Poppy Seed Muffins

Poppy Seed Muffins


"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."


45 m servings 557 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 557 kcal
  • 28%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 80.6g
  • 26%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 387 mg
  • 15%

Based on a 2,000 calorie diet

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  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.)
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  1. 186 Ratings


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

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 w...

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 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/...

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 ev...

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 d...

HINTS INCLUDED FOR POPPY SEEDS AND MUFFIN PAPERS. This is the first muffin recipe that has EVER given me 'mounded', cute looking muffins! Thank you, Liz R, for sharing! The taste and texture...

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

The glaze is the key to this recipe. If you make the muffin without the glaze, it's not particularly amazing. I made them with the glaze for a brunch with friends and they were gone immediatel...