Poppy Seed Pound Cake Muffins
Total TimePrep/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 large 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.
Nutrition Facts1 each: 237 calories, 10g fat (5g saturated fat), 59mg cholesterol, 222mg sodium, 34g carbohydrate (18g sugars, 1g fiber), 4g protein.
Jul 17, 2017
I have made these several times and they are delicious. I have never used anything other than Greek yogurt so not sure what they would taste like with other yogurt but they are kind of dense but moist. I have always made them with vanilla extract as the recipe calls but this time was out so substituted almond extract and I think they tasted even better. This is a winner recipe if you like poppy seed muffins!
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.