Greek Yogurt Poppy Seed Muffins Recipe -
Greek Yogurt Poppy Seed Muffins Recipe
  • READY IN 35 mins

Greek Yogurt Poppy Seed Muffins

Recipe by  

"Very moist and delicious! Try replacing poppy seeds with nuts, fruit, chocolate chips...this batter is a great muffin base."

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Ingredients Edit and Save

Original recipe makes 15 muffins Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Spray 15 muffin cups with cooking spray.
  2. Lightly spoon 2 cups flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, baking soda, and salt in a bowl using a whisk; make a well in the center.
  3. Stir yogurt, buttermilk, butter, eggs, poppy seeds, and vanilla extract together in a separate bowl; add to flour mixture, stirring just until batter is moist. Spoon batter into prepared muffin cups.
  4. Bake in the preheated oven until tops are golden brown, about 18 minutes. Remove muffins from cups immediately and place on a wire rack.
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  • Cook's Note:
  • For extra taste, add 1 tablespoon lemon or orange rind.

Reviews More Reviews

Apr 08, 2015

When I first made this I thought there was too much flour, I had to add more liquid to the batter before baking. The second time, I kept the flour the same but added an extra egg, Bingo! So add **TWO EGGS** I halved the baking soda and salt this time too, as there was too much soda and the muffins sank. This time the leavening was perfect. I used the zest of a lemon, and added the juice to a measuring cup and dispersed enough milk to make 3/4's of a cup. I fit all the batter into 12 large muffin cups instead of 15. The result is a glorious lemon poppy seed muffin!


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  • Calories
  • 148 kcal
  • 7%
  • Carbohydrates
  • 24.3 g
  • 8%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 270 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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