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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!
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    1 dozen


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

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  • jas1906
    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!

  • ad554836
    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.

  • Monarchsmomma
    Jul 12, 2008

    No comment left