Poppy Seed Muffins

Prep Time
Cook Time
Ready In

"These muffins are dangerous...I absolutely cannot resist them! I love the crunchy outside and the poppy seeds and the way they smell, plus, they taste divine. Versatile recipe, depending on which extract you use. I like them best with coconut extract, but they are very good with almond extract as well."

Original recipe yields 12 servings


  • Serving Size: 1 (85.6 g)
  • Calories 332.2
  • Total Fat - 19.9 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 36.7 mg
  • Sodium - 168.3 mg
  • Total Carbohydrate - 34.5 g
  • Dietary Fiber - 0.8 g
  • Sugars - 17.7 g
  • Protein - 4.1 g
  • Calcium - 79.5 mg
  • Iron - 0.6 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

This recipe is done by hand, not in the mixer. Preheat oven to 375 degrees. Grease the bottoms and halfway up the sides of your muffin tins, that way the muffins will nicely dome.

Step 2

Whisk together dry ingredients including poppy seeds, then push the flour mixture against sides of bowl, forming a well.

Step 3

In separate bowl, whisk remaining ingredients, then pour into well of flour mixture. Stir gently until dry ingredients are moistened, no more than 12 strokes. It's okay if batter is lumpy.

Step 4

Pour batter into muffin tins, filling all 12 cups.

Step 5

Bake 25 minutes or until done, testing with a toothpick.

Step 6

Remove muffins from pan after resting 8-10 minutes, otherwise they will get soggy.

Step 7

Cool muffins completely before storing in an airtight container or bag.

Tips & Variations

No special items needed.

Tags : Muffins

My gosh these muffins are good! Made for an enjoyable breakfastbloaded with butter Dripping down the side! Made 12 good size muffins.

review by:
(24 Sep 2020)