Poppyseed Muffins

8 Comments
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!


Poppyseed Muffins

photo IMG_2360_PICMONKEY_zpsvyrfxaqr.jpg
Recipe by Levicky Landing

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 24 standard muffins

Ingredients

  • 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
Directions
  1. Preheat oven to 350°
  2. In a mixer, beat eggs, milk, oil and extracts.
  3. Slowly stir in flour, sugar, poppy seeds, baking powder and salt until moistened
  4. Fill paper-lined or greased muffin tins 2/3 full
  5. Bake for 20-25 mins or until muffins test done
  6. Cool in pan for 10 mins
  7. Remove to wire rack until completely cool

Happy Baking,

8 thoughts on “Poppyseed Muffins”

  3. Unknown

    I LOVE poppy seed muffins. I used to buy them from Winco, but they are a little too unhealthy for me. These will be perfect, they're small and have totally basic ingredients which is like my life. Thanks!

    Ashleigh @ teamnevergoingback.com

    Reply
  6. Alyssa

    I hope you enjoy it! It is definitely an easy recipe to whip up without needing to go shopping. The batter isn't as thick or cake like so they are a healthier version of the thicker muffins.

    Reply

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