The other morning I asked Little Mouse what kind of muffins we should make for breakfast and she immediately said, “Poppy Seed!”. Even though I have been trying to convert a lot of our favorite recipes to make them “healthier” I gave in and made these Poppy Seed Muffins at my little girls request. (although I did cut WAY back on the sugar – don’t tell her though!) ;) This recipe makes 48 muffins but can easily be cut in half to only make 24.
Poppy Seed Muffins
- 3 cups all-purpose flour
- 1 1/2 cups sugar
- 4 1/2 teaspoons poppy seeds
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 3 eggs, beaten
- 1 1/2 cups milk (I used almond milk)
- 1 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons almond extract
In a large bowl stir together the dry ingredients – flour, sugar, poppy seeds, baking powder, and salt. Add in the wet ingredients – beaten eggs, milk, oil, and extracts. Stir until the dry ingredients are just moist.
Fill muffin tins at least two-thirds full. Bake at 350 degrees for 22-25 minutes or until a wooden toothpick comes out clean when inserted into a muffin.
Cool in the pan for 5-10 minutes before removing them. Cool completely on a wire rack.
These muffins freeze well too, so go ahead and make a full batch and put some in the freezer. It makes for a very easy breakfast or snack!