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

Poppy Seed Mini Muffins Recipe

Read Reviews (3)
4.5 3
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 King Arthur Unbleached 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(3)

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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