Rich Buttery Poppy Seed Muffins

READY IN: 35mins
Recipe by HeatherFeather

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

Top Review by Mirj

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!

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.

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