Breakfast, Muffins, Recipes

SRC: Almond Poppyseed Muffins

Sweet and tender muffins… these glazed almond poppyseed muffins are a great addition to your muffin repertoire!

Almond Poppyseed Muffins

Welcome to my first Secret Recipe Club post for 2016! Woohoo! I can’t believe that this November will be the FIFTH anniversary of when I joined the club. It’s crazy. I had no idea it had been this long until I was notified that I was featured on the SRC blog as a Gold Member. Crazy! And fun. 🙂 So it’s fitting that my SRC assignment this month is also a blogger who has been a member since 2011. That’s right, this month I was assigned to Sara’s blog, Cooking with Sara. With a name like Sara(h), you know she has to have lots of great recipes [even though I think she spells her name wrong. Hahaha!]. She’s a midwestern girl who’s passionate about sharing family friendly recipes–in both taste and time. My kind of recipes! When perusing Sara’s blog, I wanted to make pretty much every other recipe–if not more! Sara and I must have pretty similar tastes. 🙂 So I made up a short list and as usual, asked for Ben’s advice. So if you don’t like this recipe, you can blame him. Hehehe! The choices I gave him included: Spiced Pear Muffins, Creamy Orzo and Chicken, Frosty Coffee Pie, Shrimp Pad Thai, Custardy Baked Orzo with Bacon and Spinach, and the winner… Almond Poppyseed Muffins. Well, her original recipe was for bread, but I prefer muffins so we went with that. 🙂

Almond Poppyseed Muffins

After taking one bite of these sweet little treats, Ben exclaimed, “I sure made a great choice!” And he did. These muffins are incredible! I’m not gonna lie–these muffins are more on the cupcake side of the muffin spectrum, not healthy in the least… but they are tasty so we’ll let it slide! 🙂 The texture of these muffins is perfectly cakey and soft, very similar to my trusty Grandma’s Blueberry Muffins… even though this recipe uses oil instead of butter. Crazy! If you have an almond lover in your life, I think this base recipe–sans the poppyseeds–would be wonderful with some buttercream frosting! As it was, the poppyseeds gave these muffins a decidedly nutty taste with a wee bit of crunch… and that crunch was intensified with the orange juice-almond glaze that I brushed on top as the muffins were cooling. Oh man! Don’t skip that part–it’s pretty much the best.

Almond Poppyseed Muffins

Interestingly enough, this glaze is made with granulated sugar, orange juice, and almond extract. I’ve made many glazes in my baking life, but never with granulated sugar. The result [that you can’t see in these photos] is a sparkly glaze with more than your average amount of glaze-y crunch. I was skeptical that a glaze made with granulated and not powdered sugar would actually work, but this recipe proved me wrong. Woohoo! New baking trick! 🙂 The orange juice in the glaze gave these muffins the hint of citrus they were begging for, without being overpowering. I think next time I make these muffins, I might stir some orange zest into the glaze and sprinkle some almond slivers on top! And yes, there definitely will be a next time! Enjoy–and be sure to thank Sara as I am doing for this wonderful recipe!

one year ago: Skinny Lasagna
two years ago: Broccoli Stuffed Loaded Potato Skins with Avocado Cream
three years ago: {Healthy} Mexican Hot Chocolate Breakfast Bars
four years ago: Perfect Black Beans
five years ago: Triple Chocolate Oat Cookies

Almond Poppyseed Muffins

  • Servings: 14-16 muffins
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from Cook with Sara

Almond Poppyseed Muffins


  • 1 1/2 cups flour
  • 3/4 cup sugar*
  • 3/4 teaspoon baking powder
  • 1/2 cup canola oil
  • 2 eggs*
  • 3/4 teaspoon vanilla extract
  • 3/4 teaspoon almond extract
  • 3/4 teaspoon butter extract*
  • 3/4 cup milk
  • 1 teaspoon poppyseeds

for glaze*

  • 3 tablespoons granulated sugar
  • 1 tablespoon orange juice
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon butter extract*


Preheat oven to 350 degrees F. Line muffin cups with paper liners or grease with cooking spray.

