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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
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    3-1/2 dozen


  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 2 large eggs
  • 1/2 cup canola oil
  • 2 tablespoons poppy seeds
  • 2 tablespoons milk
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract


  • 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.
  • 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.
Nutrition Facts
1 muffin: 76 calories, 4g fat (1g saturated fat), 10mg cholesterol, 61mg sodium, 8g carbohydrate (4g sugars, 0 fiber), 1g protein.

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Average Rating:
  • Kristy
    Dec 19, 2020

    I love this recipe! These are not meant to be lemony... I didn't want "Lemon" Poppy Seed Muffins or I would have chosen a Lemon Poppy Seed Muffin recipe. This to me was almost perfect. I swapped out the lemon extract for 1 teaspoon of almond extract and I upped the amount of vanilla extract to 1 teaspoon. The family LOVED it!

  • homemadewithlove
    Sep 21, 2020

    Soft, lemony muffins that is well received. I use pure lemon extract.

  • Roxanne
    Sep 24, 2019

    I typically love Taste of Home recipes, their banana muffin is to die for! These muffins are super bland. I doubled the lemon extract and added 2 tablespoons of fresh lemon juice and no lemon flavor at all. I'm an experienced baker and I'm not sure what is going wrong with this recipe. Maybe fresh lemon zest? I had to throw the whole batch out, 48 mini muffins! I bummed I wasted the sour cream and cute muffin liners.

  • CDL87
    Feb 27, 2018

    These are nice little muffins although like others say you can't taste the lemon even with doubling it, might try tripling next time. Also not very sweet, probably would double sugar next time. And yes probably 8-10 mins cooking time max.

  • Rachel
    Jan 5, 2018

    I recommend to double the lemon extract and decrease baking time to 10-11 minutes.

  • lmarty
    Mar 10, 2013

    No comment left

  • meganshakes
    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.

  • sladphie
    Jan 29, 2010

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

  • angelasandoval
    Aug 24, 2008

    No comment left

  • dabble67
    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.