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Copycat Costco™ Almond Poppy Muffins

  • Prep 10 min
  • Total 60 min
  • Servings 6
  • Pinterest
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  • Print
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  • Save
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Does bigger = better? In the case of these giant almond poppyseed muffins, YES. MORE + LESS -

Brooke McLay Brooke McLay
October 3, 2016

Ingredients

3
eggs
3/4
cup milk
1/2
cup butter, melted
1
box (15.25 oz) Betty Crocker™ SuperMoist™ cake mix (white)
1
packet (3.9 oz) white chocolate pudding mix
3/4
cup sour cream
1
teaspoon almond extract
1
tablespoon poppy seeds

Steps

Hide Images
  • 1
    In a large bowl or stand mixer, beat together all ingredients.
  • 2
    Spoon into a Texas (jumbo) muffin tin, lined with large parchment lotus cups. For best results, fill each cup nearly to the top.
  • 3
    Bake at 350°F for 45-50 minutes. Allow to cool slightly, if desired.

Expert Tips

To make Lemon Poppyseed muffins, use Betty Crocker™ Yellow or Lemon Cake Mix + Lemon Pudding Mix.

When your almond poppyseed muffins are cooking, make a little simple syrup with equal parts almond liqueur and sugar. Then drizzle tops of just-baked muffins with 3-4 tablespoons of the syrup. You’ll get the tender, moist, a-little-crispy-on-top texture all great poppyseed muffins have.

Nutrition Information

No nutrition information available for this recipe
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