Greek yogurt poppy seed muffins

    Greek yogurt adds creaminess to these poppy seed muffins that are perfectly moist and delicious. Try replacing poppy seeds with chopped nuts, fruit or chocolate's a great base muffin recipe.

    3 people made this

    Serves: 15 

    • 250g plain flour
    • 150g caster sugar
    • 2 teaspoons baking powder
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 225g 0% fat Greek yogurt
    • 180ml buttermilk
    • 60g butter, melted
    • 1 large egg, lightly beaten
    • 1 tablespoon poppy seeds
    • 1 teaspoon vanilla extract

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 190 C / Gas 5. Lightly grease or line 15 muffin holes with paper cases.
    2. Combine flour, sugar, baking powder, bicarbonate of soda and salt in a bowl using a whisk; make a well in the centre.
    3. Stir yogurt, buttermilk, butter, eggs, poppy seeds and vanilla extract together in a separate bowl; add to flour mixture, stirring just until muffin mixture is moist. Spoon mixture into paper cases.
    4. Bake in the preheated oven until tops are golden brown, about 18 minutes. Remove muffins from tin immediately and place on a wire cooling rack.


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

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