Best Poppy Seed Mini Muffins Recipes
POPPY SEED MINI MUFFINS
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
Provided by Taste of Home
Categories Brunch
Time 35m
Yield 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large bowl, whisk the first five ingredients. In another bowl, whisk remaining ingredients until blended. Add to flour mixture; stir just until moistened., Fill greased or paper-lined mini-muffin cups two-thirds full. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 76 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 61mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
POPPY SEED MINI MUFFINS
Steps:
- 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.
LEMON-POPPY SEED MINI-MUFFINS
Enjoy muffins mini in size but big on flavor. They're made easy from a mix.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 36
Number Of Ingredients 4
Steps:
- Heat oven to 425°F. Place miniature paper baking cup in each of 36 mini-muffin cups, or grease bottoms only of muffin cups.
- In medium bowl, stir Muffin Mix, milk, oil and eggs just until blended (batter may be lumpy). Spoon about 1 tablespoonful batter into each muffin cup so cups are about two-thirds full.
- Bake 10 to 12 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan. Squeeze Glaze packet about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. Drizzle over muffins.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Mini-Muffin, Sodium 70 mg, Sugar 7 g, TransFat 0 g
LEMON-POPPY SEED MINI-MUFFINS
Make and share this Lemon-Poppy Seed Mini-Muffins recipe from Food.com.
Provided by dhat10
Categories Quick Breads
Time 10m
Yield 20 mini-muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Coat 20 cups of a mini-muffin tin with nonstick I Can't Believe It's Not Butter! cooking spray.
- In the bowl of a food processor, process the flour for about 1 minute or until it is the consistency of all-purpose flour and no coarse grains remain.
- Combine the flour, baking soda, baking powder, and salt. Sift the mixture twice.
- In a medium mixing bowl, combine the yogurt, egg whites, honey, vanilla extract, and lemon extract with a sturdy whisk until well mixed.
- Stir in the reserved flour mixture until just combined.
- Stir in the lemon peel and poppy seeds.
- Spoon the batter into 20 prepared muffin cups.
- Bake for 9-11 minutes or until a toothpick inserted in the center of one muffin comes out dry.
- Cool in the pan on a rack for 5 minutes then remove the muffins to the rack.
Nutrition Facts : Calories 21.5, Fat 0.1, Sodium 53.3, Carbohydrate 4.8, Fiber 0.1, Sugar 4.7, Protein 0.6
POPPY SEED MINI MUFFINS [31]
Yield 21 Servings
Number Of Ingredients 12
Steps:
- 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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