Poppy Seed Muffins Recipe

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Spending time in the kitchen is one of the best ways I know how to relax. Since a crafting friend shared the recipe, I've made these traditional muffins with a spectacular glaze more times that I can count.

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Poppy Seed Muffins Recipe
  • Prep: 15 min. Bake: 25 min.
  • Yield: 24 Servings
    •
15 25 40

Ingredients

  • 3 cups all-purpose flour
  • 2-1/2 cups sugar
  • 4-1/2 teaspoons poppy seeds
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons salt
  • 3 eggs
  • 1-1/2 cups milk
  • 1 cup vegetable oil
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 teaspoons almond extract
  • GLAZE:
  • 3/4 cup sugar
  • 1/4 cup orange juice
  • 2 teaspoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Directions

  • In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt. In another bowl, whisk the eggs, milk, oil and extracts. Stir into dry ingredients just until moistened.
  • Fill greased muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Combine glaze ingredients until smooth; drizzle over warm muffins. Serve immediately. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 270 calories, 11 g fat (2 g saturated fat), 29 mg cholesterol, 192 mg sodium, 40 g carbohydrate, trace fiber, 3 g protein.

Originally published as Poppy Seed Muffins in Best of Country Breads , p22

Tip

Big Batch Baked Goods

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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