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Poppy Seed Muffins

 Poppy Seed Muffins
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
24 ServingsPrep: 10 min. Bake: 20 min. + cooling


  • 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 McCormick® Pure Vanilla Extract
  • 1-1/2 teaspoons McCormick® Pure Almond Extract


  • 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.
Nutritional Facts: 1 serving (1 each) equals 242 calories, 11 g fat (2 g saturated fat), 29 mg cholesterol, 189 mg sodium,

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Poppy Seed Muffins (continued)

Nutritional Facts: 34 g carbohydrate, trace fiber, 3 g protein.