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Sour Cream Poppy Seed Muffins

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 muffins


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


  • 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.
  • Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts
1 each: 137 calories, 6g fat (2g saturated fat), 44mg cholesterol, 206mg sodium, 18g carbohydrate (9g sugars, 0 fiber), 3g protein.

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Average Rating:
  • Brenda MH
    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.

  • katlaydee3
    Oct 23, 2013

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

  • shipu2002
    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.