Maple Glazed Poppy Seed Muffins

You guys. These muffins. Oh these muffins.


Growing up we use to make a weekly trip to our local wholesale store to get eggs, tortilla chips, chicken, paper goods (toilet/tissue/towels), and whatever the latest book or movie release was. It was a tradition I loved for one reason, and one reason only.



I was that round kid you loved to hate, who wandered between sample booths grabbing a smorgasbord of goodies ranging between granola, sandwich bites, cheese, cake, chicken fingers, and of course MUFFINS.

I was also that kid who knew if you touched all the samples they’d make you eat them. What, like that’s a punishment? HA!

All the poppy seed muffins are be long to meh!


These poppy seed muffins are super similar in taste to the Costco kind, with one major upgrade. A glaze. Everything is better with a glaze. Especially if that glaze is made with maple syrup!

Made in miniature form, these muffins are transportable so you can pop them any time of day! Store at room temperature in an air-tight bin for up to 3 days.


Maple Glazed Poppy Seed Muffins

Makes 48 mini muffins – Adapted from Fat Girl Trapped in a Skinny Body


2 eggs
3/4 cup sugar
1/4 cup butter, room temperature
1 cup milk
2 cups all purpose flour
1 tbsp. poppy seeds
1 tsp. baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tbsp almond extract


1/4 cup maple syrup
1 cup powdered sugar


Preheat oven to 350°F. Line 24 mini muffins tins with paper liners.

Mix together the eggs, sugar, butter, and almond extract until well blended.

In large bowl, combine flour, poppy seeds, baking powder, baking soda and salt. Add the flour mixture and the milk alternately to the wet mixture. Mix until everything’s wet. Don’t worry about small lumps in the batter!

Pour batter into prepared muffin tins. Fill them 2/3 full.

Bake 10-15 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan for about 5 min. Then remove from pan and finish cooling on a wire rack.

While the muffins cool, combine maple syrup and powdered sugar in a small bowl. Stir until no lumps remain. Dip tops of cooled muffins in the glaze and return to cooling rack to set or serve immediately. Store after glaze is completely set.


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