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Poppy Seed Mini Muffins

By: Kathy Anderson

"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"

Rate/Review | Read Reviews (31)

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 21 servings

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
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 degrees F for 12-15 minutes or until a toothpick comes out clean. Cool in pan 10 minutes before removing to a wire rack.