Almond-Poppy Seed Muffins

  • Active Time 15m
  • Total Time 35m
  • Rating ****

Makes thirty-six 1 3/4-inch or twelve 2 1/2-inch muffins

Make these almond-scented muffins bite-size, for a buffet or if they will be served with a number of other foods. For breakfast or a snack, bake up a batch of larger ones.


  • 1 3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 2 tablespoons poppy seeds
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 beaten egg
  • 3/4 cup milk
  • 1/4 cup cooking oil
  • 1/2 teaspoon almond extract
  • 2 tablespoons butter or margarine, melted
  • 2 tablespoons sugar


Lightly grease thirty-six 1 3/4-inch or twelve 2 1/2-inch muffin cups or line with paper baking cups; set aside. In a medium mixing bowl, stir together flour, sugar, poppy seeds, baking powder and salt. Make a well in the center. In a small mixing bowl, combine the egg, milk, oil and almond extract; add to the flour mixture. Stir just till moistened. (The batter should be lumpy.)

Spoon the batter into the prepared muffin cups, filling the 2 1/2-inch cups two-thirds full and the 1 3/4-inch cups three-fourths full. Bake in a preheated 400 degrees F oven till golden brown, about 12 minutes for small muffins or about 20 minutes for large muffins. Remove the muffins from pans; dip tops into melted butter or margarine, then into sugar to coat. Cool slightly on racks.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 570

nutrition information per serving

62 calories; 3g total fat; 8mg cholesterol; 34mg sodium; 9g carbohydrates; 0g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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