In a small bowl, stir together flour, sugar, and baking powder. In a large bowl, whisk together oil, eggs, and vanilla, almond, and butter extracts. Alternate adding flour and milk until just combined, then fold in poppyseeds. Divide between prepared muffin cups, and bake for 20-22 minutes, until golden brown and a toothpick inserted in the middle comes out clean.

Cool in muffin pans for 10 minutes, then turn out onto wire rack. In a small bowl, whisk together sugar, orange juice, and vanilla, almond, and butter extracts. Spread over warm muffins and let cool to set.


Original recipe yielded 2 9×5 inch loaves of bread. I reduced the recipe by half. I reduced the sugar for the half batch from 1 1/4 cups sugar to 3/4 cup; used 2 eggs instead of measuring out 1.5 eggs since the original recipe called for 3 eggs; and omitted the butter extract. To make this recipe as bread instead of muffins, bake for approximately 1 hour.

Be sure to check out all the other delicious recipes featured this week from Secret Recipe Club bloggers in group C at the link below!

Breads, Recipes

60 Minute Sandwich Buns

Over the years, I’ve tried several recipes for homemade sandwich buns. They were all okay, but I never became loyal to a single recipe. Too dry, too chewy, too time consuming, too sweet, too tough. I think that just might have changed… and here’s why:

60 Minute Sandwich Buns | The Pajama Chef

Oh my yum. These are the best sandwich buns I have ever made!! They are soft and fluffy, but substantial enough to hold drippy, savory, spicy pulled pork [watch for this recipe coming soon!] or even a store-bought chicken patty, just like you enjoyed at lunch in 5th grade [gasp! My guilty pleasure, purchased by my sweet husband as I freak out about finishing my thesis.]. For this batch, I used about 1/3 whole wheat flour, but plan to try to increase that gradually as I make them in the future for even more of a nutty, hearty sandwich bun.

60 Minute Sandwich Buns | The Pajama Chef

And you know what’s awesome about these sandwich buns? They come together so quickly that they are totally do-able on a weeknight so you don’t have to suffer through tasteless, dry, papery store-bought buns, thanks to an abundance of yeast [fyi this is NOT a packet of yeast, but 2 tablespoons]. No sireebob. You can even make these while writing a master’s thesis, they’re that easy. I’m definitely gonna be making them again soon and think you should too… even if you’re scared of yeast. Just pay attention to the measurements and the temperature of the water. And use fresh yeast… that is VIP!

60 Minute Sandwich Buns | The Pajama Chef Enjoy!

60 Minute Sandwich Buns

  • Servings: 8
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barely adapted from Taste of Home


  • 2 tablespoons active dry yeast
  • 1 cup + 2 tablespoons warm water [110-115 degrees F]
  • 1/3 cup canola oil + more for brushing
  • 1/4 cup sugar
  • 1 egg
  • 1 teaspoon salt
  • 1 cup whole wheat flour
  • 2 – 2 1/2 cups bread flour
  • 1 tablespoon vital wheat gluten
  • 1 tablespoon poppy seeds


In the bowl of a stand mixer, dissolve the yeast in warm water. Pour in 1/3 cup oil and sugar, then stir and let rest for 5 minutes.

Add egg, salt, whole wheat flour, 2 cups bread flour, and vital wheat gluten. Using the dough hook, let mixer knead the mixture on medium speed for 3-5 minutes until a soft dough is formed. Add up to 1/2 cup more flour if the dough seems too wet or sticky.

Next, immediately divide dough into 8 pieces. The best way to go about this is to divide dough in half, then divide each piece in half again [making 4 pieces total], then divide each of those pieces in half again. Roll into a ball, then place 3 inches apart on greased or lined [with parchment paper/Silpat] baking sheets. Brush with oil and sprinkle with poppy seeds.

Cover with a damp towel and let rise for 30 minutes. Meanwhile, preheat oven to 425 degrees. After dough is finished rising, bake for 8-12 minutes or until golden brown. Remove to cooling racks until cool. Store in covered container for up to a week.


Linked with: Weekend Potluck.