Print Options

Back to Poppy Seed Muffins >

Include these items:

Taste of Home Logo

Poppy Seed Muffins

Poppy Seed Muffins
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.
24 ServingsPrep: 15 min. Bake: 25 min.

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
© Taste of Home 2012

2 of 2

Poppy Seed Muffins (continued)

Directions (continued)

  • dozen.
Nutrition 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.
© Taste of Home 2012