“This is a delicious muffin, good for a breakfast treat or snack. Sour cream makes these really moist. From the R.S.V.P. section in a May 1986 issue of Bon Appetit. It was requested from Sweet Sue's bakery in Phoenicia, New York, which is in the Catskills.”
READY IN:
40mins
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Grease one 12-cup muffin tin (or use paper liners).
  3. Combine flour, poppy seeds,salt and baking soda in small bowl.
  4. Using electric mixer, cream butter with sugar until thick and light.
  5. Beat in eggs, one at a time;blend in sour cream and vanilla.
  6. Gradually beat in dry ingredients.
  7. Spoon batter into prepared tin.
  8. Bake muffins until tester inserted in centers comes out clean, about 20 minutes.
  9. Cool 5 minutes in tin on rack; remove from tin and cool completely.

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