Breakfast Breads Poppy Seed Plum Muffins Recipes

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POPPY SEED MUFFINS



Poppy Seed Muffins image

Meet the Cook: Because these muffins are a bit heavier than many of the snack type, they are perfect for when you wake up hungry. They're quick and easy, too. I adapted them from a poppy seed quick bread I was served once at a neighbor's. My husband and I are the parents of three sons - 16, 15, and 12. -Kathy Smith, Granger, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield about 8 dozen mini-muffins or 24 standard-size muffins.

Number Of Ingredients 10

3 cups all-purpose flour
2-1/2 cups sugar
2 tablespoons poppy seeds
1-1/2 teaspoons baking powder
1-1/2 teaspoons salt
3 eggs
1-1/2 cups milk
1 cup canola oil
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons almond extract

Steps:

  • In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt. In another bowl, whisk the eggs, milk, oil and extracts; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Serve warm.

Nutrition Facts : Calories 242 calories, Fat 11g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 189mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 0 fiber), Protein 3g protein.

ALMOND POPPY SEED MUFFINS



Almond Poppy Seed Muffins image

My mom has been making this for years, and it's just one of those recipes that sticks out from my childhood. It's delicious.

Provided by maggie

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Poppy Seed Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 12

¾ cup white sugar
½ cup butter, softened
2 egg yolks
1 ½ teaspoons almond extract
1 teaspoon freshly grated lemon zest
1 ⅓ cups all-purpose flour
1 ⅛ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup buttermilk
2 ½ tablespoons poppy seeds
2 egg whites

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  • Beat sugar and butter with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add egg yolks one at a time, allowing the first to blend into the butter mixture before adding the last. Beat almond extract and lemon zest into the mixture.
  • Stir flour, baking powder, baking soda, and salt together in a separate bowl; add to creamed mixture alternately with buttermilk, mixing until just combined into a batter. Fold poppy seeds through the batter.
  • Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks; fold into the batter. Spoon batter into prepared muffin cups to about 2/3 full.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 18 minutes; remove from pan and let cool on rack.

Nutrition Facts : Calories 193.4 calories, Carbohydrate 24.3 g, Cholesterol 54.9 mg, Fat 9.4 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 271.5 mg, Sugar 13.3 g

BREAKFAST BREADS: POPPY SEED PLUM MUFFINS RECIPE



Breakfast Breads: Poppy Seed Plum Muffins Recipe image

Provided by SharonE

Number Of Ingredients 14

6 tablespoons (3 ounces or 85 grams) unsalted butter, melted and browned over medium-low heat and cooled plus butter for muffin cups
1 large egg, lightly beaten
¼ cup (50 grams) granulated sugar
¼ cup (50 grams) packed dark or light brown sugar
¾ cup (180 grams) sour cream or a rich, full-fat plain yogurt
½ cup (60 grams) whole-wheat flour
1 cup (125 grams) all-purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon table salt
Pinch of ground cinnamon
Pinch of freshly grated nutmeg
2 tablespoons (20 grams) poppy seeds
2 cups pitted and diced plums, from about ¾ pound (340 grams) Italian prune plums (though any plum variety will do)

Steps:

  • Preheat your oven to 375 degrees. Butter twelve muffin cups. Whisk the egg with both sugars in the bottom of a large bowl. Stir in the melted butter, then the sour cream. In a separate bowl, mix together the flours, baking powder, baking soda, salt, cinnamon, nutmeg, and poppy seeds, and then stir them into the sour-cream mixture until it is just combined and still a bit lumpy. Fold in the plums. Divide batter among prepared muffin cups. Bake for 15 to 18 minutes, until the tops are golden and a tester inserted into the center of a muffin comes out clean. Rest muffins in the pan on a cooling rack for 2 minutes, then remove them from the tin to cool them completely.

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