Double Oat Raisin Poppyseed Muffins Recipes

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ALMOND-POPPY SEED MUFFINS



Almond-Poppy Seed Muffins image

This is my newly engendered recipe for nut-optional almond-poppy seed muffins, they were moist, fluffy, and tasty!

Provided by BachFromTheDead

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Poppy Seed Muffin Recipes

Time 35m

Yield 14

Number Of Ingredients 15

2 ⅓ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups sour cream
1 ¼ cups white sugar
2 eggs
⅔ cup milk
⅔ cup vegetable oil
½ cup butter, softened
¼ cup slivered almonds
2 tablespoons poppy seeds, or more to taste
1 tablespoon almond extract
2 ½ teaspoons apple cider vinegar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 14 muffin cups with liners.
  • Mix flour, baking powder, baking soda, and salt together in a bowl.
  • Beat sour cream, sugar, eggs, milk, vegetable oil, butter, almonds, poppy seeds, almond extract, apple cider vinegar, and vanilla extract together in a large bowl until smooth; gradually stir flour mixture into the sour cream mixture until just incorporated into a batter. Spoon batter into prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 376.8 calories, Carbohydrate 36 g, Cholesterol 54 mg, Fat 23.9 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 9 g, Sodium 236.1 mg, Sugar 18.8 g

POPPY SEED MUFFINS



Poppy Seed Muffins image

These are the best muffins I have ever made. They are not low-fat but I don't worry. (I can watch other stuff - these are too good) I make them in the jumbo muffin pans but they will work in the normal size - just adjust the baking time.

Provided by Liz R.

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Poppy Seed Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 15

3 eggs
2 ½ cups white sugar
1 ⅛ cups vegetable oil
1 ½ cups milk
1 ½ teaspoons salt
1 ½ teaspoons baking powder
1 ½ tablespoons poppy seeds
1 ½ teaspoons vanilla extract
1 ½ teaspoons almond extract
3 cups all-purpose flour
¾ cup white sugar
¼ cup orange juice
½ teaspoon vanilla extract
½ teaspoon almond extract
2 teaspoons butter, melted

Steps:

  • Beat together the eggs, 2 1/2 cups white sugar and vegetable oil. Add in milk, salt, baking powder, poppy seeds, vanilla, almond flavoring, and flour. Mix well.
  • Bake in paper lined muffin cups (filled 3/4 full or 3 small greased loaf pans) at 350 degrees F (175 degrees C) for 15-20 minutes for muffins and 50-60 minutes for loaves. The tops should be browned and a toothpick inserted in the center should come out clean.
  • Remove muffins as soon as you can while still warm/hot and dunk tops into glaze. Turn right side up and cool on a cookie rack. With loaves just pour the glaze evenly over the three loaves while still in pans. Let cool to a warm temp. and remove from pans. Yes, it is a little messy but it is really good.
  • To Make Glaze: In a saucepan over low heat, combine 3/4 cup sugar, orange juice, 1/2 teaspoon vanilla, 1/2 teaspoon almond flavoring and 2 teaspoons melted butter. Warm in pan until the sugar is dissolved. Pour over loaf pans or dunk muffin tops into glaze when cooled to room temperature. (Omit the glaze altogether if you don't like the mess.)

Nutrition Facts : Calories 557.2 calories, Carbohydrate 80.6 g, Cholesterol 50.7 mg, Fat 23.9 g, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, Sodium 387.4 mg, Sugar 56.4 g

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