Poppy Seed Muffins Recipe: How to Make Poppy Seed Muffins
Written by MasterClass
Last updated: Jun 27, 2022 • 3 min read
Poppy seed muffins combine the subtle nuttiness of poppy seeds with rich almond flavor in one tin-sized treat. Read on to learn how to make poppy seed muffins; the perfect make-ahead baked good for any breakfast or brunch spread.
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What Are Poppy Seed Muffins?
Poppy seed muffins are tender, poppy seed–filled, individually sized quick breads. Lemon extract is a popular flavoring for these muffins, as the lemon flavor balances the nuttiness of the poppy seeds. These single-serving quick breads get their rise from baking soda or baking powder instead of yeast. They are usually sweet, denser than cupcakes, and contain various mix-ins, from sliced nuts to coconut flakes.
Homemade poppy seed muffins are an excellent on-the-go breakfast, brunch appetizer, or snack.
3 Tips for Making Poppy Seed Muffins
Bakers of all levels can successfully craft a tasty batch of poppy seed muffins by following these tips.
- 1. Experiment with ingredients. Alter the flavor of these simple muffins by adding additional spices and extracts. Incorporate fresh lemon juice, lemon zest, or lemon extract into your batter to create lemon poppy seed muffins. If lemony citrus doesn’t suit you, add orange extract to the batter for a citrusy orange poppy seed muffin. Add extra almond extract for a nuttier-tasting muffin, or mix sliced pecans, almonds, or coconut flakes into the batter.
- 2. Try different toppings. Add extra sweetness by topping the baked goods with cream cheese frosting, confectioners’ sugar (also known as powdered sugar), or a lemon glaze. Sprinkle a streusel crumb topping over the muffin tops. Fill the center of your muffin with cream cheese, fruit jam, or poppy seed filling for a surprise.
- 3. Store properly. Store these moist muffins in an airtight container in the refrigerator for up to one week. Alternatively, freeze the muffins in a freezer-proof bag and defrost as needed. Before freezing the freshly baked muffins, allow them to cool to room temperature in the muffin tin. Next, place the muffin tin in the freezer for one hour to flash freeze the muffins. Then, remove them from the muffin cups and store them in a freezer bag for up to 3 months.
Homemade Poppy Seed Muffin Recipe
makes
12 muffinsprep time
20 mintotal time
45 mincook time
25 minIngredients
Note: Total time does not include 5 minutes of inactive time.
- 1
Preheat the oven to 425 degrees Fahrenheit. Grease a 12-count muffin pan with butter or line it with paper liners.
- 2
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- 3
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together at medium speed until a smooth and creamy mixture forms, about 3–5 minutes.
- 4
As you cream the brown sugar and butter, use a spatula to scrape down the sides of the bowl. Add the eggs, yogurt, vanilla, and almond extract to the stand mixer bowl. Beat the ingredients together at medium speed, then increase to high speed until the mixture is well combined.
- 5
Slowly pour the dry ingredients into the wet ingredients in the stand mixer, and beat the ingredients at low speed until they are incorporated. Add the milk and continue to beat at a low speed until everything is well combined.
- 6
Fold the poppy seeds into the muffin batter.
- 7
Spoon the batter into each muffin cup, filling the cups to the top.
- 8
Bake the muffins in the oven for 5 minutes at 425 degrees Fahrenheit. Then, leaving the muffins in the oven, reduce the oven temperature to 350 degrees Fahrenheit. Bake the muffins until they are golden brown and a toothpick inserted into the center comes out clean, about 15–18 minutes.
- 9
Remove the pan from the oven and allow the muffins to cool for 5 minutes in the muffin pan before transferring them to a wire rack to cool.
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