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

Poppy Seed Muffins Recipe

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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
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
MAKES: 24 servings

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

Nutritional Facts

1 serving (1 each) equals 242 calories, 11 g fat (2 g saturated fat), 29 mg cholesterol, 189 mg sodium, 34 g carbohydrate, trace fiber, 3 g protein.

Directions

  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

Nutritional Facts

1 serving (1 each) equals 242 calories, 11 g fat (2 g saturated fat), 29 mg cholesterol, 189 mg sodium, 34 g carbohydrate, trace fiber, 3 g protein.

Reviews for Poppy Seed Muffins

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
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
Reviewed Jan. 3, 2014

Very tasty.

MY REVIEW
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
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!

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