3 cups all purpose flour
2 cups sugar
3 tablespoons canned poppy seed filling (we had this on hand, otherwise you can use regular poppyseeds)
1/2 teaspoon of salt
1 teaspoon baking soda
1 cup softened butter
4 large eggs
2 cups plain yogurt- do not use fat free! (I used 2% plain Greek yogurt)
2 teaspoons almond extract (3 if you want intense almond flavor)
Preheat oven to 400.
Whip up butter and sugar until it is light and fluffy. Scrape sides as needed. Add eggs one at a time and mix in. Add poppyseeds and almond extract. Next add salt and bakin soda and mix in. Now add flour slowly and don't over mix. The dough will be thick.
Using a scooper, portion into cupcake pan so that cups are about level but full. Bake 18-20 min until a toothpick inserted into middle comes out clean.
These muffins will be dense and almost pound cake-like. Perfect with coffee:)
