Poppy Seed Muffins Recipe — Perfect for breakfast and brunch, whip up these poppy seed muffins in 30 minutes! They’re soft with a balance of sweetness and a hint of tang from the yogurt.
Is there anything better than a poppy seed muffin for breakfast? I mean, it’s basically an excuse to start your day off with cupcake. That’s a good way to get any morning rolling, right?
And there are so many good options to choose from — blueberry, banana nut, pumpkin, chocolate chip. But these poppy seed muffins are one of my favorites. I, Rebecca grew up eating these.
It was always a good day for me when they were on the menu. The poppy seed muffins are perfect for breakfast, brunch or even breakfast for dinner (which that one was always my favorite).
Bonus: this poppy seed muffins recipe is seriously so simple. You can whip up a batch any time and have muffins in about 30 minutes. That means you don’t even have to get up early to serve them for breakfast!
They’re soft with a perfect balance of sweetness and a hint of tang from the yogurt. Plus, the poppy seeds add a bit of texture and flavor that balances it all out so nicely.
How Are Poppy Seed Muffins Made
Preheat the oven to 400F.
Grease a 12-cup muffin tin.
Stir together the flour, salt, baking powder, and poppy seeds. Set aside.
In a separate bowl, cream the sugar and butter together. Beat in eggs one at a time until well blended. Add yogurt and vanilla and mix well. Stir in dry ingredients and blend just until moistened through.
Divide the batter into the 12 muffin cups, then bake for 15-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Best eaten the day they are baked.
Optional Add-ons Or Substitutes For Poppy Seed Muffins
You can even switch up the flavorings by adding almond extract or sour cream. Add lemon oil, lemon zest or lemon extract for some lemon poppy seed muffins (which is probably the most popular flavor).
Toppings will take these muffins to the next level! Throw on a little vanilla or lemon glaze for cupcake like muffins. Or sprinkle some chopped almonds or coarse sugar on top.
Do You Need To Soak The Poppy Seeds Beforehand?
Whether you prep the poppy seeds or not. There is not right or wrong way, and it’s all a matter of preference.
If you want the crunch and texture of the poppy seeds, you don’t have to soak them. You can also skip the prep work if you also want a subtle poppy flavor.
However, soaking the seeds in hot milk, water or oil softens their tough outer coating. By doing so, the flavor compounds could be more easily released into the muffin once they are baked.
Make sure to soak the poppy seeds for at least 3 hours. You can also achieve the same effect by grinding the seeds.
What Are The Best Ingredients To Use For A Poppy Seed Muffins Recipe?
Use yogurt that’s full in fat, but also avoid Greek yogurt. A non-fatty yogurt will make the batter soupy while Greek yogurt with make the muffins dry. The texture of the muffins is the real magic in this recipe.
Also, trade out the white sugar for turbinado or a coarse ground sugar. Turbinado and coarse sugars gives you a shiny muffin top that’s crisp around the edges and so incredibly good.
Plus, the sparkling sugar top makes for a pretty muffin!
How To Store Homemade Muffins
The poppy seed muffins can be kept for 3-4 days in an airtight container at room temperature. If you still have leftovers, store them in the freezer for up to a month.
To thaw, just leave them on the counter at room temperature for a few hours.
These Poppy Seed Muffins are better than anything the local bakery can make and super easy to boot. Which means you need them in your life this weekend, or maybe every day!
For more muffin inspired posts, check out some of our favorite muffins recipes to pair from our archives —
- Nutella Stuffed Monkey Bread Muffins
- Dark Chocolate Cherry Muffins With Stout
- Gingerbread Muffins With Lemon Glaze
And wouldn’t these beverage recipes pair nicely with your muffins?
How To Make The Best Poppy Seed Muffins
Poppy Seed Muffin Recipe
- Muffin tin
- Mixing bowl
- 1/2 cup unsalted butter softened
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla or almond extract
- 1 cup plain yogurt
- 1/2 tsp salt
- 1/4 tsp baking powder
- 2 cups all-purpose flour
- 1 tbsp poppy seeds
- Preheat the oven to 400F.
- Grease a 12-cup muffin tin.
- Stir together the dry ingredients (flour, salt, baking powder and poppy seeds). Set aside.
- In a separate bowl, cream the sugar and butter together. Beat in eggs one at a time until well blended. Add yogurt and vanilla and mix well.
- Stir in dry ingredients with the wet ingredients and blend just until moistened through.
- Divide the batter into the 12 muffin cups.
- Bake for 15-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Best eaten the day they are baked.