Rich Buttery Poppy Seed Muffins
Indulge in the irresistibly delicate flavor and texture of these Rich Buttery Poppy Seed Muffins, a must-try treat for breakfast or snack time. These bakery-style muffins are made with melted butter for a dreamy, tender crumb, while a splash of buttermilk adds a subtle tang that perfectly complements the sweetness. A generous three tablespoons of poppy seeds provide a delightful crunch in every bite, and the vanilla extract ties it all together with a comforting, aromatic finish. Ready in just over 30 minutes, these muffins are easy to prepare and feature a golden, slightly crisp top that's beautifully contrasted by their moist, fluffy interior. Whether enjoyed fresh from the oven or at room temperature, these muffins are the ultimate crowd-pleaser and can be stored for up to three days—although they might not last that long! Perfect for brunch gatherings, midday snacks, or even as a decadent on-the-go breakfast, these poppy seed muffins will quickly become a household favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cup unsalted butter, melted and slightly cooled
- 0.75 cup buttermilk, at room temperature
- 2 pieces large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 tablespoons poppy seeds
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups with butter.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. Set aside.
In a medium bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until smooth and uniform.
Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix; a few lumps are okay.
Gently fold in the poppy seeds until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 16-18 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Enjoy the muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 177 mg | 8% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 17.7 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 72 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
