Let’s be honest for a minute. I go on Pinterest and I see amazing breakfast recipes but who has time for that in the morning before work? Cinnamon pancakes with a perfect swirl are not going to happen at 6 am. But I still want a decent breakfast! I know I sound greedy, but that means you haven’t had these muffins for breakfast. I get my beauty sleep and a good breakfast every day.
I didn’t come up with this recipe but when I moved out of my parents house I made sure I brought it with me. Yes, I have been eating these muffins (almost) every morning for the past 10 years. I occasionally decide to try something new but I keep coming back to the Poppyseed Muffins.
So how do I eat muffins every morning? I freeze them! I eat 2 muffins every morning so 1 batch will last me approximately 12 days and I usually make 2 batches at a time.
Did you do the math? I make muffins once a month and I have breakfast every work day! Every morning I pull 2 out of the freezer, put them in the microwave for 30 seconds and I have a warm breakfast. Yum!
People at work are jealous too. I had one person who was new run to the diner in our building to buy them, I felt so bad for him. But I don’t blame him because I would do the same, they taste as delicious as they look!
See the receipe below for details. Mix all the ingredients together and bake, super easy.
I hope you enjoy!
Recipe by Levicky Landing
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 24 standard muffins
- 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 Vegetable Oil
- 1 1/2 teaspoons Vanilla Extract
- 1 1/2 teaspoons Almond Extract
- Preheat oven to 350°
- In a mixer, beat eggs, milk, oil and extracts.
- Slowly stir in flour, sugar, poppy seeds, baking powder and salt until moistened
- Fill paper-lined or greased muffin tins 2/3 full
- Bake for 20-25 mins or until muffins test done
- Cool in pan for 10 mins
- Remove to wire rack until completely cool