Peachy Poppy Seed Muffins Recipe
Peachy Poppy Seed Muffins Recipe photo by Taste of Home

Peachy Poppy Seed Muffins Recipe

Publisher Photo
I discovered this recipe several years ago and have made it many times since. You might be surprised that the "secret ingredient" is peach baby food— it makes these tasty muffins moist. My family loves them.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

Ingredients

  • 1/2 cup plus 2 tablespoons butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/4 cups all-purpose flour
  • 2 tablespoons poppy seeds
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 jar (6 ounces) peach baby food

Nutritional Facts

1 serving (1 each) equals 225 calories, 11 g fat (6 g saturated fat), 61 mg cholesterol, 262 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine the flour, poppy seeds, baking soda and salt; add to creamed mixture alternately with baby food. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Yield: 1 dozen.
Originally published as Peachy Poppy Seed Muffins in Country June/July 1998, p51

Nutritional Facts

1 serving (1 each) equals 225 calories, 11 g fat (6 g saturated fat), 61 mg cholesterol, 262 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Peachy Poppy Seed Muffins

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 30, 2013

"Have made these for a long time. Today I didn't have baby food peaches, so pureed 3/4 cup of canned sliced peaches, also used 1/2 cup sugar and 1/2 cup Stevia, added a tiny bit more baking soda (as suggested on Stevia package). They are wonderful. I'll keep on mking them this way."

MY REVIEW
Reviewed Dec. 20, 2012

"I added some baking powder like another user suggested but when I used my mini muffin tin, they came out not so great :( If I try them again I will make reg. sized muffins or maybe even small loaf of bread."

MY REVIEW
Reviewed Mar. 28, 2012

"I haven't made this recipe but read review of "plugginalong" about the tops went flat. That is because there is no baking powder in the muffin. They raised and then spread because of all of the baking soda, like when you make cookies, they raise up and then flatten because of the absence of baking powder. Make again and add a 1/2 tsp. of powder or reverse it and add 1 tsp. of baking powder and 1/2 tsp. of baking soda. That should improve the results."

MY REVIEW
Reviewed Jan. 8, 2010

"I enjoyed the flavor but was disappointed when i put them into mini muffin tins and they came out flat on top. I'm thinking maybe I filled them too full. I made some in muffin tops and they turned out great. I'll make this one again because the flavor was good- I'll just use regular sized muffin tins."

MY REVIEW
Reviewed Sep. 28, 2009

"These muffins are delicious, melt in your mouth. My son made entered them in the fair and won first place."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT