Saturday, September 3, 2011

Poppy Seed Muffins

This is my Aunt Brenda's amazing Orange Poppyseed Bread recipe and it's a huge family favorite. You can easily make the topping to be orange or lemon flavored as the muffins themselves are not flavored. This recipe is perfect for making large loaves all the way down to mini muffins. They come out super moist and the sugary drizzle that goes on top soaks in a bit and then crystalizes on top. Perfect for brunches or large family breakfasts or freeze some of them and bring them out a few at a time.


3 cups flour
2 1/2 cups sugar
1 1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 cups milk
3 eggs
1 1/8 cup vegetable oil
1 1/2 tsp vanilla
1 1/2 Tbsp poppy seeds
1 1/2 tsp almond extract

3/4 cup sugar
1/4 cup orange or lemon juice
1/2 tsp almond extract
1/2 tsp vanilla
2 tsp melted butter

Mix all together and brush or spoon on warm bread.


Sift together flour, sugar, salt, and baking powder.

Add in milk, eggs, oil, vanilla, poppyseeds, almond extract.

Beat for 2 minutes (preferably with a hand mixer but if you feel like getting a work out use an old fashion whisk.)

Add to greased baking tins - mini muffins (approx 7-8 dozen), regular muffins (3-4 dozen), mini loaves (3-4), or regular loaves (2)

Bake at 350 F for the following times for the appropriate pans:

  • Mini muffin pans - 10-12 minutes
  • Regular muffin pans - 20-22 minutes
  • Small loaf pans - 1 hour
  • Regular loaf pan - 1 1/4 hours

Let pans sit for 2-3 minutes after removing from the oven. Remove from pans and set on cooling racks. Brush or spoon topping on bread after you take bread out of the oven while still warm.

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