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.

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.