Sour Cream Poppy Seed Muffins Recipes

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POPPY SEED MUFFINS



Poppy Seed Muffins image

Meet the Cook: Because these muffins are a bit heavier than many of the snack type, they are perfect for when you wake up hungry. They're quick and easy, too. I adapted them from a poppy seed quick bread I was served once at a neighbor's. My husband and I are the parents of three sons - 16, 15, and 12. -Kathy Smith, Granger, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield about 8 dozen mini-muffins or 24 standard-size muffins.

Number Of Ingredients 10

3 cups all-purpose flour
2-1/2 cups sugar
2 tablespoons poppy seeds
1-1/2 teaspoons baking powder
1-1/2 teaspoons salt
3 eggs
1-1/2 cups milk
1 cup canola oil
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons almond extract

Steps:

  • In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt. In another bowl, whisk the eggs, milk, oil and extracts; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Serve warm.

Nutrition Facts : Calories 242 calories, Fat 11g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 189mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 0 fiber), Protein 3g protein.

LEMONY POPPY SEED MUFFINS



Lemony Poppy Seed Muffins image

These golden goodies are always popular at brunches and bake sales. For a great holiday gift, put the muffins in a pretty basket or other container and add a jar of preserves. Kimberly Baxter, Exeter, Rhode Island

Provided by Taste of Home

Time 45m

Yield 6 jumbo muffins.

Number Of Ingredients 13

1/2 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
3/4 cup sour cream
1/4 cup lemon juice
3 teaspoons lemon extract
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons poppy seeds

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream, lemon juice, extracts and lemon zest. , Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until moistened. Fold in poppy seeds. , Fill six greased jumbo muffin pans. Bake at until a toothpick inserted in the center comes out clean, 20-23 minutes. Remove to a wire rack. Serve warm.

Nutrition Facts : Calories 496 calories, Fat 23g fat (14g saturated fat), Cholesterol 131mg cholesterol, Sodium 517mg sodium, Carbohydrate 60g carbohydrate (27g sugars, Fiber 1g fiber), Protein 8g protein.

SOUR CREAM POPPY SEED MUFFINS



Sour Cream Poppy Seed Muffins image

Sour cream gives muffins an unusual texture and an especially nice flavor. These are some of our favorites, and I like to make them and take them to my friends as gifts, early on a Saturday or Sunday morning. These are among my friend's and family's favorites. I usually double the recipe, as when I am taking some to someone else, my family gets more than a little excited to see them ALL go out the door. I may get lynched~! Enjoy!

Provided by Amy Alusa @amyalusa

Categories     Muffins

Number Of Ingredients 9

1 3/4 cup(s) all purpose flour
1/4 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1/2 cup(s) granulated sugar
3 tablespoon(s) poppy seeds
1 cup(s) (8 oz) sour cream
1 large egg, lightly beaten
1/4 cup(s) butter
2 teaspoon(s) real vanilla extract

Steps:

  • Preheat oven to 400 degrees. Combine first 5 ingredients in a bowl. Make a well in the center of the mixture.
  • In a separate bowl, combine sour cream and remaining 3 ingredients. Add to the dry ingredients, stirring just until moistened. Spoon batter into greased muffin tins; filling 2/3 to 3/4 full (depending on whether you want them to raise barely to the top or to have a dome on top.
  • Bake for 18-20 minutes or until lightly browned. Remove from pans immediately. Cool on wire rack.

ORANGE SCENTED SOUR CREAM MUFFINS WITH POPPY SEED STREUSEL



Orange Scented Sour Cream Muffins With Poppy Seed Streusel image

I make these muffins every Christmas and this year I made them for Thanksgiving too - they smell and taste amazing, lots of different flavors going on with a pretty poppy seed streusel on top! Always a big hit! Recipe comes from the Cooking Light 2005 Holiday magazine (the ultimate resource for holiday cooking!!) and I can't believe no one has posted them yet!

Provided by Brooke the Cook in

Categories     Quick Breads

Time 33m

Yield 18 serving(s)

Number Of Ingredients 15

3 tablespoons sugar
2 tablespoons flour
1 tablespoon butter, melted
1 teaspoon poppy seed
2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt (optional)
3/4 cup fat-free buttermilk
1/4 cup butter, melted
1 -2 tablespoon orange zest (I use zest of one orange)
1 teaspoon vanilla
1 egg, lightly beaten
1 (8 ounce) container reduced-fat sour cream (don't use fat-free, they don't turn out as well)

Steps:

  • Preheat oven to 375 and prepare muffin tins.
  • Prepare Struesel - combine all ingredients. Set aside.
  • For the muffins, in a large bowl, combine flour, sugar, baking powder, baking soda and salt, if using, until combined. Make a well in the center.
  • In a separate medium bowl, combine buttermilk and remaining muffin ingredients.
  • Pour mixture into well of flour mixture.
  • Stir with a wooden spoon until just combined - will be lumpy.
  • Spoon batter into muffin cups and sprinkle evenly with poppy seed struesel.
  • Bake for 18-20 minutes until golden brown.
  • Remove to wire racks to cool immediately.
  • These freeze well. Place on counter several hours until thawed or, if eating directly from freezer, reheat in microwave for 15 seconds until warm (not hot).

Nutrition Facts : Calories 145.5, Fat 5.2, SaturatedFat 3.1, Cholesterol 25.1, Sodium 142.4, Carbohydrate 22.5, Fiber 0.5, Sugar 10.6, Protein 2.3

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