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Greek Yogurt Poppy Seed Muffins

Rated as 4.38 out of 5 Stars
0

"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
Original recipe yields 15 servings (15 muffins)

Directions

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  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.

Nutrition Facts


Per Serving: 148 calories; 3.8 24.3 4 21 270 Full nutrition

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Reviews

Read all reviews 8
  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Instead of wet buttermilk, I used 3 tablespoons of dry buttermilk powder and 3/4 cup lemon juice. Baked as 24 medium muffins for 15 minutes. Glaze with 1/4 cup confectioners sugar and splash o...

Most helpful critical review

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 ...

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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 ...

Instead of wet buttermilk, I used 3 tablespoons of dry buttermilk powder and 3/4 cup lemon juice. Baked as 24 medium muffins for 15 minutes. Glaze with 1/4 cup confectioners sugar and splash o...

I made it. I use full fat everything (yogurt and buttermilk) and they were a hit! I will make them again.

ok. good texture but so so otherwise. I added an extra egg and lemon juice and extract

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 ...