Poppyseed Yogurt Muffins
This recipe is a family favorite. These dense and moist poppyseed poundcake muffins are an easy and delicious breakfast. You can make these with plain yogurt, but I use greek yogurt for a richer flavor and even more satisfying texture. This makes about 4-6 large muffins or 8-10 small muffins.
Servings: 4 people
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.