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Poppy Seed Mini Muffins

Total Time

Prep: 20 min. Bake: 15 min.

Makes

3-1/2 dozen

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
Poppy Seed Mini Muffins Recipe photo by Taste of Home

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

  1. 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.
  2. 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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