16 Reviews of Poppy Seed Muffins

From: mustang girl

On Aug 1, 2006

Very delicious and easy to make! I used a small bundt cake pan and added a lemon glaze on top. Makes a great dessert with the topping. The only thing I will do differently next time is to add a bit more lemon extract. Thanks for posting!

From: Cindy Lynn

On Oct 15, 2002

Karen Monahan selected this recipe for Zaar Tag and when I was updating the status list, I couldn't help but think this would be perfect with Eve's [recipe=12516]Asparagus Soup[/recipe] for dinner tonight. Was I ever right! I already had it half thrown together when I realized it called for sour cream and I was fresh out...oops...so I needed a substitute (no time to run to town to get some at the grocery store). Well, I always have fresh buttermilk on hand. Since buttermilk is thick, but not as thick as sour cream, I used 1 cup buttermilk and omitted the 2 tablespoons of milk called for in the recipe to compensate. I also didn't want to lose any poppy seeds to the liquid ingredients bowl, so I mixed them in with the dry ingredients rather than the liquid ingredients as instructed. It worked beautifully. I didn't have time to wait for two pans of muffins to go through the oven, so I filled the muffin cups 1/2 full and made 12 rather than 18 muffins, then stood nervously watching to see if they were going to run over (I just cleaned the oven a few days ago--even if it was a self-clean turn of the dial). They didn't run over...whew...I got lucky...and it was so cool watching them go through the process of baking. They turned out beautiful and were the perfect compliment to Eve's soup. Thank you for sharing a really delightful muffin recipe with me Inez!

From: Luv4food

On Apr 21, 2004

All I have to say is YUMMMY! I used low fat sourcream, and added 1 Tbsp more poppy seeds and a 1/4 tsp more lemon extract. These taste as good as the bakery, they have a great texture. I made 12 muffins and 1 mini loaf (loaf took a little longer to bake.). Really pleased....Thank you for posting

From: WonderMima

On Oct 7, 2005

I used mini loaf pans and it made 3. The texture is spectacular, so light and fluffy. I had to use lemon oil instead of lemon extract, so it could be because of that... but the lemon flavour is very mild- i might add more next time. Other than that i followed the recipe and its a keeper.

From: Karen=^..^=

On Oct 22, 2002

These came out delicious. Very faint lemony flavor and much less dense than other muffins I have made. These almost have a cake-like texture and it goes well with the flavors. I was very surprised at how light these came out because the batter is very thick and heavy. I mixed the poppy seeds in with the flour mixture, because I thought that the recipe did not say when to add them. Afterwards, I realized that they were supposed to go with the wet ingredients, but this did not seem to change anything! I filled my muffin cups 3/4 full (1/2 seemed too little) and I got 16 cupcake sized muffins. They took 20 minutes exactly. Thanks for posting this tasty recipe!

From: patticakes

On Apr 8, 2003

very quick to put together and they were done in 20 minutes. we all enjoyed them for a nice sunday breakfast treat. our 4 sons were happy they could get three each since it made 18 muffins!

From: Anissa

On Feb 21, 2006

Yum! Real easy recipe. I made it into 3 mini loaves as mentioned in an earlier review. I didn't have enough sour cream so used all plain yogurt & it turned out just fine. I also did 1 tsp. of lemon extract & it still didn't taste very lemony, it smelled great though in the bread. I enjoyed this & will be making it again. Thank you for sharing this recipe.

From: Cheeky Sarah

On Feb 6, 2005

I substituted flour for cornflour making it gluten free. They came out very light and fluffy. I also couldn't find the muffin tins so used two loaf tins and cooked them for 30min. Great simple recipe

From: Iluv2cook59

On Feb 1, 2007

Really an outstanding muffin. I had never used sour cream in a dough batter before (gosh) and was eager to see the outcome - Absolutely amazing how this all blended beautifully and the end result was in my families' words "mmmm, mmmm (mouth full) are there more? Thank you for sharing this recipe. (This recipe made 24 good sized muffins) 5 thumbs up and highly recommended!

From: Laura Leigh

On Sep 4, 2003

Good solid recipe. I made mini-muffins and my Sunday School classes enjoyed the.