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Poppy Seed Muffins Recipe

Poppy Seed Muffins Recipe photo by Taste of Home

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Sour cream adds a mild tang to these tender, golden poppy seed muffins submitted by Nancy Register of Raleigh, North Carolina. “My daughter fell in love with these muffins when my sister made them for her.”

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Poppy Seed Muffins Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

Ingredients

3/4 cup biscuit/baking mix
1/4 cup sugar
1-1/2 teaspoons poppy seeds
1 egg
1/3 cup sour cream
1/2 teaspoon vanilla extract

Directions

In a large bowl, combine the biscuit mix, sugar and poppy seeds. In another bowl, whisk the egg, sour cream and vanilla; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full.
Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.

Nutritional Facts 1 serving (1 each) equals 137 calories, 6 g fat (2 g saturated fat), 44 mg cholesterol, 206 mg sodium, 18 g carbohydrate, trace fiber, 3 g protein.

Originally published as Poppy Seed Muffins in Taste of Home June/July 2006, p59

Big Batch Baked Goods

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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Poppy Seed Muffins

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(1-1) of 1 reviews

Reviewed on Jan. 13, 2010 by shipu2002

This doesn't happen too often, but these had a very odd taste and I couldn't even eat them. All of my ingredients were fresh so I'm assuming I just don't like the recipe. It seemed easy but unfortunately they will be thrown away.