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Poppy seed muffins

Posted on Oct 11th, 2018
by Matthew
Categories:
  • Recipes

Poppy Seed Muffins recipe


This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
  • delicious
  • Easy
  • large batch
  • poppy seed muffins

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Poppy seed muffins are a delightful treat that combines the nutty flavor of poppy seeds with the light and fluffy texture of a muffin. This recipe yields 5309 muffins, making it perfect for large gatherings or batch baking. These muffins are easy to make and require simple ingredients like flour, sugar, eggs, butter, and of course, poppy seeds. The result is a batch of deliciously moist muffins with a subtle crunch from the poppy seeds.

Keywords: poppy seed muffins, recipe, large batch, easy, delicious.

Poppy seed muffins details


By thesmartcookiecook.com
A recipe of Poppy seed muffins. Read more below.
Poppy seed muffins, recipe Rating: 4.5
Number of votes:97
Ingredients
2 cups all-purpose flour
1/4 cup poppy seeds
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sugar
1/2 cup lightly salted butter or margarine, softened
2 eggs
3/4 cup sour cream
1 teaspoon vanilla
Instructions:

Preheat oven to 375 degrees. Grease twelve 3 x 1-1/4 inch (3-1/2 to 4-ounce) muffin cups. In a small bowl, stir together flour, poppy seeds, salt, and baking soda. In a large bowl, beat sugar and butter with electric mixer for 2 minutes. Beat in eggs, one at a time, until blended; beat in sour cream and vanilla. Gradually beat in flour mixture until well combined.

Spoon batter into prepared muffin cups; bake 15 to 20 minutes, or until a cake tester in center of one muffin comes out clean. Remove muffin tin or tins to wire rack. Cook 5 minutes before removing muffins from cups; finish cooling on rack. Serve warm or cool completely and store in an airtight container at room temperature. These muffins freeze well.

Yield: 12 muffins


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As seen in:as seen inThe recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.

Reference: Poppy seed muffins

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  • delicious
  • Easy
  • large batch
  • poppy seed muffins

Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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