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

Allrecipes Member

Recipe Summary test

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
21
Yield:
21 servings
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Ingredients

21
Original recipe yields 21 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

153 calories; protein 2.4g; carbohydrates 17.1g; fat 8.5g; cholesterol 22.6mg; sodium 124.3mg. Full Nutrition
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Reviews (31)

Rating: 5 stars
02/10/2010
Perfect little muffins - light, fluffy and delicious! I read though the reviews and some people said they were dry and some said they didn't have enough lemon flavor so... I used 1 tsp. of lemon extract, added 1 tbsp. of lemon juice and 2 tsp. of lemon zest. I baked these at 425 for 10 minutes. I also did a lemon glaze to go on top - 1/2 confectioners sugar, 4 tsp. lemon juice, 1/2 tsp. of lemon zest. These turned out moist and lemony. Read More
(29)
Rating: 5 stars
04/04/2008
I made 12 standard-size muffins out of this recipe; baked @400F for 20 mins. I filled each muffin cup full and it rose nicely. I used 1 cup of all-purpose flour and 1 cup of whole wheat flour, and added 1/4 cup of ground flaxseed, which I usually do (half all-purpose/half whole wheat, plus flax) when I make muffins or quick bread. It tasted very good and was perfect for breakfast ;) Lemon flavour was not powerful enough for me so I will try 1 tsp of lemon extract (or real zest) next time. Read More
(17)
Rating: 4 stars
01/03/2007
just the kind of recipe I was looking for. I only had half the amount of sour cream, but the muffins still turned out moist and tasty. I only used half of the poppy seeds too because after stirring in 1 T. it seemed like enough. Read More
(9)
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Rating: 5 stars
02/09/2008
I'm 15 and I followed this easy recipe exactly and it turned out really yummy. Except I think I liked the dough better before I cooked it, haha. I must have cooked it too long, about 11 minutes. But it really was tasty-licious. Read More
(6)
Rating: 4 stars
03/30/2009
These were really good. However, I only cooked mine for 7 minutes. 12 minutes overcooks them and dries them out. Read More
(5)
Rating: 5 stars
06/07/2011
Absolutely delicious. They're moist and fluffy, with flavor that's surprisingly borderline buttery, given the lack of butter; all that sour cream must really contribute flavor. I changed the muffins' flavor - not because the original doesn't sound delicious, only to suit what I had on hand. I omitted the poppy seeds and extracts, and added 1 cup chopped maraschino cherries, 2/3 cup chopped cocoa almonds, and 1 tsp. almond extract. I also decreased the sugar to 2/3 cup, and I think they're the perfect sweetness (I like my cake sweet and my muffins muffin-y!). I made standard-sized muffins instead of minis, and they required 17 minutes' baking time in my oven. Read More
(5)
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Rating: 4 stars
04/05/2010
Who are you kidding with 12-15 min. bake time? They are done in 8 min!! I made 3 dozen mini muffins. I did not have sour cream, so I used apple sauce and they were good. Read More
(5)
Rating: 3 stars
12/09/2011
Maybe my oven runs hot or something, but I baked these for 10 minutes and they were already overdone. I should have known better, since normal muffin recipes are usually baked lower than 400 degrees, and these were mini muffins too. Too bad. Read More
(4)
Rating: 5 stars
11/10/2010
These are GREAT muffins! I used regular muffin/cupcake silicon cups and this recipe made 14. Instead of the 2 T. of milk, I used fresh squeezed lemon juice because I like "Lemon Poppy Seed" muffins. Turned out real well. Next time I think I will use 1 t. of lemon extract and leave out the vanilla. This should produce the "Lemon Poppy Seed Muffin". Read More
(4)