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

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