These sweet and fluffy poppy seed muffins are incredibly easy to make. I’ve been baking this recipe since I was about 10 years old; in fact, I had it memorized at one point! It takes just minutes to whip up and I’ve never met a person yet who didn’t like these. My children also love them and gobble them up. These muffins are a perfect addition to a brunch or a morning snack.
This particular recipe makes quite a few, so I sometimes half the batch if I don’t need the full 2 dozen large muffins. I also often makes these as mini-muffins too.
(scroll down for the full recipe)
What You’ll Need:
- 3 cups flour
- 2 1/2 cups sugar
- 2 tablespoons poppy seeds
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 3 eggs
- 1 1/2 cups milk
- 1 cup canola oil (or vegetable – I used vegetable when I made this batch)
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons almond extract
Like I said, this recipe is so easy. Basically you combine the dry ingredients in one bowl, the liquid in another, and then mix them together. But for the sake of a typical recipe here at Musings, I’ll show you a little more detail than just that.
First, preheat your oven to 350º.
Combine the flour, sugar, poppy seeds, baking powder, and salt in one bowl.
Then mix the eggs, milk, oil, and extracts. You can totally mix this up by hand – it’s that easy. But I used my mixer. Because I love it and use it whenever I can.
Don’t skip the almond extract – that’s what gives this muffin it’s delicious flavor! The canola oil (or in this case – vegetable) won’t mix up very well and will float to the top, but that’s okay.
Add the dry ingredients to the egg mixture. The original recipe says to add the egg mixture to the dry ingredients, but since I was using my mixer and didn’t want to clean out the bowl, I did the opposite. I don’t think it matters.
Stir it all together, just until moistened. Don’t overmix it. It’s not going to ruin the muffins if you do (I know I’ve done it in the past when I was an overeager preteen) but they won’t be quite as fluffy.
Fill your greased or muffin-cup-lined muffin pans about two-third’s full.
(Okay, I’m a little messy.)
Bake for about 20 minutes for full-sized muffins and about 15-17 minutes for the mini size. They’ll be done when you can stick a toothpick in them and nothing comes out on it.
Cool in the pan for 10 minutes before removing to a wire rack.
There you have it – delicious Poppy Seed Muffins! Enjoy!
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— Erika Bragdon (@MusingsSAHM) July 12, 2012
*recipe credit goes to Taste of Home