Rich Buttery Poppy Seed Muffins

Total Time
35mins
Prep 15 mins
Cook 20 mins

A favorite muffin recipe I turn to often. Adapted from one of my favorite community cookbooks, "Enough to Feed an Army."

Ingredients Nutrition

Directions

  1. Line 12 muffin cups with paper liners or grease tins well.
  2. Preheat oven to 400 degrees F.
  3. Mix together flour, poppy seeds, salt, baking soda.
  4. In another bowl, using a mixer, cream together sugar and butter.
  5. Beat in eggs to the butter mixture one at a time,then beat in yogurt and vanilla.
  6. Hand stir together the dry mixture and the butter mixture just enough to moisten ingredients- there should still be some lumps (press out any big lumps with your spoon).
  7. Spoon into prepared muffin tins and bake 15-20 miutes or until a toothpick comes out clean.
  8. Let cool on wire racks.

Reviews

Most Helpful

My office is very happy! I made these last night and brought them in today, and I have some very happy co-workers this morning! I used about a 1/2 cup of poppy seeds instead of the measly 3 teaspoons. I also used brown sugar, since I was running out of white. I made mini-muffins, managed to get about 40 out of the amount of batter here. This is a great breakfast muffin!

Mirj May 05, 2003

I have made this recipe more than a dozen times. I double it or triple it every time because we love them so much. I usually use almond flavor rather than vanilla and use half whole wheat. I have shared this recipe numerous times. Thank you for such a yummy breakfast!

ArctIc Mom December 07, 2013

Tasty cake-like muffins, light and buttery. I had vanilla Greek yogurt to use up and it worked well. Added 4t poppy seeds and used 1t lemon extract though I couldn't taste the lemon. Almond or vanilla would be nice, I'd try one or both next time. Thanks for sharing the recipe!

LonghornMama June 22, 2012

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