Poppy Seed Muffins

"Moist and delicious. These have good flavor."
photo by lnikitas29 photo by lnikitas29
photo by lnikitas29
photo by lnikitas29 photo by lnikitas29
photo by Karen=^..^= photo by Karen=^..^=
Ready In:
18 muffins




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

Questions & Replies

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  1. 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!
  2. 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!
  3. 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!
  4. These were good, used light sour cream, 1/8 c oil, 1/4 c+ 2 Tbs applesauce and almond extract instead of lemon. Took about 21 min to bake, thanks!
  5. These were simple to put together & was done in no time. I used the zest and juice of one lemon that was on hand. Turned out great but mild. Seems like you can go crazy with the lemon and not over power these. Thanks for posting. Will make again!


  1. Substituted goat milk Greek yogurt for the sour cream.
  2. I substituted flour for cornflour making it gluten free. They came out very light and fluffy. I also couldn't find the muffin tins so used two loaf tins and cooked them for 30min. Great simple recipe


After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
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