Poppy Seed Pound Cake Muffins Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 318
  • Fat:
  • 21 g
  • Saturated Fat:
  • 13 g
  • Cholesterol:
  • 85 mg
  • Sodium:
  • 323 mg
  • Carbohydrate:
  • 29 g
  • Fiber:
  • 1 g
  • Protein:
  • 4 g


Easy Bran Muffins

Peggy Reed of Vergennes, Vermont says her granddaughter Kelsey has always loved cooking. At age 4, Kelsey entered... View this recipe »



Storing Muffins

I’ve found that the plastic vegetable storage bags with tiny holes are perfect for storing fresh-baked muffins.... Read more »


No-Stick Muffin Liners

When baking muffins or cupcakes in paper liners, I spray them with nonstick cooking spray. The liner peels off... Read more »

Poppy Seed Pound Cake Muffins

Best of Country Breads
Try a FREE ISSUE of Taste of Home!

Muffins are one of my favorite foods, and these are so good! I enjoy making several varieties of muffins at one time to have on hand for breakfast or lunch.

SERVINGS: 14

CATEGORY: Breads

METHOD: Baked

TIME: Prep/Total Time: 30 min.

Ingredients:

  • 1-1/2 cups butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup (8 ounces) plain yogurt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon poppy seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda

Directions:

In a large bowl, cream butter and sugar. Beat in eggs, yogurt and vanilla. Combine the flour, poppy seeds, salt and baking soda. Stir into creamed mixture just until moistened.
    Fill paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 14 muffins.


Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.