Planting Seeds: Poppy Seed Muffins

Planting Seeds: Poppy Seed Muffins

The Berry Good Farms Culinary Arts team plants seeds of kindness when they cook for students, staff, residents at Arc Village, and for special occasions. They put thought, time, and love in every meal they plan knowing that delicious, nutritious food feeds more than the body…it feeds the soul.

These Poppy Seed Muffins are a student and staff favorite! Served without the glaze for students to keep sugar intake to a minimum, these muffins are often served alongside salads or at the Coffee Shop in the morning.


  • 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
  • 3 large 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

Step 1

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.

Step 2

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.

Step 3 (Optional – at NFSSE, we typically serve without icing)

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.

Step 4

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.