Poppy Seed Muffins
Total TimePrep: 10 min. Bake: 20 min. + cooling
Makesabout 8 dozen mini-muffins or 24 standard-size muffins
- 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
- 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.
Nutrition Facts1 each: 242 calories, 11g fat (2g saturated fat), 29mg cholesterol, 189mg sodium, 34g carbohydrate (21g sugars, 0 fiber), 3g protein.
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Feb 17, 2019
I substituted the 1 1/2 cups of milk for 1 c. sour cream and 1/2 c. milk and they turned out amazing! Crusty exterior, but moist and soft inside! I baked them for 30-35 minutes (I think the sour cream increased baking time because they were not done at 25 minutes).
Feb 16, 2019
Great recipe! It's going in my recipe book for sure. Ps: my toddler approves as well
Feb 3, 2019
Great quick muffin! My kids loved them. I used some lemon juice because I didn't have almond extract. Mine were done in just under 20 minutes
Mar 14, 2018
Yummy!!!!! i have made these a few time. I did make a few changes. I don't have almond extract, So I left it out. I added the zest and Juice of 2 big lemon. Soooo Good!!!! I'm Addicted! My kids eat 2-3 at a time.
Oct 3, 2017
Yummy flavor. I usually measure my flour in grams but I think the submitter uses more than the gram-equivalent of 3 cups of flour, given how runny the batter was. If it's supposed to be that runny, I'd recommend adding 2t baking powder to avoid a flat or sunken top (as happened with my muffins).
Aug 27, 2017
These were a hit with all the neighbors. I did swap out the oil for unsweetened applesauce. I topped the muffins with slivered almond prior to baking too. They are a bit heavier but that may be because of my swap from oil to applesauce. The flavor though is excellent.
Jan 18, 2017
These muffins are great. Super easy. I didn't have enough muffin pans to make 24. So made 12 and 3 mini pans. Used Lemon juice for almond. Had to bake the mini's for 40 minutes. Outside is crispy (no burnt) inside moist. Will be making these many more times
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
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.
Apr 17, 2014
This is a wonderful recipe and it was a huge hit with my family, especially my picky five year old son!