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Poppy Seed Muffins
Reviews:
September 01, 2012

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.

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