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."
- 2 cups all-purpose flour
- 3 teaspoons poppy seeds
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1 cup granulated sugar
- 1⁄2 cup sweet unsalted butter (no substitutes)
- 2 large eggs
- 1 cup plain yogurt or 1 cup vanilla yogurt
- 1 teaspoon vanilla extract (or lemon flavoring is nice too)
- Line 12 muffin cups with paper liners or grease tins well.
- Preheat oven to 400 degrees F.
- Mix together flour, poppy seeds, salt, baking soda.
- In another bowl, using a mixer, cream together sugar and butter.
- Beat in eggs to the butter mixture one at a time,then beat in yogurt and vanilla.
- 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).
- Spoon into prepared muffin tins and bake 15-20 miutes or until a toothpick comes out clean.
- Let cool on wire racks.
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!
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!
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!