Poppy Seed Pound Cake Muffins
Indulge in the delightful fusion of buttery richness and a hint of crunch with these Poppy Seed Pound Cake Muffins. Perfectly portioned, these moist and tender muffins capture the classic flavors of a traditional pound cake, elevated by the nutty charm of poppy seeds and the tangy creaminess of sour cream. Quick to whip up in just 20 minutes of prep time, they boast an irresistibly fluffy texture thanks to a balance of simple ingredients like softened butter, vanilla extract, and a touch of baking powder. Whether served as a breakfast treat, a midday snack, or a crowd-pleasing addition to your next brunch spread, these muffins are as versatile as they are delicious. Enjoy them warm from the oven or at room temperature for a timeless baked delight that's sure to impress!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter (softened)
- 1.5 cups granulated sugar
- 4 pieces large eggs
- 2 teaspoons pure vanilla extract
- 0.5 cup sour cream
- 2 tablespoons poppy seeds
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer for about 2-3 minutes, until light and fluffy.
Add the eggs one at a time, beating well after each addition, to fully incorporate them into the butter-sugar mixture.
Mix in the vanilla extract and sour cream until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Gently fold in the poppy seeds using a spatula until evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
4350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.0 g | 314% | |
| Saturated Fat | 144.0 g | 720% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1318 mg | 439% | |
| Sodium | 2029 mg | 88% | |
| Total Carbohydrate | 503.3 g | 183% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 309.0 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 605 mg | 47% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 714 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
