Poppy Seed Muffins Recipe

5 15 18
Poppy Seed Muffins Recipe
Poppy Seed Muffins Recipe photo by Taste of Home
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Poppy Seed Muffins Recipe

Read Reviews
5 15 18
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + cooling

Ingredients

  • 3 cups all-purpose flour
  • 2-1/2 cups sugar
  • 2 tablespoons poppy seeds
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons salt
  • 3 eggs
  • 1-1/2 cups milk
  • 1 cup canola oil
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 teaspoons 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 or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Serve warm. Yield: about 8 dozen mini-muffins or 24 standard-size muffins.
Originally published as Poppy Seed Muffins in Country Woman May/June 1995, p33

Nutritional Facts

1 each: 242 calories, 11g fat (2g saturated fat), 29mg cholesterol, 189mg sodium, 34g carbohydrate (21g sugars, 0 fiber), 3g protein.

  • 3 cups all-purpose flour
  • 2-1/2 cups sugar
  • 2 tablespoons poppy seeds
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons salt
  • 3 eggs
  • 1-1/2 cups milk
  • 1 cup canola oil
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 teaspoons almond extract
  1. 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.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Serve warm. Yield: about 8 dozen mini-muffins or 24 standard-size muffins.
Originally published as Poppy Seed Muffins in Country Woman May/June 1995, p33

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Reviews forPoppy Seed Muffins

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jank36 User ID: 2160602 259882
Reviewed Jan. 18, 2017

"These muffins are great. Super easy. I didn't have enough muffin pans to make 24. So made 12 and 3 mini pans. Used Lemon juice for almond. Had to bake the mini's for 40 minutes. Outside is crispy (no burnt) inside moist. Will be making these many more times"

MY REVIEW
JanayaFelder User ID: 8339654 224958
Reviewed Apr. 16, 2015

"Really good! So moist and perfect. I put a healthy twist to them by using some wheat flour and water in substitution for the milk (I'm lactose intolerant). However this is a really good recipe and I'll remember to add it to my cookbook"

MY REVIEW
sheehan1004 User ID: 8117770 20270
Reviewed Nov. 23, 2014

"These are fantastic! I did swap out the milk for almond milk, to ensure the recipe was dairy free. I also love lemon, so I swapped out the almond extract for lemon extract. The recipe was so quick and easy, it will be a definite go to recipe for entertaining."

MY REVIEW
Ukachann User ID: 7760472 20192
Reviewed Apr. 17, 2014

"This is a wonderful recipe and it was a huge hit with my family, especially my picky five year old son!"

MY REVIEW
damselduck User ID: 7606302 9800
Reviewed Jan. 15, 2014

"Very good but I did make it a bit healthier. I did 1/2 white flour 1/2 whole wheat flour. I then did 1/2 canola oil and 1/2 unsweetened applesauce. Then I reduced the sugar by half to 1 and 1/4 cup. They were delicious and so moist. I agree with other reviews that I found, you only mix it until it is just combined. It's a lumpy batter. I only got 19 muffins out of the recipe, and I was able to bring the calories down to 187 and fat down to 7 for each muffin. Definitely try these! They are great and obviously very adaptable to your needs."

MY REVIEW
bridgetc2 User ID: 3505543 20012
Reviewed Jan. 3, 2014

"Very tasty."

MY REVIEW
ShadiaR User ID: 7225149 19974
Reviewed Apr. 27, 2013

"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."

MY REVIEW
seebs1977 User ID: 2032402 7729
Reviewed Mar. 21, 2013

"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!"

MY REVIEW
Jenerrika User ID: 6461669 12094
Reviewed Feb. 7, 2013

"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."

MY REVIEW
Jenerrika User ID: 6461669 30548
Reviewed Feb. 7, 2013

"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."

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