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

Poppy Seed Mini Muffins Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:42 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 42 servings


  • 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
  • 2 eggs
  • 1/2 cup canola oil
  • 2 tablespoons poppy seeds
  • 2 tablespoons milk
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract

Nutritional Facts


  1. Preheat oven to 400°. In a large bowl, whisk the first five ingredients. In another bowl, whisk remaining ingredients until blended. Add to flour mixture; stir just until moistened.
  2. Fill greased or paper-lined mini-muffin cups two-thirds full. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Yield: 3-1/2 dozen.
Originally published as Poppy Seed Mini Muffins in Taste of Home December/January 1997, p39

Nutritional Facts

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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."

Reviewed Jan. 29, 2010

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

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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