Sour Cream Poppy Seed Muffins Recipe
Sour Cream Poppy Seed Muffins Recipe photo by Taste of Home

Sour Cream Poppy Seed Muffins Recipe

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Sour cream adds a mild tang to these tender, golden poppy seed muffins submitted by Nancy Register of Raleigh, North Carolina. “My daughter fell in love with these muffins when my sister made them for her.”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 3/4 cup biscuit/baking mix
  • 1/4 cup sugar
  • 1-1/2 teaspoons poppy seeds
  • 1 egg
  • 1/3 cup sour cream
  • 1/2 teaspoon vanilla extract

Nutritional Facts

1 serving (1 each) equals 137 calories, 6 g fat (2 g saturated fat), 44 mg cholesterol, 206 mg sodium, 18 g carbohydrate, trace fiber, 3 g protein.


  1. In a large bowl, combine the biscuit mix, sugar and poppy seeds. In another bowl, whisk the egg, sour cream and vanilla; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full.
  2. Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.
Originally published as Poppy Seed Muffins in Taste of Home June/July 2006, p59

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Reviewed Jan. 4, 2014

"Quick and easy, and unlike other muffin recipes I've tried, the Bisquik doesn't make them taste biscuity. I substituted lemon extract for the vanilla because I like lemon poppyseed muffins."

Reviewed Oct. 23, 2013

"Delicious and very quick and easy. I served these with the Summer Chicken Salad from the same issue."

Reviewed Jan. 13, 2010

"This doesn't happen too often, but these had a very odd taste and I couldn't even eat them. All of my ingredients were fresh so I'm assuming I just don't like the recipe. It seemed easy but unfortunately they will be thrown away."

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