Growing up within a Czech family, I was no stranger to poppy seeds. My father’s mother was a genius in the kitchen. She baked by feel and never measured. When she passed, my mother gave me her yellow mixing bowls. I have them hidden away in fear of them breaking. Maybe this year I will bring them out. I don’t remember Grandma making these muffins, but she made amazing poppy seed pastries. Every time I make these muffins I think of her…..
Poppy Seed Muffins
2 cups of flour
¼ cup of Solo Poppy Seed Filling (it can be more than ¼ cup)
½ tsp salt
¼ tsp baking soda
1 cup of sugar
½ cup salted butter, softened
¾ cup sour cream
1 tsp vanilla
Preheat oven to 375 degrees. Grease 12 muffin tins or use papers in cups.
In a small bowl, stir together flour, salt and baking soda. In a large bowl beat sugar, and butter with an electric mixer for 2 minutes. Beat in eggs, one at a time, until blended; beat in sour cream and vanilla. Stir in poppy seed filling. Sometime for fun I add another small dollop of poppy seed filling…WHY NOT? Stir in the flour mixture until it’s well blended. This makes a thick batter.
Spoon batter into prepared muffin cups and bake 15 to 20 minutes, or until toothpick inserted in center comes out clean. I also like to sprinkle sparkling sugar on top for crunch.
Place muffin tins on wire rack and cool for 5 minutes before removing muffins from cups. Finish cooling muffins on rack. Serve warm or cool completely and store in airtight container. These freeze well too. Makes 12 muffins.
You can find Solo Poppy Seed filling in the baking section near canned apple pie and canned cherry filling. Not every store carries them; you can also use just regular poppy seeds too. That’s what the original recipe calls for. I prefer the poppy seed filling!