Vanilla-Poppy and Sour Cream Muffins
Submitted by John on 19 November 2007 - 9:14pm.
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.
Ready
- 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
Set
- Mixer with paddle
- Large bowl
- Sifter
- Spoon
- Prepared 12-muffin pan (lightly oiled or with parchment liners)
Go
- Preheat oven to 400°F.
- In large bowl, combine flour poppy seeds, salt, and baking soda. Set aside.
- In mixer with paddle, beat butter until fluffy and add sugar and continue to beat until incorporated.
- Beat in eggs one at a time until incorporated.
- Add sour cream, milk, and vanilla beat until mixed.
- On low speed add flour to butter/egg mixture until just mixed.
- Spoon batter into prepared muffin pan, filling each cup two-thirds full.
- Bake for 18-20 minutes, or until wooden toothpick comes out clean from center of muffins.
- 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!).
Re: Vanilla-Poppy and Sour Cream Muffins
Submitted by advert on 15 January 2010 - 7:23pm.
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