1. Preheat oven to 400 degrees F.
2. Blend the butter and sugar in a large bowl with an
electric mixer on high speed for 1 minute.
3. Add the eggs and beat well on high speed for 1 minute or
until fluffy, then mix in the oil.
4. Mix in the almond extract, vanilla extract, and salt.
5. Combine the flour and baking powder in a medium bowl.
Mix half of the flour into the wet mixture, then
add the buttermilk and mix. Add the remaining flour and
the milk and mix just until combined. 6. Mix in the poppy
seeds.
7. Line a jumbo or “Texas-size” muffin pan with 5 paper
muffin cups then distribute the batter evenly into the
cups. Fill the sixth cup up about halfway with water to add
some moisture to your oven. If making smaller,
standard-size muffins, divide the batter among 10 muffin
cups and fill the empty cups about halfway up with
water.
8. Bake the large muffins for 10 minutes, then reduce the
heat to 375 degrees F and cook for another 20 to
25 minutes or until browned on top and a toothpick
pushed into the center of a muffin comes out clean. If
you use a standard-size muffin pan, bake the smaller
muffins for 10 minutes at 400 degrees F, then 15 to 20
minutes at 375 degrees F, until browned on top. Makes 5
large muffins.
The real Costco muffins taste great, but they may not be
as wholesome as you would like them to be. The
dough has been conditioned with gums to thicken,
ingredients to emulsify, and to preserve shelf-life the
muffins contain no butter. Plus, the flavors you taste—
including butter, almond, and vanilla—are all artificial.
I attempted to stay true to the original formula in my first
take on the famous muffins with this copycat recipe
for
Costco’s Blueberry Muffin. In that hack, I chose to avoid
butter like the real muffins do, opting instead for
margarine. And since the Costco muffins contain no
buttermilk, I also stayed away from that ingredient, even
though I love its magical properties for baking
This time, for my Costco Almond Poppy Muffins recipe,
I’m taking a different approach to hacking the muffins
with more whole egg, real butter, and, yes, buttermilk to
bring great flavor and a better crumb to our finished
product. Without all the dough conditioners found in the
original, these home cloned muffins are less rubbery
and slightly crumblier than Costco’s, and the flavor is a bit
better, because it’s real.
Originally Submitted
2/13/2025
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