Poppy Cheddar Muffins Recipe
Poppy Cheddar Muffins Recipe photo by Taste of Home
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Poppy Cheddar Muffins Recipe

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When she was a teenager, Patricia VanWyk of Newton, Iowa adapted this recipe from a cookbook. "Since we didn't have the caraway seeds called for in the original recipe, I substituted poppy seeds," she explains. "We liked the savory cheese-topped muffins so well I still make them this way."
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 12 servings


  • 1-3/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2-1/2 teaspoons baking powder
  • 2 teaspoons poppy seeds
  • 3/4 teaspoon salt
  • 1 egg
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 1 cup (4 ounces) shredded cheddar cheese

Nutritional Facts

1 each: 179 calories, 10g fat (3g saturated fat), 30mg cholesterol, 301mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 5g protein .


  1. In a bowl, combine flour, sugar, baking powder, poppy seeds and salt. Combine egg, milk and oil; mix well. Stir into dry ingredients just until moistened. Fold in cheese. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 25 minutes or until muffins test done. Yield: about 1 dozen.
Originally published as Poppy Cheddar Muffins in Quick Cooking September/October 1998, p46

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nelda h. till 30160
Reviewed Mar. 10, 2012

"Just took the hot muffins out of the oven. They are sooo good that the bite I cut off to taste makes me want to eat the whole batch. I know my husband will go wild over them. Thanks sooo much for sharing this recipe. It has to be the best!!!"

Kris Countryman 24276
Reviewed Jan. 17, 2010

"These were very easy to make and everyone loved them."

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