These healthy Lemon Poppy Seed Muffins are made with Greek yogurt and have a sweet lemon glaze. They're delicious for breakfast or as a snack.
Update: This recipe was originally posted in March 2014. The recipe and photos have been updated and republished in June 2021.
Nothing makes me think more of warm weather to come than a lemon poppy seed muffin. There's just something about that light and fresh citrus flavor that screams warm weather. Don't you think?
I used to eat a muffin for breakfast, every single day, for like 3 years straight. I'm pretty sure that I've had nearly every type of muffin that's out there. But a classic, like this healthy lemon muffin, is high up on my favorites list.
🥘 Ingredients for this recipe
- all purpose flour
- baking soda
- baking powder
- lemon zest
- lemon juice
- Greek yogurt
- poppy seeds
- powdered sugar
how do you make lemon poppy seed muffins from scratch?
- First, preheat your oven. Preheat the oven to 400 degrees and line a muffin pan with paper liners.
- Second, make your lemon sugar. Zest a lemon into the sugar and still to combine.
- Then, combine the wet ingredients. Add the melted butter, Greek yogurt, eggs, lemon juice, and vanilla to a bowl. Whisk in the sugar to combine.
- Next, mix together the dry ingredients. In a large bowl, combine the all purpose flour, baking powder, baking soda and salt.
- Then, combine into a batter. Mix the wet ingredients into the dry until just combined, folding in the poppy seeds at the end. Divide the batter into the muffin tins, filling each ¾ of the way full.
- After that, bake the muffins. Bake at 400 degrees for 5 minutes, then reduce the temperature to 375 and bake for 12-16 minutes.
- Finally, glaze the muffins. Let the muffins cool, then whisk together powdered sugar and lemon juice to form a glaze. Pour over the muffins.
FAQ's for the best lemon poppy seed muffins
- Are poppy seeds good for you? Yes! They are a good source of fiber and folic acid.
- How do you make moist muffins? The combination of Greek yogurt and butter in this recipe keeps the muffins moist. Make sure you don't overmix the batter or overbake the muffins as that will make them drier and denser.
- How to make lemon poppy seed muffins without yogurt? No yogurt, no problem! You can replace the yogurt with sour cream. Also, if you only have regular yogurt and not Greek, that works too!
Some of my other favorite muffins:
- Jumbo Banana Chocolate Muffins
- Bakery Style Blueberry Muffins
- Bakery-Style Chocolate Peanut Butter Muffins
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Lemon Poppy Seed Muffins
- ⅔ cup sugar
- 1 tablespoon lemon zest or zest of a whole lemon
- 1 stick unsalted butter melted and cooled slightly
- 2 large eggs
- ¾ cup plain Greek yogurt
- 2 tablespoon lemon juice or juice of 1 large lemon
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon poppy seeds
- 1 cup powdered sugar
- 2 tablespoon lemon juice
- Preheat the oven to 400 degrees and line a muffin pan with paper liners.
- Zest one lemon into the sugar and stir to combine. Melt the butter and let cool slightly.
- In a medium bowl, combine the melted butter, Greek yogurt, eggs, lemon juice and vanilla. Whisk in the sugar until combined.
- In a large bowl, combine the all purpose flour, baking powder, baking soda and salt.
- Whisk the wet ingredients into the dry until just combined, folding in the poppy seeds.
- Divide the batter into the prepared muffin pan, filling each about ¾ of the way full.
- Bake for 5 minutes, then reduce the oven temperature to 375 and bake for 12-16 minutes more, until a toothpick inserted in the center of the muffin comes out clean.
- Transfer muffins to a wire rack to cool.
- While muffins are cooling, whisk powdered sugar and lemon juice together in a small bowl.
- Pour lemon glaze over the muffins.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.
- ⅔ cup sugar
- grated zest of 2 lemons
- juice of 1 lemon
- 1 stick unsalted butter, melted and cooled
- ¾ cup sour cream or plain Greek yogurt
- 2 eggs
- 1 ½ tsp. vanilla
- 2 cups all-purpose flour
- 2 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- 2 tbsp. poppy seeds
- 1 cup powdered sugar, sifted
- 2-3 tbsp. lemon juice