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!
- 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
- 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
Reviews for Poppy Seed Pound Cake Muffins
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
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."