Almond Poppy Seed Muffins

You won’t be able to resist the smell, the flavor, or the perfectly moist texture of these Almond Poppy Seed Muffins!

I recommend making a double batch while you’re at it because these muffins will go FAST!  Yes, for the ultimate Almond Poppy Seed Muffins recipe, you’ve come to the right place!

almond poppy seed muffins recipe best otis spunkmeyer copycat


For store-bought muffins, Otis Spunkmeyer makes some pretty darn good ones.  And his Almond Poppy Seed muffins are no exception.  And so I’ve created a copycat version of these muffins but mine rival Spunkmeyer’s for two reasons:  1)  The list of ingredients in my version is much shorter (and that’s usually a very good thing), and 2) Otis stopped making this particular flavor several years ago, so that makes my claim easy!

Who doesn’t love a good muffin?  Whether sweet or savory, a good muffin is almost universally loved.  Muffins as we know them today became popular some time in the 1800’s and recipes can found in cookbooks dating back to that time.  The flavor varieties nowadays are limitless, but poppy seed muffins remain one of the most popular flavors of all.

The Almond Poppy Seed Muffins are absolutely delicious and a favorite in our home.  They smell phenomenal, their flavor is so vibrant, and the texture is perfectly moist.  The wonderful texture comes from the buttermilk and the inclusion of coconut oil in addition to the butter.

There are several elements that go into making the perfect muffin.  The ingredients, the ratios, how much or little you mix the batter, the oven temperature, the length of baking time, etc.  I’m going to walk you through the steps so that you can achieve perfection!

almond poppy seed muffins recipe best otis spunkmeyer copycat

Almond Poppy Seed Muffins Recipe

Let’s get started!

Place the butter, coconut oil and sugar in a large mixing bowl.

Beat until the ingredients are fully incorporated, about 3 minutes.

creaming butter and sugar in bowl

Add the eggs, vanilla extract, and almond extract.  Note: Be sure to use good quality pure almond extract.  Low quality ones won’t yield much flavor.

Add the buttermilk and beat just until combined.  It’s okay if there are some lumps of flour.  Do not over-beat or the muffins won’t rise properly and will be dense.

beating eggs and buttermilk into batter

In a small bowl, combine the flour, baking powder, baking soda and salt.

Add the dry mixture to the wet mixture.  Beat just until combined.  Some lumps of flour will remain and that’s okay.  Do not over-beat or the muffins will not rise properly and be dense.

adding flour to batter

Add the poppy seeds.

Stir gently just until combined.

adding poppy seeds to batter

Fill some jumbo/king-size muffin tins until almost full.  This will help give you a good rise and dome on the top of the muffin.

Sprinkle with a few sliced almonds.

filling muffin tins with batter

Bake in a preheated oven at 375 degrees F for 20-25 minutes, or until a toothpick inserted into the center comes out clean but moist.  Be careful not to over-bake.

almond poppy seed muffins recipe best otis spunkmeyer copycat

Muffins, glorious muffins!

Let the muffins remain in the muffin pan for at least 5 minutes before removing and transferring them to a cooling rack.


almond poppy seed muffins recipe best otis spunkmeyer copycat

For more delicious muffin recipes be sure to try our:


Originally published on The Daring Gourmet June 27, 2013

Related Recipes

©2021 All rights reserved. for more information read our Terms of use & Privacy Policy