Greek Yogurt Poppy Seed Muffins

Greek Yogurt Poppy Seed Muffins

Alexis

"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

35 m servings 148 cals
Serving size has been adjusted!
Original recipe yields 15 servings

Nutrition

  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Cook's Note:
  • For extra taste, add 1 tablespoon lemon or orange rind.

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Reviews

Read all reviews 5
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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 ...

Used 2 eggs. Delicious delicate crumb. Small muffin top mound. Next time I would sprinkle with large-crystal sugar before baking.

This is an amazing muffin recipe. I have made it once with poppy seeds and once without- just used fruit (mango) and made some plain for kids that don't like mango. This recipe is moist, light b...

I followed the recipe as written, but didn't have poppy seeds so I used a couple handfuls of dried cranberries. I made 12 muffins (filled to the top) and had some batter left over, which of cou...

I liked this muffin. I did use 2 eggs and less baking soda and baking powder ( 1 1/2 tsp baking powder and 1/2 tsp baking soda,) as suggested by another review from WCM. I think lemon would ...

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