Poppy Seed Muffins
Created by Puppitypup on November 11, 2014
- Servings: 12
- Prep Time: 10m
- Cook Time: 30m
- Recipe #15818
Ingredients
- 2 cups all-purpose flour
- 1 cups granulated sugar
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (or almond)
- 1/4 cup poppy seeds
- 2 large eggs
- 6 1/2 ounces evaporated milk
- 2 tablespoons milk
- 1 cup oil (vegetable oil)
How to Make
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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.
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Step 2: Whisk together dry ingredients including poppy seeds, then push the flour mixture against sides of bowl, forming a well.
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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.
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Step 4: Pour batter into muffin tins, filling all 12 cups.
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Step 5: Bake 25 minutes or until done, testing with a toothpick.
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Step 6: Remove muffins from pan after resting 8-10 minutes, otherwise they will get soggy.
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Step 7: Cool muffins completely before storing in an airtight container or bag.
Nutritional Facts
- 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