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Meet the Cook: Because these muffins are a bit heavier than many of the snack type, they are perfect for when you wake up hungry. They're quick and easy, too. I adapted them from a poppy seed quick bread I was served once at a neighbor's. My husband and I are the parents of three sons - 16, 15, and 12. -Kathy Smith, Granger, Indiana
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (1 each) equals 242 calories, 11 g fat (2 g saturated fat), 29 mg cholesterol, 189 mg sodium, 34 g carbohydrate, trace fiber, 3 g protein.
Originally published as Poppy Seed Muffins in Country Woman May/June 1995, p33
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Apr. 27, 2013 by ShadiaR
At first I thought it was a bit too much oil, but since I left them out for a day and then reheated them I thought it was enough to keep them moist :)I loved the recipe, I dont think I used as much sugar (headaches) but for my first time making home made muffins even my husband was impressed.
At first I thought it was a bit too much oil, but since I left them out for a day and then reheated them I thought it was enough to keep them moist :)
I loved the recipe, I dont think I used as much sugar (headaches) but for my first time making home made muffins even my husband was impressed.
Reviewed on Mar. 21, 2013 by seebs1977
I know why they're so good...lots of sugar and oil!! Next time, I will use 1/2 c. oil and 1/2 c. unsweetened applesauce to cut back on all the fat. Otherwise, very good flavor--my kiddos loved them!
Reviewed on Feb. 07, 2013 by Jenerrika
Very good, I never follow any recipe exactly, my kids say that a recipe is just a suggestion to Mom, I always substitute at least one cup wheat flour,and added instant lemon pudding and lemon flavor instead of almond flavor.
Reviewed on Oct. 05, 2011 by Suzzzannna
These were excellent. Very simple recipe. My whole family loved them and want me to make them again soon.
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