Otis Spunkmeyer Almond Poppyseed Muffins

I love almond poppyseed muffins and Otis Spunkmeyer has a good one. Here's my version. It makes 6 jumbo muffins - I hope you enjoy!

2 cups all purpose flour

2½ teaspoons baking powder

½ teaspoon baking soda

1 cup white granulated sugar

¼ cup salted butter - softened

¼ cup coconut oil

2 eggs

1 tablespoon almond extract

1 teaspoon vanilla extract

1 cup buttermilk

2 tablespoons poppy seeds

sliced almonds

non-stick spray

large size 6-muffin tin

Preheat the oven to 375°F.

In a small bowl, mix flour, baking powder and baking soda.

In a large bowl, beat the butter, coconut oil and sugar until crumbly.

Add the eggs, almond extract, vanilla extract and buttermilk to the sugar mixture. Beat until just combined.

Add the dry ingredients to the wet ingredients. Fold over until just combined. Do not overmix.

Fold in 2 tablespoons of poppyseeds. Gently stir until the poppyseeds are evenly distributed.

Spray your muffin tins with non-stick spray or use liners.

Fill the tins until almost full.

Sprinkle the tops with some sliced almonds. You can be decorative or just sprinkle them on.

Bake for 25 minutes or until a toothpick comes out clean.

Let cool in the pan for 5 minutes and then remove to a wire rack to cool completely.

Enjoy!