These are the best muffins I have ever made.  They are not low-fat but I don't worry. (I can watch other stuff - these are too good)  I make them in the jumbo muffin pans but they will work in the normal size - just adjust the baking time.

Poppy Seed Muffins

eggs

white sugar

vegetable oil

milk

salt

baking powder

poppy seeds

vanilla extract

almond extract

all-purpose flour

orange juice

butter, melted

Beat together the eggs, 2 1/2 cups white sugar and vegetable oil.  Add in milk, salt, baking powder, poppy seeds, vanilla, almond flavoring, and flour.  Mix well.


Bake in paper lined muffin cups (filled 3/4 full or 3 small greased loaf pans) at 350 degrees F (175 degrees C)  for 15-20 minutes for muffins and 50-60 minutes for loaves.  The tops should be browned and a toothpick inserted in the center should come out clean.


Remove muffins as soon as you can while still warm/hot and dunk tops into glaze.  Turn right side up and cool on a cookie rack.  With loaves just pour the glaze evenly over the three loaves while still in pans.  Let cool to a warm temp. and remove from pans.  Yes, it is a little messy but it is really good.


To Make Glaze:  In a saucepan over low heat, combine 3/4 cup sugar, orange juice, 1/2 teaspoon vanilla, 1/2 teaspoon almond flavoring and 2 teaspoons melted butter.  Warm in pan until the sugar is dissolved.   Pour over loaf pans or dunk muffin tops into glaze when cooled to room temperature. (Omit the glaze altogether if you don't like the mess.)


These are amazing muffins.  I made them using half the oil & half applesauce. 
I tried all applesauce but they didn't cook right.  Half and half is perfect

These turned out perfectly for me.  I mixed all the wet ingredients first, and then folded in the dry ingredients, making sure not to mix too much.  The batter should be very very lumpy!!!  (I was tempted to mix more, but I didn't, so it turned out really well with a muffin rather than cake consistency.)

The flavor of these muffins was fabulous(!) but I believe you must be very very careful not to mix and/or bake them too much--the texture on mine was very heavy and the bottoms almost rubbery. I will make them again because of the flavor...but try to improve on the texture. I gave this five stars because I don't think it's the recipe with the problem--it's me!

I love poppy seed muffins and this recipe was no exception. Thanks to the previous reviewers, I decreased sugar to about 1 3/4 cup. They were still VERY sweet; next time I'll cut it back to 1 1/2 cups. I was out of orange juice, and used apple juice instead and didn't notice a difference from usual. My kids LOVED these. For me, the batch yielded 24 'regular' sized muffins and they baked for 17 minutes a batch. Like others have said, the glaze truly is 'the icing on the cake.' The flavor is soooo good!

HINTS INCLUDED FOR POPPY SEEDS AND MUFFIN PAPERS.  This is the first muffin recipe that has EVER given me 'mounded', cute looking muffins!  Thank you, Liz R, for sharing!   The taste and texture are amazing.  This recipe is the most like Costco's muffins that I've found. 

I, too, did what another reviewer did.  Mixed the wet and dry ingredients separately, then folded the dry into the wet.  This made 24 of the medium sized muffins (aka 2" x 1 1/4").  I found no need for the glaze, though next time I will put more poppy seeds into the mix.

If you have trouble with those nasty store bought muffin papers that are so splayed out that they won't stay in the muffin tins, Reynolds has boxes of 500 (in several sizes) for around $4 at the store known by different names in different areas:  Cash and Carry, United Grocer's or Smart and Final.  Though not a retailer, if you spend cash you can generally purchase what you need there, no business license required.

Also, poppy seeds have enough oil that they go rancid quickly if on the store shelf or home shelf too long.  Do the 'sniff' test before baking with them.  They should smell earthy, but not 'icky'.  If there is a smell that is not good, it won't bake out but will make your food taste nasty.  Store fresh seeds in one zip freezer bag nested into a 2nd bag and freeze between uses.

I read these reviews carefully before I began and altered the recipe accordingly. They weren't too sweet or too oily. They turned out perfect! Here's what I did: I used 3 eggs, 1/8 C. Vegetable Oil, 1 C. Apple Sauce, 1 1/2 C. Milk, 1 1/2 Tsp. Vanilla Extract, 1 1/2 Tsp. Almond Extract, 1 1/2 C. White Sugar, 1 1/2 Tsp. Salt, 1 1/2 Tsp. Baking Powder, 1 1/2 Tbsp. Poppy Seeds, 3 C. All-Purpose Flour. I mixed the glaze and had it on the stove before I made the Muffins. I mixed together eggs, apple sauce, vegetable oil, milk, vanilla, and almond. In separate bowl, I mixed together sugar, salt, baking powder, poppy seeds, and flour. Fold wet ingredients into dry. Don't mix too much. Batter should be lumpy. Grease pan thoroughly (no paper). Fill almost full.

In a Regular Cupcake Pan: Bake at 350 F for 30-35 min. or until toothpick comes out clean. (Best indicator is when the tops finally look dry) - Makes 14-16

Remove muffins as soon as you can from pans while still warm/hot and dunk tops into glaze. Turn right side up and cool on a cookie rack.

These are oily, greasy, dense almond poppyseed cakes.  They do not resemble muffins at all.  There is way too much oil.  They were sunken in the middle instead of rounded out.  I make muffins every week and was looking forward to trying this recipe but I can say that I will never make these again.

I used egg substitute and the recipe still turned out fabulously. I had to be careful not to cook them for too long however. Don't wait until they look golden brown or they will have a more dense and rubbery texture.

Delicious! Very moist and a nice flavor. It made lots of muffins. I added some lemon extract and that added a lot of flavor.

poppy seed muffins

Prep Time: 25 minutes

Cook Time: 20 minutes

Total: 45 minutes

Servings: 15

Cost: $4.27 /serving

Author : Liz R.

Ingredients

Instructions

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