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Living Well Mom

I help moms with simple, natural ways to look after their families. Find recipes, fun stuff for kids, and simple DIY ideas. Plus natural solutions made easy peasy!

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Poppy Seed Muffins Recipe

By Erika in Bread

muffins

Jump to Recipe

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.

basket with mini poppyseed muffins

(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

ingredients for poppyseed muffins recipe

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.

flour and poppyseeds in red mixing 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.

oil and flour - making poppyseed muffins

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.

flour and poppyseeds in bowl

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.

poppyseed muffins batter in bowl

Fill your greased or muffin-cup-lined muffin pans about two-third’s full.
(Okay, I’m a little messy.)

poppyseed muffins dough in muffin tins

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.

layout of printable recipe binder pages

Cool in the pan for 10 minutes before removing to a wire rack.

freshly baked poppyseed muffins on blue plate

There you have it – delicious Poppy Seed Muffins! Enjoy!

poppyseed muffins in a basket with towel

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Poppy Seed Muffins

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  • Yield: 2 dozen standard muffins or 6 dozen mini muffins 1x

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 350º.
  2. In a large bowl, combine the flour, sugar, poppy seeds, baking powder, and salt. In another bowl, whisk the eggs, milk, oil, and extracts; stir into dry ingredients just until moistened.
  3. Fill greased or paper-lined muffin cups two-thirds full. Bake for 20-25 minutes (large muffins) or 15-17 minutes (mini muffins). Cool in pan for 10 minutes before removing to a wire rack.

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    Filed Under: Bread, Recipes, Snacks Tagged With: muffinsPublished on July 12, 2012

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    About Erika

    Erika Bragdon is a flower essence practitioner and a second-generation homeschooling mom with 3 kids at home and 1 in college. She enjoys her chickens, goats, and gardening on a small farm in New Hampshire, and is passionate about sharing flower essences and more ways to renew body, mind, and soul with moms.

    Comments

    1. Cristina says

      July 12, 2012 at 1:20 pm

      Ok these look really yummy! and super simple too!

      Reply
    2. Linette says

      July 12, 2012 at 1:41 pm

      Those muffins look sooooo yummy! Beautiful photo at the top!

      Reply
    3. Staci says

      July 12, 2012 at 1:43 pm

      Those look delicious… and your pictures rock! πŸ™‚

      Reply
    4. Elie says

      July 12, 2012 at 2:15 pm

      These look great! I will try to make them with coconut oil since I never use vegetable and rarely have canola on hand. All I need to pick up is the poppy seeds. Thanks for posting!

      Reply
      • Erika says

        July 12, 2012 at 2:43 pm

        Sounds good! Let me know how it turns out, Elie. I bet the coconut oil would add more of a tropical flavor and complement the almond extract really well!

        Reply
    5. Ashley S says

      July 12, 2012 at 3:25 pm

      Those look amazing!

      Reply
    6. Laura says

      July 12, 2012 at 4:27 pm

      Looks delish! I’ve never made poppy seed, but that recipe makes it looks really easy and I love Almond Extract…I put it in pancakes instead of vanille.

      Reply
      • Erika says

        July 12, 2012 at 8:15 pm

        I love almond extract too…I’ve never thought to put it in pancakes, but that’s a great idea! I’m going to try that, thanks!

        Reply
    7. Naina John says

      July 13, 2012 at 7:17 pm

      Good one. Just wondering why you kept these in towel πŸ™‚

      Reply
      • Erika says

        July 14, 2012 at 4:45 pm

        Just for the picture – it looked pretty!

        Reply
    8. Ray says

      July 15, 2012 at 8:46 pm

      This looks delicious. Thanks for the step-by-step photos as well – I like seeing how things are done more than reading and the visuals combined with the written recipe make this a piece of cake (!).

      Cheers,
      Ray

      Reply
      • Erika says

        July 16, 2012 at 8:11 am

        Thanks for the feedback, Ray. Always good to hear!

        Reply
    9. Laura M. says

      July 25, 2012 at 4:46 am

      Yum! They look so good!

      Reply
    10. Kate F. says

      September 9, 2012 at 2:11 pm

      I love poppy seed muffins! Thanks for sharing.

      Reply

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    Welcome! I’m Erika and I’m the creator behind Living Well Mom.

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