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Poppy Seed Pound Cake Muffins

 Poppy Seed Pound Cake Muffins
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!
12 ServingsPrep/Total Time: 30 min.


  • 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 McCormick® Pure 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.
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.