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These moist muffins may be small, but they're always a big hit on a brunch buffet, as a quick snack or as part of a bread basket assortment. The combination of poppy seeds and a hint of lemon makes them irresistible. —Kathryn Anderson, Casper, Wyoming
This recipe is:
Quick
Nutritional Facts 1 serving (2 each) equals 151 calories, 8 g fat (2 g saturated fat), 28 mg cholesterol, 120 mg sodium, 17 g carbohydrate, trace fiber, 2 g protein.
Originally published as Poppy Seed Mini Muffins in Taste of Home December/January 1997, p39
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Feb. 28, 2010 by meganshakes
These were really yummy. I doubled the lemon extract, and it was still a bit mild to my taste so I will add more next time.
Reviewed on Jan. 29, 2010 by sladphie
Very tasty, though I only get 2 dozen mini muffins or 9 regular muffins with this recipe.
Reviewed on Apr. 01, 2008 by dabble67
I have made this recipe for years and years. It is sooo yummy. I sometimes substitute plain yogurt for the sour cream and it turns out just fine. I also like to add a little more lemon extract.
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