Poppy Seed Muffins
I hit a home run with these luscious Poppy Seed Muffins. Butter flavoring, almond extract, vanilla extract and poppy seeds give these muffins their dynamic flavor. The texture is also wonderful. I decided to make these muffins in miniature muffin tins so one batch made 48 muffins!
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I was asked to make up some snacks for a meeting at our church back in March. So I whipped up some Snappy Ginger Muffins and these delicious jewels. I made them miniature size so they would be easier to handle. The gal who requested the goodies wanted something that wasn’t too messy. So I deliberately chose two recipes that didn’t have toppings. After the meeting she put out the extras for anyone who was coming to the Sunday evening service to enjoy. She told me later that the kids absolutely loved them! 🙂
Poppy Seed Muffins are relatively easy to make and a recipe that can be used for a weekend, company or holiday breakfast. But they’re great for snacks for tailgating parties, sporting events, backyard barbecues or family picnics. They pack up well and you can also freeze them for a future time.
Rather than the traditional lemon flavor being matched with poppy seeds, I wanted a richer, more buttery flavor. And it absolutely works wonderfully in this easy and scrumptious recipe. While vanilla extract sometimes “disappears” in recipes the almond extract adds a liveliness that’s also excellent in my opinion.
Whatever you do, go out and purchase butter flavoring/extract for this recipe. It makes all the difference in the taste of these sensational muffins. If you want muffins that everyone will rave over, make these muffins today!
Poppy Seed Muffins are filled with almond, vanilla and butter extracts along with poppy seeds. They have great flavor and consistency.
These muffins are great for tailgating parties, potlucks, backyard barbecues and family picnics!
The bright yellow color comes from the Butter Flavoring.
This recipe makes 48 miniature muffins, so it’s really great to feed a crowd.
Here’s what I did.
I used these ingredients.
Place unbleached flour in a mixing bowl. (Bleached flour toughens baked goods). Add granulated sugar, baking powder, salt and poppy seeds.
Stir or whisk ingredients to combine; set aside.
In a small mixing bowl, add eggs and oil.
Add half-and-half.
Add vanilla extract, almond extract and butter flavoring.
Whisk ingredients to combine.
Add wet ingredients to dry ingredients in mixing bowl.
Stir ingredients just until combined.
Spray muffin tins with cooking spray. Spoon batter into prepared muffin tins about 2/3 full. Bake at 400 degrees for about 8 minutes, until a toothpick inserted in center comes out clean.
Cool muffins in pans about 10 minutes before removing to wire racks to cool completely.
Poppy Seed Muffins are terrific treats for a weekend, company or holiday breakfast or brunch menu.
These muffins freeze well if you need to bake them in advance.
No matter what the occasion, Poppy Seed Muffins are great for any activity.
Here’s the recipe.
POPPY SEED MUFFINS
(My own concoction)
Poppy Seed Muffins
Equipment
- 1 48-tin miniature muffin pan or 2 12-tin regular sized muffin pans
- 1 large mixing bowl
- 1 small mixing bowl
- 1 wooden spoon
- 1 whisk
- 2 wire cooling racks
- measuring cups
- measuring spoons
Ingredients
- 1 1/2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
- 3/4 cup canola oil or avocado oil
- 1 cup granulated sugar
- 2 large eggs
- 3/4 cup half-and-half
- 1 tsp. baking powder
- 3/4 tsp. sea salt
- 1 tsp. butter flavoring
- 1 tsp. almond extract
- 1 tsp. pure vanilla extract
- 1 tbsp. poppy seeds
Instructions
- Grease two miniature 24-tin muffin pans with cooking spray; set aside.
- Preheat oven to 400º.
- In a large mixing bowl, combine flour, granulated sugar, salt, baking powder and poppy seeds.
- In a separate mixing bowl, combine oil, eggs, half-and-half, butter flavoring, vanilla and almond extracts.
- Whisk until well incorporated.
- Add wet ingredients to dry ingredients, stirring just until ingredients are moistened.
- Do not overmix or ingredients will become tough.
- Spoon batter into prepared miniature muffin tins about two-thirds full.
- Bake at 400º about 8-10 minutes, or until a toothpick inserted in center comes out clean.
- Cool pans on wire racks before removing from individual tins.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Poppy Seed Muffins are wonderful to pack for school lunches, too.
While I made miniature muffins, this recipe is great for regular sized muffins as well.
It’s time to sample a few. 🙂
It’s hard to stay out of these Poppy Seed Muffins. Every bite is irresistible.
You may also enjoy these delicious recipes!
Glazed Lemon Poppyseed Muffins
Peachy Lemon Poppyseed Muffins
