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Poppy Seed Mini Muffins Recipe
Poppy Seed Mini Muffins Recipe photo by Taste of Home

Poppy Seed Mini Muffins Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 15 min. + cooling
MAKES:21 servings
TOTAL TIME: Prep: 15 min. Bake: 15 min. + cooling
MAKES: 21 servings

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 tablespoons poppy seeds
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract

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.

Directions

  1. In a large bowl, combine flour, sugar, baking powder, baking soda and salt; set aside. Combine remaining ingredients; mix well. Stir into dry ingredients just until moistened.
  2. Fill greased or paper-lined mini-muffin cups two-thirds full. Bake at 400° for 12-15 minutes or until a toothpick comes out clean. Cool in pan 10 minutes before removing to a wire rack. Yield: about 3-1/2 dozen.
Originally published as Poppy Seed Mini Muffins in Taste of Home December/January 1997, p39

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.

Reviews for Poppy Seed Mini Muffins

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 28, 2010

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.

MY REVIEW
Reviewed Jan. 29, 2010

Very tasty, though I only get 2 dozen mini muffins or 9 regular muffins with this recipe.

MY REVIEW
Reviewed Apr. 1, 2008

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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