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A lemon poppy seed muffin with white icing sits in an orange wrapper on a cooling rack. A lemon slice and poppy seeds in a small dish are in the background.

Greek Yogurt Lemon Poppy Seed Muffins with Lemon Glaze

This is an easy muffin recipe that combines some of my favorite flavors and ingredients: lemon, poppy seeds and Greek yogurt. Thanks to the Greek yogurt, each muffin has four grams of protein. By adding the extra step of a homemade lemon glaze, you're making muffins that everyone will swear came from a high-end bakery.
I like to bake these lemon poppy seed muffins in bulk and store extras in the freezer. Then in the morning when I want something sweet for breakfast or a snack with my afternoon cup of coffee, I'll grab one and heat it up in the toaster oven. Because of the glaze, make sure you put down a piece of aluminum foil or the toaster oven's baking sheet. It will heat up and start to drip and you don't want to end up starting a fire or making your kitchen really smoky.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 290 kcal

Ingredients
  

For the Muffins

  • 2 cups all-purpose flour
  • 1 tablespoon poppy seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 2 zest of lemons
  • 2 large eggs at room temperature
  • 1/2 cup Greek yogurt (preferably full-fat) at room temperature
  • 1/2 cup vegetable oil
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 cup milk at room temperature

For the Lemon Glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons lemon juice

Instructions
 

Prepare the Muffins

  • Preheat the oven to 400 F.. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
  • In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda and salt.
  • In a large bowl, use your fingers to rub the lemon zest into the granulated sugar until it becomes fragrant and slightly moist. This is the basics of making a flavored sugar.
  • Add the eggs to the lemon-sugar mixture, whisking until smooth. Mix in the Greek yogurt, vegetable oil, lemon juice and vanilla extract until well combined.
  • Gently fold the dry ingredients into the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Stir until just combined. Avoid overmixing to prevent tough muffins.
  • Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  • Place the muffin tin in the preheated oven and bake for 18–20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Lemon Glaze

  • In a small bowl, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice until smooth. If you want a thinner consistency for your glaze, add an additional tablespoon of lemon juice.
  • Once the muffins have cooled, drizzle the lemon glaze over the tops using a spoon. Let set and enjoy.

Notes

Avoid overmixing the batter when combining the wet and dry ingredients. An overmixed batter results in tough muffins.

Nutrition

Calories: 290kcalCarbohydrates: 46gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 28mgSodium: 195mgPotassium: 91mgFiber: 1gSugar: 28gVitamin A: 53IUVitamin C: 12mgCalcium: 59mgIron: 1mg

Disclaimer

Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

Tried this recipe?Let us know how it was!