ALMOND POPPY SEED MUFFINS
My mom has been making this for years, and it's just one of those recipes that sticks out from my childhood. It's delicious.
Provided by maggie
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Beat sugar and butter with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add egg yolks one at a time, allowing the first to blend into the butter mixture before adding the last. Beat almond extract and lemon zest into the mixture.
- Stir flour, baking powder, baking soda, and salt together in a separate bowl; add to creamed mixture alternately with buttermilk, mixing until just combined into a batter. Fold poppy seeds through the batter.
- Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks; fold into the batter. Spoon batter into prepared muffin cups to about 2/3 full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 18 minutes; remove from pan and let cool on rack.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 24.3 g, Cholesterol 54.9 mg, Fat 9.4 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 271.5 mg, Sugar 13.3 g
LIKE OTIS SPUNKMEYER CHOCOLATE MUFFINS
Make and share this Like Otis Spunkmeyer Chocolate Muffins recipe from Food.com.
Provided by Debbie701
Categories Quick Breads
Time 35m
Yield 19 reguar sized muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Put 19 muffin cup liners in regular sized muffin pans.
- In microwave, for 1 minute, melt the first 3 ingredients- semisweet chocolate, baking chocolate and butter.
- Stir.
- Microwave a little more if needed.
- Add sour cream and brown sugar, stir.
- Add Karo syrup, egg and vanilla and stir.
- Add flour, soda and salt and stir.
- Add chocolate chips.
- Fill muffin cups 1/2 to 2/3 full.
- Bake 10-15 minutes.
- Don't overbake.
Nutrition Facts : Calories 251.6, Fat 17, SaturatedFat 10.4, Cholesterol 21.5, Sodium 179.3, Carbohydrate 28.4, Fiber 4, Sugar 11.4, Protein 4.6
OTIS SPUNKMEYER ALMOND POPPY SEED MUFFINS
I love these muffins and when I found this CopyKat.com recipe for them I knew I had to post this for safe keeping.
Provided by Kerena
Categories Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix flour, salt, baking soda and baking powder in a bowl and set aside.
- 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.
- 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.
Nutrition Facts : Calories 322, Fat 15.7, SaturatedFat 6.7, Cholesterol 56.1, Sodium 249.4, Carbohydrate 40.9, Fiber 0.9, Sugar 22.1, Protein 4.5
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OTIS SPUNKMEYER ALMOND POPPY SEED MUFFINS
From copykat.com
5/5 (1)Total Time 35 minsCategory BreadsCalories 353 per serving
- Measure flour, salt, baking soda and baking powder and set aside. 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 over beat. When mixed, remove from mixer and add poppy seeds. Stir with a spoon until completely mixed through. Place in muffin cups 3/4 full. Bake in a preheated oven at 375 degrees for 20 - 25 minutes. Check muffins with a toothpick. Do not over bake. Store in a sealed container.
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