Vanilla-Poppy and Sour Cream Muffins

These dense, rich almost pound cake-like muffins are great to serve guest for the morning wake up or for afternoon break with tea or cofffee.


  • 1 ¾ cup flour
  • 3 Tblsp poppy seeds
  • ½ tsp salt
  • ½ tsp baking soda
  • 5 Tblsp butter, room temperature
  • ½ cup sugar
  • 2 large eggs
  • ½ cup sour cream
  • 2 Tblsp milk
  • 1 ½ tsp vanilla extract


  • Mixer with paddle
  • Large bowl
  • Sifter
  • Spoon
  • Prepared 12-muffin pan (lightly oiled or with parchment liners)


  1. Preheat oven to 400°F.
  2. In large bowl, combine flour poppy seeds, salt, and baking soda. Set aside.
  3. In mixer with paddle, beat butter until fluffy and add sugar and continue to beat until incorporated.
  4. Beat in eggs one at a time until incorporated.
  5. Add sour cream, milk, and vanilla beat until mixed.
  6. On low speed add flour to butter/egg mixture until just mixed.
  7. Spoon batter into prepared muffin pan, filling each cup two-thirds full.
  8. Bake for 18-20 minutes, or until wooden toothpick comes out clean from center of muffins.
  9. Remove from oven and let muffins cool in pan for 5 minutes, then turn out onto wire rack to cool completely (or my favorite eat while still warm!).
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