Glazed Poppy Seed Muffins Recipe

Publisher Photo

Glazed Poppy Seed Muffins Recipe

Be the first to add a review
Publisher Photo
Spending time in the kitchen is one of the best ways I know how to relax. Since a crafting friend shared the recipe, I've made these traditional muffins with a spectacular glaze more times that I can count.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 3 cups all-purpose flour
  • 2-1/2 cups sugar
  • 4-1/2 teaspoons poppy seeds
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons salt
  • 3 eggs
  • 1-1/2 cups milk
  • 1 cup vegetable oil
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 teaspoons almond extract
  • GLAZE:
  • 3/4 cup sugar
  • 1/4 cup orange juice
  • 2 teaspoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Directions

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 muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Combine glaze ingredients until smooth; drizzle over warm muffins. Serve immediately. Yield: 2 dozen.
Originally published as Poppy Seed Muffins in Best of Country Breads 2000, p22

Nutritional Facts

1 each: 270 calories, 11g fat (2g saturated fat), 29mg cholesterol, 192mg sodium, 40g carbohydrate (28g sugars, 0 fiber), 3g protein.

  • 3 cups all-purpose flour
  • 2-1/2 cups sugar
  • 4-1/2 teaspoons poppy seeds
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons salt
  • 3 eggs
  • 1-1/2 cups milk
  • 1 cup vegetable oil
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 teaspoons almond extract
  • GLAZE:
  • 3/4 cup sugar
  • 1/4 cup orange juice
  • 2 teaspoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  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 muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Combine glaze ingredients until smooth; drizzle over warm muffins. Serve immediately. Yield: 2 dozen.
Originally published as Poppy Seed Muffins in Best of Country Breads 2000, p22

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGlazed Poppy Seed Muffins

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review