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Homemade Poppy Seed Muffins

  • Author: Mavis Butterfield



3 cups all-purpose flour
21/2 cups sugar
1/3 cup poppy seeds {I buy poppy seeds in bulk}
11/2 teaspoons baking powder
11/2 teaspoons salt
3 eggs
11/2 cups milk
1 cup canola oil
11/2 teaspoons vanilla extract
11/2 teaspoons almond extract


Preheat oven 350 degrees.
Line muffin tins with muffin/cupcake liners.
Combine dry ingredients together in a large bowl. Stir in the wet ingredients, just until blended. Drop in to muffin cups {I like to use a 3 tablespoon cookie scoop} so the muffin cups are 2/3 full. Bake for 16 to 18 minutes or until the tops are lightly browned.