Poppy Seed Muffins Recipe
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Poppy Seed Muffins

By: Liz R.  
"These are the best muffins I have ever made. They are not low-fat but I don't worry. (I can watch other stuff - these are too good) I make them in the jumbo muffin pans but they will work in the normal size - just adjust the baking time."

Rating: This weblink has been rated 81 times with an average star rating of 4.3 Read Reviews (72)

Rate/Review | 1,325 people have saved this

What to Drink?

Hot Non-Alcoholic Coffee
Prep Time:
25 Min
Cook Time:
20 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 12 - 18 large muffins
 

Ingredients

  • 3 eggs
  • 2 1/2 cups white sugar
  • 1 1/8 cups vegetable oil
  • 1 1/2 cups milk
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 1 1/2 tablespoons poppy seeds
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons almond extract
  • 3 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/4 cup orange juice
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 teaspoons butter, melted

Directions

  1. Beat together the eggs, 2 1/2 cups white sugar and vegetable oil. Add in milk, salt, baking powder, poppy seeds, vanilla, almond flavoring, and flour. Mix well.
  2. Bake in paper lined muffin cups (filled 3/4 full or 3 small greased loaf pans) at 350 degrees F (175 degrees C) for 15-20 minutes for muffins and 50-60 minutes for loaves. The tops should be browned and a toothpick inserted in the center should come out clean.
  3. Remove muffins as soon as you can while still warm/hot and dunk tops into glaze. Turn right side up and cool on a cookie rack. With loaves just pour the glaze evenly over the three loaves while still in pans. Let cool to a warm temp. and remove from pans. Yes, it is a little messy but it is really good.
  4. To Make Glaze: In a saucepan over low heat, combine 3/4 cup sugar, orange juice, 1/2 teaspoon vanilla, 1/2 teaspoon almond flavoring and 2 teaspoons melted butter. Warm in pan until the sugar is dissolved. Pour over loaf pans or dunk muffin tops into glaze when cooled to room temperature. (Omit the glaze altogether if you don't like the mess.)

Nutritional Information open nutritional information

Amount Per Serving  Calories: 560 | Total Fat: 23.9g | Cholesterol: 57mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 7, 2005 by AMORKCC 
These turned out perfectly for me. I mixed all the wet ingredients first, and then folded in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2005 by MAELEEB 
These are amazing muffins. I made them using half the oil & half applesauce. I tried all... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 12, 2005 by SHORTNSWEET1 
The flavor of these muffins was fabulous(!) but I believe you must be very, very careful not... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2002 by ARIANA 
I used egg substitute and the recipe still turned out fabulously. I had to be careful not to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2008 by Jodi 
I love poppy seed muffins and this recipe was no exception. Thanks to the previous reviewers,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 16, 2007 by EMMA37 
Excellent! Our kids love these. I do not use the glaze at all and they are so moist and delish! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 13, 2006 by DINKYPIE 
The glaze is the key to this recipe. If you make the muffin without the glaze, it's not... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 18, 2003 by AMANVITO 
I have been searching for a poppyseed muffin recipe since my favorite bakery closed! I love... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 9, 2006 by REDVELVET444 
These are really good. I could not quit eating them (until they were gone of course), neither... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2003 by HANNER Supporting Member (Click to learn more about Supporting Membership)
These are wonderful. They become even better after setting awhile. MORE

 
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