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Poppy Seed Mini Muffins

 Poppy Seed Mini Muffins
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
21 ServingsPrep: 15 min. Bake: 15 min. + cooling

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

Directions

  • 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.
  • 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.
Nutritional Facts: 1 serving (2 each) equals 151 calories, 8 g fat (2 g saturated fat), 28 mg cholesterol, 120 mg sodium,

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Poppy Seed Mini Muffins (continued)

Nutritional Facts: 17 g carbohydrate, trace fiber, 2 g protein.