Go Back
–+ servings
Greek yogurt lemon poppy seed muffin with lemon glaze showing its tender crumb.
Print Recipe
No ratings yet

Greek Yogurt Lemon Poppy Seed Muffins with Lemon Glaze

Soft Greek yogurt lemon poppy seed muffins finished with a bright, sweet lemon glaze for an easy bakery-style breakfast or snack.
Prep Time15 minutes
Cook Time20 minutes
0 minutes
Total Time35 minutes
Servings: 12 muffins
Author: Rachel Oostdyk

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
  • zest of 2 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 fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/4 cup milk at room temperature

For the Lemon Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice

Instructions

Prepare the Muffins

  • Preheat the oven to 400°F (200°C). 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.
  • 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.
  • Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  • 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. Add the remaining tablespoon of lemon juice if a thinner consistency is desired.
  • Once the muffins have cooled, drizzle the lemon glaze over the tops using a spoon.

Notes

Store muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
For longer storage, freeze unglazed muffins for up to 3 months and add the glaze after thawing.
Bring eggs, yogurt, and milk to room temperature before starting for the smoothest batter.
These muffins are best enjoyed the day the glaze is added, since the glaze softens over time.