Fun Fact

The ancient Greeks used poppy seeds to cure insomnia. These muffins cure breakfast boredom.

Almond Poppy Seed Muffin

Crunchy poppy seeds and rich nutty almond flavor are a perfect tag team of taste. These delicious muffins are just what you need to give your taste buds a wakeup call.

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Primary Prep, Ingredients & Nutritional Info

Start with: 1 Cup Water, 1 Egg, 1/4 Cup Vegetable Oil.

Prep Instructions:

  1. // HEAT oven to 400°F. Line muffin pan with paper baking cups or lightly grease.
  2. // STIR together water, oil, egg and muffin mix until blended. Stir in poppy seeds (enclosed). FILL muffin cups 2/3 full. For loaf, spread batter into lightly greased loaf pan.
  3. // BAKE as directed below or until golden brown. Cool 5 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container.

High Altitude (over 5,000 feet): Prepare as directed, adding an additional 2 tablespoons water.

YieldTemperatureBake Time
24 Mini Muffins400°F11-13 minutes
12 Standard Muffins400°F17-19 minutes
8 ½ x 4 ½ x 2 1/2–inch Loaf Pan350°F50-54 minutes

Nutrition

Nutrition Facts

Serving Size: 1/3 cup mix (40g) (amount for 1 muffin)

Servings Per Container: about 12

Amount Per ServingMIxAs Prepared*
Calories150200
Calories from Fat1560
% Daily Value***
Total Fat1.5g**2%9%
Saturated Fat0g0%5%
Trans Fat0g
Cholesterol0mg0%5%
Sodium240mg10%10%
Total Carbohydrate35g11%11%
Dietary Fiber<1g3%3%
Sugars17g
Protein2g
Vitamin A0%0%
Vitamin C0%0%
Calcium0%2%
Iron6%4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs:

Calories20002500
Total Fatless than65g80g
Saturated Fatless than20g25g
Cholesterolless than300mg300mg
Sodiumless than2400mg2400mg
Total Carbohydrate300g375g
Dietary Fiber25g30g
Calories per gram: Fat: 9 Carbohydrate: 4 Protein: 4

INGREDIENTS:

Enriched bleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, food starch-modified, poppy seeds, leavening (baking soda, sodium aluminum phosphate), defatted soy flour, dextrose, salt, soybean oil, arabic gum, tapioca starch, natural flavor, guar gum, xanthan gum, ground almonds.

CONTAINS: Wheat, soy, almonds.

May contain milk, eggs and tree nuts.

Refer to the package for the most current ingredient information.

LET'S GET BAKIN'

Because making it is half the fun, right?

Stir things up with our favorite mix-ins & recipes.

  • Cherry Almond Muffins

    Add 1/3 cup chopped maraschino cherries & 1/3 cup chopped almonds to batter. Bake as directed.

    Cherry

    Golden Morning Muffins

    Substitute buttermilk for water & add 3/4 cup shredded coconut to batter. Bake as directed.

    Coconut

    Mandarin Orange Almond Muffins

    Add 1/2 cup chopped Mandarin oranges to batter. Bake as directed.

    Mandarin oranges

    Pineapple Almond Muffins

    Add 1/2 cup drained, crushed pineapple. Sprinkle brown sugar over batter before baking, if desired. Bake as directed.

    Pineapple

  • Almond Poppyseed Pound Cake

    Prep 10 min Total Time 1 hr 10 min Servings 1 loaf

    Ingredients

    1 package Krusteaz Almond Poppyseed Muffin Mix

    1 packet poppy seeds (enclosed)

    2/3 cup water

    1/3 cup butter or margarine, softened

    1 egg

    1. //Preheat oven to 325°F. Lightly grease 8 1/2x4 1/2x2 1/2-inch loaf pan.
    2. //Place all ingredients in medium bowl. Using an electric mixer, blend on low speed 30 seconds. Scrape bowl. Mix on medium speed 1 minute. Place batter into prepared pan.
    3. //Bake 60-70 minutes or until toothpick inserted into center comes out clean. Cool completely before cutting.
  • Raspberry Almond Muffins

    Prep 10 min Total Time 30 min Servings 12 muffins

    Ingredients

    1 package Krusteaz Almond Poppyseed Muffin Mix

    1 cup water

    1 egg

    1/2 cup fresh or frozen (thawed and drained) raspberries.

    1. //Heat oven to 400°F. Line muffin pan with paper baking cups.
    2. //Stir together water, egg and Krusteaz Almond Poppyseed Muffin Mix until moistened. Fold in poppy seeds (enclosed). Fill muffin cups 2/3 full. For loaf, spread batter into prepared loaf pan.
    3. //Bake 16-18 minutes or until golden brown. Cool 5 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container.

So many boxes, so little time

Get adventurous with some of our other delicious mixes.

More Ideas

More is always good, when it comes to recipes.