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Poppy Seed Muffins Recipe
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Poppy Seed Muffins Recipe

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5 14 17
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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 each: 242 calories, 11g fat (2g saturated fat), 29mg cholesterol, 189mg sodium, 34g carbohydrate (21g sugars, 0g fiber), 3g 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


Reviews for Poppy Seed Muffins

AVERAGE RATING
(17)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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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."

MY REVIEW
Suzzzannna User ID: 5775505 7728
Reviewed Oct. 5, 2011

"These were excellent. Very simple recipe. My whole family loved them and want me to make them again soon."

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