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Poppy Seed Pecan Muffins

 Poppy Seed Pecan Muffins
Whenever I can carve out even a little free time, I love to bake. And after almost endless experimenting, I have to say that these muffins are my all-around favorites. They’re easy to make, and the orange peel—a lovely addition to the raisins, nuts and poppy seeds—just says spring to me. —Ruth Bolduc, Conway, New Hampshire
12 ServingsPrep: 20 min. Bake: 15 min.


  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup 2% milk
  • 1/2 teaspoon grated orange peel
  • 2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup chopped pecans
  • 1/2 cup golden raisins
  • 2 tablespoons poppy seeds


  • Cream butter and sugar in a large bowl. Add eggs, one at a time,
  • beating well after each addition. Stir in milk and orange peel. In
  • another bowl, combine the flour, baking powder, salt and nutmeg. Add
  • to creamed mixture just until moistened. Stir in the pecans, raisins
  • and poppy seeds.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at
  • 400° for 15-20 minutes or until a toothpick comes out clean.
  • Cool for 5 minutes before removing from pan to a wire rack. Serve
  • warm. Yield: 1 dozen.

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Poppy Seed Pecan Muffins (continued)

Nutritional Facts: 1 muffin equals 240 calories, 9 g fat (3 g saturated fat), 47 mg cholesterol, 232 mg sodium, 35 g carbohydrate, 1 g fiber, 5 g protein.