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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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!
Jan 15, 2014
Very good but I did make it a bit healthier. I did 1/2 white flour 1/2 whole wheat flour. I then did 1/2 canola oil and 1/2 unsweetened applesauce. Then I reduced the sugar by half to 1 and 1/4 cup. They were delicious and so moist. I agree with other reviews that I found, you only mix it until it is just combined. It's a lumpy batter. I only got 19 muffins out of the recipe, and I was able to bring the calories down to 187 and fat down to 7 for each muffin. Definitely try these! They are great and obviously very adaptable to your needs.
Jan 3, 2014
Apr 27, 2013
At first I thought it was a bit too much oil, but since I left them out for a day and then reheated them I thought it was enough to keep them moist :)I loved the recipe, I dont think I used as much sugar (headaches) but for my first time making home made muffins even my husband was impressed.