender crumb.
What type of flour is best for this recipe?
All-purpose flour is recommended for these almond poppy seed muffins.
How much almond extract is used?
The recipe calls for 3 teaspoons of almond extract for a bold, delicious flavor.
Can I use something else instead of sour cream?
While sour cream is preferred for texture, plain Greek yogurt is a common substitute that works well.
Why should I avoid overmixing the batter?
Overmixing can develop too much gluten, resulting in muffins that are dense rather than light and fluffy.
What is the purpose of the poppy seeds?
Poppy seeds provide a subtle crunch and a classic visual appeal to the muffins.
Should the butter be melted or softened?
The butter should be softened so it can be creamed together with the oil and sugar.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin; if it comes out clean, they are finished baking.
How full should I fill the muffin cups?
Fill each muffin liner about three-quarters full to allow room for the muffins to rise.
Can I use paper liners for this recipe?
Yes, you can use paper liners or grease the muffin tin lightly to prevent sticking.
How long should the muffins cool in the tin?
Allow them to cool in the tin for 5-10 minutes before moving them to a wire rack.
What ingredients provide the leavening for these muffins?
A combination of baking powder and baking soda is used to help the muffins rise.
How much poppy seeds do I need?
The recipe requires 2 tablespoons of poppy seeds.
Can I store these muffins for later?
Yes, store them in a sealed container at room temperature once they have cooled completely.
Can I freeze almond poppy seed muffins?
Yes, these muffins freeze well when stored in an airtight freezer bag or container.
What type of oil should I use?
Vegetable oil is recommended for its neutral flavor and moisture-retaining properties.
Is there vanilla extract in this recipe?
Yes, 1/2 teaspoon of vanilla extract is added to complement the almond flavor.
Are these muffins suitable for breakfast?
Absolutely, they make a wonderful breakfast treat or a sweet snack any time of day.
Can I add nuts to this recipe?
Sliced almonds would be a great addition to enhance the almond flavor and add more texture.
Can I make these into mini muffins?
Yes, but you will need to reduce the baking time, likely to around 10-15 minutes.
What makes the texture 'heavenly'?
The high fat content from the butter, oil, and sour cream creates a very soft and rich texture.
Do I need to whisk the dry ingredients separately?
Yes, whisking the flour, baking powder, baking soda, and salt ensures the leavening agents are evenly distributed.
Can I replace the sugar with a honey?
Replacing sugar with a liquid sweetener like honey will change the chemistry and texture of the muffins significantly.
Should I use salted or unsalted butter?
The recipe calls for butter and a separate amount of salt; generally, unsalted butter is preferred in baking to control salt levels.
What is the aroma like while baking?
The muffins fill the home with an irresistible aroma of sweet almond and warm cake.
Is this recipe easy for beginners?
Yes, it uses simple pantry staples and straightforward mixing steps, making it ideal for home bakers.