For extra flavor, try browning the butter before melting it. This adds a nutty depth to the muffins. Don't have buttermilk? You can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling it with milk to equal ¾ cup. Let it sit for 5 minutes before using. These muffins are best enjoyed within 2-3 days. Store them in an airtight container at room temperature, or freeze for longer storage. Mix-in suggestions: chopped nuts, blueberries, chocolate chips, lemon zest, dried cranberries.
Greek Yogurt Poppy Seed Muffins
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING15 People
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VIEWS40
These Greek Yogurt Poppy Seed Muffins are unbelievably moist and tender, boasting a delightful tang and subtle sweetness. They're the perfect treat for breakfast, brunch, or a midday snack – and incredibly versatile! Feel free to experiment with different mix-ins to create your own signature muffin.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate24 g
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Cholesterol21 mg
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Fiber1 g
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Protein4 g
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Saturated Fat2 g
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Sodium270 mg
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Sugar11 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375 degrees F (190 degrees C). Prepare a 12-cup muffin tin with cooking spray or line with paper liners. (5 minutes)
02
StepIn a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. (5 minutes)
03
StepIn a separate bowl, whisk together the Greek yogurt, buttermilk, melted butter, egg, poppy seeds, and vanilla extract. (3 minutes)
04
StepPour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix; a few lumps are perfectly fine. (3 minutes)
05
StepDivide the batter evenly among the prepared muffin cups, filling each about ¾ full. (5 minutes)
06
StepBake in the preheated oven for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. (20 minutes)
07
StepLet the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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Kyle Leuschke
Jun 26, 2025I followed the recipe exactly and the muffins were amazing!
Trinity Hegmann
May 4, 2025The recipe is very forgiving. I didn't have buttermilk, so I used milk with a tablespoon of lemon juice and it worked great.
Payton Will
Apr 5, 2025Quick, simple, and delicious. What more could you ask for?
Mittie Jacobi
Mar 23, 2025Great base recipe. I added chocolate chips and it was delicious!
Clementina Bosco
Mar 14, 2025These muffins are so easy to make and always come out perfect!
Emily Lednerkuphal
Mar 8, 2025I love how moist and fluffy these muffins are. The Greek yogurt makes all the difference.
Mikel Ricelegros
Mar 4, 2025My kids devoured these. They are now a staple in our house!
Lazaro Hansen
Jan 28, 2025I substituted blueberries for the poppy seeds and they were a huge hit!