Preheat the oven to 185°C. Grease muffin tins if needed.
Heat the butter and melt it. Sift the flour with baking powder. Mix eggs, sour cream or sour cream and cane sugar. Add the melted butter.
Add the flour mixture and mix everything vigorously. Pour 1 tablespoon of batter into each of the muffin tins.
Top with 1 tsp of poppy seed mixture and spread the remaining batter on top. Bake the muffins for about 20 minutes.