Poppy Seed Muffins

Poppy Seed MuffinIt’s been a while, but I’m working on some new and exciting things that I can’t wait to share with everyone.

With some rare spring weather on the East Coast I thought it would be fitting to make poppy seed muffins. They are light and fluffy and perfect for breakfast or a quick snack. My sister isn’t a fan the lemon flavour so I added vanilla extract instead but feel free to use which ever one you like. Poppy seeds and lemon are a classic flavour combination.

Poppy Seed Muffins


1 cup milk
1 egg
¼ cup vegetable oil
1 ½ tsp vanilla extract
½ cup sugar
1 tsp salt
2 cups flour
3 tsp baking powder
2 tbsp poppy seeds


  1. Preheat the oven to 400 F.
  2. In a bowl mix the milk, egg, vegetable oil, and vanilla. Slowly mix the sugar and salt until dissolved.
  3. In a separate bowl, mix the flour and baking powder. Gradually incorporate the flour mixture into the milk and sugar mixture until you make a wet batter. It is okay if there are lumps. Stir in the poppy seeds.
  4. Fill each greased muffin cup about three quarters from the top. Place in the oven for 20-25 minutes.

Makes 12 muffins


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