Makes 24 mini-muffins.

I cannot imagine anything simpler to prepare than these muffins. Poppy seeds give the muffins a lovely texture. These sweets are delicious warm, and they also freeze very well.


  • 2/3 cup sifted unbleached all- purpose flour
  • ¼ teaspoon baking soda
  • 4 tablespoons unsalted butter, at room temperature, cut into small pieces plus 1 tablespoon for buttering the pans
  • 2/3 scant cup sugar
  • 2 large eggs, at room temperature
  • Zest from 1 lemon
  • 1½ tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 2½ tablespoons poppy seeds
  • ¼ cup sour cream, at room temperature


  1. Butter 2 mini-muffin pans, 2-inches in diameter, each with 12-depressions.
  2. Preheat the oven to 375 F.
  3. Sift together the flour and baking soda directly into the measuring cup.
  4. Cream butter, at medium speed, adding sugar gradually until mixture is light and fluffy, about 5 minutes. Scrape the sides of the bowl from time to time. Add 1 egg at a time, beating well after each addition.
  5. Add lemon zest, lemon juice, vanilla extract and poppy seeds, combine well with a rubber spatula. Fold in flour alternating with sour cream until combined.
  6. Spoon tablespoons of batter evenly into the pans and bake for about 14 -15 minutes, side by side without touching.  The edges of the cupcakes will be light brown. 
  7. Wait a minute, unmold and cool on a wire rack.