Poppyseed Poundcake Muffins
If there were ever a recipe that transports me to childhood, it’s this one. It was an unexpected delight to wake up on a Saturday morning to find these muffins cooling on the counter. They are a favorite and deservedly so. A bit denser than a traditional muffin, these poppyseed poundcake muffins have that satisfying texture that keeps you coming back for more.
Beyond their deliciousness, they’re so easy to make. Wet ingredients meet dry ingredients. Pop them in the oven. Voila! Muffins at the ready. While my mom made these with traditional plain yogurt, I’ve since chosen to make mine with greek yogurt. It adds even more textural richness and flavor. They are best within the first couple hours out of the oven and spread with softened butter. I’ll not complicate this blog post with any other fancy instructions though. The recipe is easy peasy, and I know you know what you’re doing. But do me a favor and make these, will you? I know you won’t regret it.
Need more breakfast inspiration? More scrumptious ideas below!
- 35 Waffle Recipes
- Cinnamon Swirl Bread
- Giant Family Cinnamon Roll Recipe
- Apple Butter Cinnamon Rolls
- A Collection of Muffin Recipes
Poppyseed Yogurt Muffins
Ingredients
- 2 cups all purpose flour
- 3 tsp poppyseeds
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 cup plain greek yogurt
- 1 tsp vanilla extract
Instructions
- Preheat oven to 400°F. In a small bowl, stir together the flour, poppyseed salt and baking soda. In a large bowl, cream together the sugar and butter until light and fluffy. Add the eggs, one at a time, and mix until smooth. Add the yogurt and vanilla and continue mixing until well blended. Stir in the flour mixture gradually until combined with no pockets of flour remaining. Spoon the batter into muffin tins sprayed with non-stick cooking spray or muffin liners. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Serve with butter, jam or any other preferred toppings.
