Poppy Seed Muffins

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Most Helpful Positive Review

Jul 27, 2005

These are amazing muffins. I made them using half the oil & half applesauce. I tried all applesauce but they didn't cook right. Half and half is perfect

—MAELEEB

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Most Helpful Critical Review

Mar 02, 2009

These are oily, greasy, dense almond poppyseed cakes. They do not resemble muffins at all. There is way too much oil. They were sunken in the middle instead of rounded out. I make muffins every week and was looking forward to trying this recipe but I can say that I will never make these again.

—Jill

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164 Ratings

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Apr 12, 2005

The flavor of these muffins was fabulous(!) but I believe you must be very, very careful not to mix and/or bake them too much--the texture on mine was very heavy and the bottoms almost rubbery. I will make them again because of the flavor...but try to improve on the texture. I gave this five stars because I don't think it's the recipe with the problem--it's me!

—SHORTNSWEET1

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Apr 07, 2005

These turned out perfectly for me. I mixed all the wet ingredients first, and then folded in the dry ingredients, making sure not to mix too much. The batter should be very very lumpy!!! (I was tempted to mix more, but I didn't, so it turned out really well with a muffin rather than cake consistency.)

—AMORKCC

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Jan 01, 2008

I love poppy seed muffins and this recipe was no exception. Thanks to the previous reviewers, I decreased sugar to about 1 3/4 cup. They were still VERY sweet; next time I'll cut it back to 1 1/2 cups. I was out of orange juice, and used apple juice instead and didn't notice a difference from usual. My kids LOVED these. For me, the batch yielded 24 'regular' sized muffins and they baked for 17 minutes a batch. Like others have said, the glaze truly is 'the icing on the cake.' The flavor is soooo good!

—Jodi

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Oct 30, 2002

I used egg substitute and the recipe still turned out fabulously. I had to be careful not to cook them for too long, however. Don't wait until they look golden brown or they will have a more dense and rubbery texture.

—ARIANA

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Feb 03, 2011

Delicious! Very moist and a nice flavor. It made lots of muffins. I added some lemon extract and that added a lot of flavor.

—BBURBANK

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Dec 16, 2007

Excellent! Our kids love these. I do not use the glaze at all and they are so moist and delish!

—EMMA37

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Nutrition

Calories
557 kcal
28%

Carbohydrates
80.6 g
26%

Cholesterol
57 mg
19%

Fat
23.9 g
37%

Fiber
1 g
4%

Protein
6 g
12%

Sodium
387 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Poppy Seed Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 557
Calories from Fat: 216

% Daily Value *
Total Fat 23.9g 37 %
** Saturated Fat 4g 20 %
Cholesterol 57mg 19 %
Sodium 387mg 15 %
** Potassium 116mg 3 %
Total Carbohydrates 80.6g 26 %
Dietary Fiber 1g 4 %
Protein 6g 12 %
Sugars 56.4g
** Vitamin A 3 %
** Vitamin C 4 %
** Calcium 12 %
** Iron 19 %
** Thiamin 28 %
** Niacin 24 %
** Vitamin B6 3 %
** Magnesium 6 %
** Folate 37 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.