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

Directions

  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

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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