Poppy Seed Pound Cake Muffins Recipe
Poppy Seed Pound Cake Muffins Recipe photo by Taste of Home

Poppy Seed Pound Cake Muffins Recipe

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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!
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings


  • 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

Nutritional Facts

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


  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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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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