Better Than Costco Almond Poppy Seed Muffins Recipes

COPYCAT COSTCO™ ALMOND POPPY MUFFINS

Steps:

• In a large bowl or stand mixer, beat together all ingredients.
• Spoon into a Texas (jumbo) muffin tin, lined with large parchment lotus cups. For best results, fill each cup nearly to the top.
• Bake at 350°F for 45-50 minutes. Allow to cool slightly, if desired.

COPYCAT COSTCO ALMOND POPPY SEED MUFFIN RECIPE

Steps:

• Preheat oven to 350 F.
• In a large mixing bowl, combine all of the dry ingredients. Mix the white sugar, brown sugar, flour, baking soda, baking powder, and salt until the mixture is free of any large clumps.
• Add in the two eggs, and mix. Add the milk, mix well, and then add the oil. Mix in the 2 tablespoons of pure almond extract and poppy seeds. Mix until the batter forms, but be sure not to over-mix.
• Prepare a jumbo muffin pan with large paper liners. If you don't have paper liners, spray the pan generously with cooking spray to prevent the muffins from sticking.
• Use a measuring cup to scoop the batter into the prepared pan. Fill each well halfway full.
• Bake the muffins for 20 minutes until lightly golden brown and the tops are fully set.
• Once the muffins are finished baking, remove them from the oven, and set aside to cool.

BETTER THAN COSTCO ALMOND POPPY SEED MUFFINS

Steps:

• Preheat oven to 400 degrees and line muffins tins with liners or grease the wells.
• In a medium bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda and salt. Set aside.
• In a small bowl, whisk to combine sour cream, milk, vanilla, almond, eggs, and melted butter.
• Add wet ingredients to dry and stir just until combined. Batter will be thick. Fill muffin tins completely full with batter and place in over. TURN DOWN the temperature to 375 degrees and bake for 18-22 minutes or util an inserted toothpick comes out clean.
• While muffins are baking, make your glaze by whisking together ingredients. If you want a thicker glaze, add more powdered sugar. Brush onto muffins when they come out of the oven and sprinkle with coarse sugar if desired. Let cool (or don't let cool) and enjoy!

ALMOND POPPY SEED MUFFINS

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.