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Poppy Seed Muffins

Teresa Ambra
These luscious Poppy Seed Muffins will cure every sweet tooth craving! Instead of lemon, these muffins are flavored with almond, vanilla and butter extracts that put pizzazz into these dynamite muffins. Excellent for a weekend, company or holiday breakfast, but also wonderful snacks for school lunches, sporting events, backyard barbecues and family picnics. They freeze and travel well so they can be made in advance for any tailgating party or potluck.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 48
Calories 72 kcal

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

NOTE: To make regular sized muffins: spray pans with cooking spray. Fill 2/3 full. Bake at 400º about 17-18 minutes or until a toothpick inserted in center comes out clean. Yield: 2 dozen.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 72kcalCarbohydrates: 7gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 9mgSodium: 46mgPotassium: 15mgFiber: 0.2gSugar: 4gVitamin A: 25IUVitamin C: 0.04mgCalcium: 16mgIron: 0.3mg
Keyword breakfast, brunch, muffins, poppy seeds
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