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Recipe

Vanilla-Poppy and Sour Cream Muffins

40 min • 12 servings •
John S
Freshly baked poppy seed muffins in a tin on a kitchen counter with a stand mixer and mixing bowl in the background.

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!).

    • muffins poppy seed sour cream vanilla

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