Almond Poppy Seed Muffins

It is a chilly fall morning.

What sounds good?

A warm muffin from the oven.

An almond poppy seed muffin to be exact.

About 15 years ago Otis Spunkmeyer 

used to make these delicious muffins.

But for some reason they quit.

We loved them and couldn't find them anywhere.

So.....to the internet we went 

in search of a recipe that tasted similar. 

Amongst all of the lemon poppy seed muffin recipes, 
we found this very close version to the almond kind.

Not that we don't like lemon. In fact,

 lemon bars are a personal favorite of Debbie's. 

But when it comes to muffins,

we want almond with our poppy seed.

The muffins are very simple to make.

 Basic ingredients.

 Measure and pour.

 Mix until smooth.

 Add the poppy seeds.

Stir until the seeds are mixed in.

And bake.

Wonderful fresh from the oven,

but also awesome the next day.
In fact, Dakota ate this batch of muffins 
for breakfast every morning for a whole week!

Almond Poppy Seed Muffins
Print recipe

1 stick of butter, softened

1/4 cup oil, we used Canola

1 1/4 cups sugar

2 eggs

1 1/2 cups sour cream, we used light

3 tsp almond extract

1/2 tsp vanilla

2 1/3 cups flour 

1/2 tsp salt

1 tsp baking powder

1/2 tsp baking soda

2 Tbsp poppy seeds

Preheat oven to 375 degrees.

Mix flour, salt, baking powder, and baking soda together.

In a mixing bowl, combine the softened butter, oil, and sugar.

Mix well.

Add the eggs, almond extract, vanilla, and sour cream.

Stir until smooth.

Add the flour mixture a little at a time until combined.

You can do all of this by hand or with a mixer.

Stir the poppy seeds in by hand.

Fill muffin cups 3/4 full. 

Bake for about 16 - 23 minutes.

Store in a sealed container.

Enjoy!

 We found this recipe on www.CopyKat.com years ago and have loved it ever since.

Hope you do too.