Poppy Seed Muffins

Poppy seed muffins are a classic, and for good reason! Perfectly tender and lightly sweet, these are an indulgent, cozy breakfast option. They can easily be made ahead of time for a quick and simple treat to enjoy with a cup of coffee or tea.

I feel that I need to give a disclaimer: I did not develop this recipe.

These poppy seed muffins are THE recipe of my childhood. While I have some pretty stellar options in my family cookbook, these might take the award for Most Loved Recipe. Because they are the most frequently remade and beloved by both me and my family.

This recipe gives you muffins that are soft and tender while still having a pleasant density that takes them out of the cake-for-breakfast category. Lightly sweet with the sprinkling of crunchy poppyseeds and a hint of vanilla to add complexity and flavor.

But what else is there to say? A classic like this speaks for itself. You can keep it simple and straighforward, or you can dress it up a bit and make Blueberry Lemon Poppy Seed Muffins. Equally delicious, and a bit more.

Ingredients Needed for Poppy Seed Muffins

• 1/2 cup (113 grams) salted buter, softened
• 1 cup (200 grams) granulated sugar
• 2 large eggs
• 1 cup (226 grams) plain yogurt (not Greek)
• 1 teaspoon vanilla extract
• 2 cups (270 grams) all-purpose flour
• 1/2 teaspoon (3 grams) salt
• 1/4 teaspoon baking soda
• 3 teaspoons poppy seeds

Mixing up the Poppy Seed Muffins

Preheat the oven to 400º and place a rack in the center of the oven. Line a muffin tin with parchment liners or grease each cup.

In a mixing bowl, cream together the butter and sugar until they are fluffy and smooth. You can do this by hand or use an electric hand mixer.

Beat in one egg, then the other, until they are well mixed and the mixture is smooth. Next, stir in the vanilla and yogurt.

Place the flour, salt, baking soda, and poppy seeds in a small bowl and stir until all of the dry ingredients are well-distributed. This helps avoid having bits of baking soda or salt that aren’t mixed in well.

Add the dry ingredients to the wet. Use a rubber spatula to mix them in until they’re just combined. Don’t overmix.

Baking the Muffins

Use a large spoon or a portioning scoop to fill the muffin tins a generous 3/4 full.

Place the muffin tin in the oven on the center rack and bake for 18-20 minutes, or until the muffins are golden brown around the edges and a toothpick inserted in the center comes out clean.

Remove the baked muffins from the oven and allow them to cool slightly. They are best served warm, but are also delicious at room temperature.

Store any leftover muffins in an airtight container or bag.

Muffin Making Notes & Tips

First of all, don’t overmix muffin batter. Working the batter too much can cause the gluten in the flour to develop, which in turn can make the muffins slightly tough.

Second, I like to alternate my muffins in an every other pattern in the muffin tin. This allows heat to bake around the muffin more evenly, creating a fluffier, better rise.

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