Lemon Poppy Seed Muffins

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These healthy Lemon Poppy Seed Muffins are made with Greek yogurt and have a sweet lemon glaze.

Prep Time15

Cook Time21

Total Time36

Course: Baking, Breakfast, Muffins

Cuisine: American

Keyword: healthy lemon poppy seed muffins, lemon poppy seed muffins, lemon poppy seed muffins from scratch, lemon poppy seed muffins with yogurt

Servings: muffins

Calories: 255kcal

Author: NicholeL

Ingredients

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

Glaze:

1 cup powdered sugar
2 tablespoon lemon juice

Instructions

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.

Notes

Store muffins in an air-tight container for 3-4 days. If your glaze is too thin, add additional powdered sugar 1 tablespoon at a time until it reaches the desired consistency.

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