Poppy Seed Muffins139 Reviews
- Prep: 25 min
- Cook: 20 min
- Ready In: 45 min
“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.” - by Liz R.
Original recipe yields 12 - 18 large muffins
- 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.
- 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.
- 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.
- 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.)
Amount Per Serving (12 total)
- 557 cal
- 23.9 g
- 80.6 g
Based on a 2,000 calorie diet
Reviews (139)Rate This Recipe
"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..." See more"
"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 wil..." See morel 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!"
"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 tem..." See morepted to mix more, but I didn't, so it turned out really well with a muffin rather than cake consistency.)"
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