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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
  • Total Time
    Prep: 10 min. Bake: 20 min. + cooling
  • Makes
    about 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 Facts
1 each: 242 calories, 11g fat (2g saturated fat), 29mg cholesterol, 189mg sodium, 34g carbohydrate (21g sugars, 0 fiber), 3g protein.

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  • Carrie
    Mar 10, 2021

    Excellent! Thank you! My daughter has been asking for poppy seed muffins for over a year. She spotted some poppy seeds at the store today and we made these muffins tonight. So glad we found your recipe! Thanks for posting and many blessings to you and your family.

  • Penny
    Jul 23, 2019

    Amazing muffins, mine were also not done in 25 minutes in silicone baking cups, they were good at 35 minutes.

  • AnnaBParrish
    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).

  • Maria
    Feb 16, 2019

    Great recipe! It's going in my recipe book for sure. Ps: my toddler approves as well

  • Cammy
    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

  • Emily
    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.

  • Georgia
    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).

  • ebramkamp
    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.

  • jank36
    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

  • JanayaFelder
    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