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Poppy Seed Muffins Recipe

Poppy Seed Muffins Recipe

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 YIELD: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

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.

Nutritional Facts

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

Reviews for Poppy Seed Muffins

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MY REVIEW
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
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
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!"

MY REVIEW
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
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
Reviewed Oct. 5, 2011

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

MY REVIEW
Reviewed Apr. 10, 2011

"This recipe is GREAT!! I'll DEFINITELY be making these again!"

MY REVIEW
Reviewed Mar. 27, 2010

"I was nervous about the batter being so runny but they rose just fine. I also substituted 1/2 of the oil with applesauce to be less fattening. Next time I'll try lemon flavoring in place of the almond."

MY REVIEW
Reviewed Oct. 7, 2009

"We loved these muffins! I'm a huge fan of poppy seed, and am always on the lookout for a new muffin recipe. We will definitely be making these again."

MY REVIEW
Reviewed Sep. 8, 2009

"These muffins are delicious as a light dessert, or a quick breakfast. They're super easy to make, and really good just out of the oven."

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