Poppy Seed Muffins

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

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

Pre-heat the oven to 350 degrees and prepare your muffin tins – either Poppy Seed Muffinsspraying them with non-stick cooking spray or lining them with paper liners.

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!

Poppy Seed Muffins

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2 Responses to Poppy Seed Muffins

  1. hm… they look great! I have posted a poppyseed cake this week and I cannot get enough of them. I may try your muffins sometime this week.

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