Poppy Seed Mini Muffins

Name: Poppy Seed Mini Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3-1/2 dozen.
Ingredients: 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

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

Ingredients

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

Directions

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.

Originally published as Poppy Seed Mini Muffins in Taste of Home December/January 1997

Reviews

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Average Rating:

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.
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.
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.