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    You are in: Home / Recipes / Poppy Seed Muffins Recipe
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    Poppy Seed Muffins

    Poppy Seed Muffins. Photo by Karen=^..^=

    1/1 Photo of Poppy Seed Muffins

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    MizzNezz's Note:

    Moist and delicious. These have good flavor.

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Mix flour in bowl with next 4 ingredients.
    2. 2
      Mix remaining ingredients in another bowl.
    3. 3
      Stir the wet into the dry just until moistened well.
    4. 4
      Fill greased muffin cups 1/3 full.
    5. 5
      Bake at 375* for 15-20 minutes, or until muffins test done.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on October 15, 2002

      55

      Karen Monahan selected this recipe for Zaar Tag and when I was updating the status list, I couldn't help but think this would be perfect with Eve's [recipe=12516]Asparagus Soup[/recipe] for dinner tonight. Was I ever right! I already had it half thrown together when I realized it called for sour cream and I was fresh out...oops...so I needed a substitute (no time to run to town to get some at the grocery store). Well, I always have fresh buttermilk on hand. Since buttermilk is thick, but not as thick as sour cream, I used 1 cup buttermilk and omitted the 2 tablespoons of milk called for in the recipe to compensate. I also didn't want to lose any poppy seeds to the liquid ingredients bowl, so I mixed them in with the dry ingredients rather than the liquid ingredients as instructed. It worked beautifully. I didn't have time to wait for two pans of muffins to go through the oven, so I filled the muffin cups 1/2 full and made 12 rather than 18 muffins, then stood nervously watching to see if they were going to run over (I just cleaned the oven a few days ago--even if it was a self-clean turn of the dial). They didn't run over...whew...I got lucky...and it was so cool watching them go through the process of baking. They turned out beautiful and were the perfect compliment to Eve's soup. Thank you for sharing a really delightful muffin recipe with me Inez!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 08, 2003

      55

      very quick to put together and they were done in 20 minutes. we all enjoyed them for a nice sunday breakfast treat. our 4 sons were happy they could get three each since it made 18 muffins!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 22, 2002

      55

      These came out delicious. Very faint lemony flavor and much less dense than other muffins I have made. These almost have a cake-like texture and it goes well with the flavors. I was very surprised at how light these came out because the batter is very thick and heavy. I mixed the poppy seeds in with the flour mixture, because I thought that the recipe did not say when to add them. Afterwards, I realized that they were supposed to go with the wet ingredients, but this did not seem to change anything! I filled my muffin cups 3/4 full (1/2 seemed too little) and I got 16 cupcake sized muffins. They took 20 minutes exactly. Thanks for posting this tasty recipe!

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

    Read All Reviews (17)

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    Nutritional Facts for Poppy Seed Muffins

    Serving Size: 1 (905 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 179.2
     
    Calories from Fat 89
    49%
    Total Fat 9.9 g
    15%
    Saturated Fat 2.7 g
    13%
    Cholesterol 29.3 mg
    9%
    Sodium 138.2 mg
    5%
    Total Carbohydrate 19.9 g
    6%
    Dietary Fiber 0.4 g
    1%
    Sugars 8.5 g
    34%
    Protein 2.7 g
    5%

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