Poppy Seed Pound Cake Muffins

Name: Poppy Seed Pound Cake Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 dozen.
Ingredients: 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

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!

Ingredients

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

Directions

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.

Originally published as Poppy Seed Pound Cake Muffins in Country Extra November 1990

Reviews

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Average Rating:

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.