poppy seed muffins recipe

Written ByJenny Smyth Posted on
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The Best poppy seed muffins recipe

I have been making poppy seed muffins for years, and they are a staple in our household. My kids love helping me in the kitchen, and this recipe is one of their favorites.

They can’t get enough of the sweet and tangy flavors, and I love how easy it is to make. The best part is that this recipe is perfect for any occasion – whether it’s a special breakfast or brunch, or just a quick snack for the family.

I’ve made these muffins for holidays, birthdays, and even just a Tuesday afternoon. The secret to these muffins is the combination of the moist texture from the buttermilk and the subtle sweetness from the sugar.

It’s a match made in heaven. When my kids were younger, they would always ask me to make these muffins for them as a special treat.

Now that they’re older, they still love them just as much. In fact, my oldest son has even started making them for his own family when he comes over to visit.

I guess you could say this recipe has been passed down through generations in our family! I love that it’s a recipe that brings us all together like that.

Poppy Seed Muffins

4.6 from 1800 votes

Moist and delicious poppy seed muffins perfect for breakfast or a snack. These muffins are easy to make and packed with flavor.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 12Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Muffins

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
2 large eggs
1/2 cup milk
1/4 cup vegetable oil
1 tsp vanilla extract
1/4 cup poppy seeds

For the Topping

1/4 cup granulated sugar
1 tsp ground cinnamon

👨‍🍳Directions

1Preheat oven to 375°F (190°C).
2Line a 12-cup muffin tin with paper liners or grease with non-stick spray.
3In a large mixing bowl, combine 1 1/2 cups flour, 1/2 cup sugar, 2 tsp baking powder, and 1/2 tsp salt.
4Whisk until well mixed.
Set aside.
5In a separate bowl, whisk together 2 large eggs, 1/2 cup milk, 1/4 cup vegetable oil, and 1 tsp vanilla extract until well combined.
6Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined.
Avoid overmixing.
7Fold in 1/4 cup poppy seeds.
8Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
9In a small bowl, mix 1/4 cup sugar and 1 tsp cinnamon.
10Sprinkle the cinnamon-sugar mixture evenly over the tops of the muffins.
11Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
12The tops should be golden brown and firm to the touch.
13Remove the muffins from the oven and let them cool in the pan for 5 minutes.
14Then, transfer them to a wire rack to cool completely before serving.

🔧Equipment

Mixing bowl
Muffin tin
Spatula
Whisk
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 35mg🧂Sodium: 250mg🌾Total Carbs: 52g🥦Dietary Fiber: 1g🍬Sugars: 20g🥩Protein: 5g

📝Notes

Tips: For a tangy twist, add 1/2 cup of plain Greek yogurt to the wet ingredients. Store any leftover muffins in an airtight container at room temperature for up to 3 days.

Poppy seed muffins are a versatile treat that can be enjoyed at any time of day. They are perfect for breakfast, a midday snack, or even as a dessert.

I often double the recipe to have extras on hand for the week. These muffins freeze well, so you can always have a fresh batch ready to go.

I often make a large batch to have on hand for family gatherings. They are always a hit with both kids and adults.

The combination of sweetness from the muffin batter and the slight crunch from the poppy seeds creates a unique texture that everyone loves. These muffins are a great way to start the day or enjoy as a treat anytime.

❓ Frequently Asked Questions About Poppy Seed Muffins

Q: What type of flour should I use in this recipe?

You can use either all-purpose flour or whole wheat flour for this recipe.

Q: Can I substitute the buttermilk with regular milk?

Yes, you can substitute the buttermilk with regular milk if you don’t have buttermilk on hand.

Q: How do I store these muffins after they’re baked?

You can store these muffins at room temperature for up to 3 days or in an airtight container in the fridge for up to 5 days.

Q: Can I make these muffins gluten-free?

Q: How do I reheat these muffins?

You can reheat these muffins by wrapping them in foil and baking them in a preheated oven at 350°F for about 10-15 minutes.

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