Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Almond Poppy Seed Muffins Recipe
    Lost? Site Map

    Almond Poppy Seed Muffins

    Almond Poppy Seed Muffins. Photo by Karen67

    1/1 Photo of Almond Poppy Seed Muffins

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    papergoddess's Note:

    I had almond poppyseed muffins at a restaurant called Yoders in Shipshewana, In. a few years ago and they were the best muffins I've ever eaten. I searched on the internet and found this recipe. Not sure what site it came from. I hope you like them.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Grease, spray, or placed liners in muffin tins to hold 24 muffins.
    3. 3
      Combine flour, sugar, baking powder and salt.
    4. 4
      Add milk, eggs, oil, and almond extract (you can add more or less almond extract to your taste); whisk until smooth.
    5. 5
      Gently stir in poppyseeds.
    6. 6
      Fill muffin tins and bake for 25- 30 minutes.

    Ratings & Reviews:

    • on February 15, 2014

      55

      Aside from halfing it (with 2 eggs instead of 1.5), I made the recipe as stated...but used 1 teaspoon of the almond extract because it seemed like others were. I don't think I would have used less than that, knowing the flavor. What the recipe calls for would only give a tiny hint of almond. It ended up good and fluffy & I had 3--only planned to eat two--which suggests they were good and enticing. My favorite thing about this recipe is it only uses 1 bowl.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 28, 2011

      55

      These were WONDERFUL! We only used 3/4 cup oil, 2 eggs and 2 1/2 teaspoons of extract. They were light, fluffy and flavorful just like a box mix. This recipe is now in my recipe box. We have 3 children ages 2, 4 & 7 and they all LOVED them as well!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 13, 2008

      55

      I made a double recipe so I would have some to freeze. I used 2 cups of oil and 3 t. of almond extract. I made 26 muffins, a loaf of bread, and 4 jumbo muffins. These were very good. Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (26)

    Advertisement

    Nutritional Facts for Almond Poppy Seed Muffins

    Serving Size: 1 (1699 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 271.8
     
    Calories from Fat 136
    50%
    Total Fat 15.1 g
    23%
    Saturated Fat 2.3 g
    11%
    Cholesterol 25.3 mg
    8%
    Sodium 185.0 mg
    7%
    Total Carbohydrate 31.6 g
    10%
    Dietary Fiber 0.5 g
    2%
    Sugars 18.8 g
    75%
    Protein 3.0 g
    6%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites