Poppy Seed Pound Cake Muffins Recipe

5 1 2
Poppy Seed Pound Cake Muffins Recipe
Poppy Seed Pound Cake Muffins Recipe photo by Taste of Home
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Poppy Seed Pound Cake Muffins Recipe

Read Reviews
5 1 2
Publisher Photo
I found this recipe in a cookbook published in our area. It's so good that I haven't done a single thing to change the original instructions!
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

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

Directions

In small bowl, stir together flour, poppy seeds, salt and baking soda. In large bowl, cream sugar and butter. Beat in eggs one at a time. Add yogurt and vanilla extract; mix well. Stir in flour mixture until dry ingredients are moistened. Spoon batter into greased muffin tins.
Bake at 400° for 15-20 minutes or until a toothpick inserted in center of muffin comes out clean. Cool on wire rack for 5 minutes before removing from pan. Yield: 1 dozen.
Originally published as Poppy Seed Pound Cake Muffins in Country Extra November 1990, p47

Nutritional Facts

1 each: 237 calories, 10g fat (5g saturated fat), 59mg cholesterol, 222mg sodium, 34g carbohydrate (18g sugars, 1g fiber), 4g protein.

  • 2 cups all-purpose flour
  • 1 tablespoon poppy seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 cup plain yogurt
  • 1 teaspoon vanilla extract
  1. In small bowl, stir together flour, poppy seeds, salt and baking soda. In large bowl, cream sugar and butter. Beat in eggs one at a time. Add yogurt and vanilla extract; mix well. Stir in flour mixture until dry ingredients are moistened. Spoon batter into greased muffin tins.
  2. Bake at 400° for 15-20 minutes or until a toothpick inserted in center of muffin comes out clean. Cool on wire rack for 5 minutes before removing from pan. Yield: 1 dozen.
Originally published as Poppy Seed Pound Cake Muffins in Country Extra November 1990, p47

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ad554836 User ID: 5085348 69829
Reviewed Oct. 30, 2011

"I thought these muffins were very good and very moist. However, I added a tsp of lemon juice and next time I think I would add a little more."

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