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

Alexis

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
15
Yield:
15 muffins
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Spray 15 muffin cups with cooking spray.

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  • 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.

  • 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.

  • Bake in the preheated oven until tops are golden brown, about 18 minutes. Remove muffins from cups immediately and place on a wire rack.

Cook's Note:

For extra taste, add 1 tablespoon lemon or orange rind.

Nutrition Facts

148 calories; protein 4g 8% DV; carbohydrates 24.3g 8% DV; fat 3.8g 6% DV; cholesterol 20.8mg 7% DV; sodium 270.2mg 11% DV. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/27/2020
My favorite and the most versatile recipe. Use it all the time. Read More
(1)

Most helpful critical review

Rating: 3 stars
04/09/2015
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! Read More
(7)
11 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
04/08/2015
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! Read More
(7)
Rating: 5 stars
05/27/2020
My favorite and the most versatile recipe. Use it all the time. Read More
(1)
Rating: 5 stars
10/12/2016
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 but not flaky. It's healthy and so delicious. The only changes I made were: 1) putting in 1/2 the sugar. (I always do that when I'm baking. They are still sweet and delicious.) 2) One of the two times I made these I put in some flax seed meal to make them healthier and I used almond meal instead of 1/4 of the flour. Read More
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Rating: 4 stars
02/23/2016
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 add so much to this recipe. Make sure to check muffins at 15 min. My muffins were baked at 15 min. Next time I will add some lemon zest as suggested by the author. Also some lemon extract and lemon juice as suggested by the review from WCM. Read More
Rating: 5 stars
08/21/2018
I made it. I use full fat everything (yogurt and buttermilk) and they were a hit! I will make them again. Read More
Rating: 5 stars
01/14/2019
I didn't used buttermilk. I used greek yogurt for the yogurt portion as wll as the buttermilk portion. They came out super delicious and moist! Read More
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Rating: 4 stars
11/25/2016
Used 2 eggs. Delicious delicate crumb. Small muffin top mound. Next time I would sprinkle with large-crystal sugar before baking. Read More
Rating: 5 stars
03/25/2016
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 course I ate! My muffins were done in 15 minutes. They are delicious. I used paper liners sprayed with cooking spray and the muffins did stick a little to the paper. Maybe I should have just greased the muffin tin. Read More
Rating: 4 stars
03/25/2018
ok. good texture but so so otherwise. I added an extra egg and lemon juice and extract Read More
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