Lemon Poppyseed Muffins

When life gives you lemons … and poppyseeds … and greek yogurt … make these muffins.

Not that life is really likely to give you any of those – unless the grocery store is “life” and opening up your wallet is “giving.” Nonetheless, make these muffins.

I’d talk about how delicious they are, but you already know that. Just look at ’em. Moist, zingy Greek yogurt lemon cake packed with yummy little poppyseeds and topped with a kicky glaze. Let’s be real, they’re pretty much cupcakes for breakfast, but that’s why we love muffins, am I right?

Make some for Mom for Mother’s Day. Make some for National Teacher Appreciation Week. Make some because today is National Windmill Day, if you really need a reason. Just make them.

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Lemon Poppyseed Muffins

Prep: 15 minutes mins

Cook: 20 minutes mins

Total: 35 minutes mins

Author: Kare

Yield: 12 muffins

Moist, zingy Greek yogurt lemon muffins packed with yummy little poppyseeds and finished with a kicky lemon glaze.

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Ingredients

For the muffins:

• 2 cups all-purpose flour (240 grams)
• 3/4 cup granulated sugar
• 2 tablespoons poppy seeds (12 grams, plus a few pinches for topping the finished muffins if you like)
• 2 teaspoons baking powder (7 grams)
• 1/2 teaspoon baking soda (2 grams)
• 1/2 teaspoon fine-grain sea salt (or table salt, 3 grams)
• 1 cup plain Greek yogurt (225 grams)
• 2 large eggs
• 1/2 cup vegetable oil (can sub canola oil, melted butter, or melted coconut oil; 105 grams)
• 1 tablespoon freshly grated lemon zest (about 1 tablespoon, from one medium-size lemon; 5 grams)

For the glaze:

• 1 cup powdered sugar (sifted, 95 grams)
• 2 tablespoons fresh-squeezed lemon juice (from the zested lemon, 30 grams)

Instructions

Make the muffins:

• Preheat the oven to 350 degrees Fahrenheit. Place cupcake liners in a standard-sized muffin tin and set aside.
• In a medium bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
• In a small bowl, whisk together the Greek yogurt, eggs, vegetable oil, and lemon zest until completely combined.
• Pour the wet ingredients over the dry ingredients. Using a spatula, fold the ingredients together just until combined.
• Divide the batter evenly between the 12 muffin cups. I like to use an ice cream scoop which makes this task super easy!
• Bake 20-25 minutes, until a toothpick or cake tester inserted into the center of one of the muffins comes out clean.
• Let cool for about five minutes, then move the muffins to wire rack. Allow to cool for about 15 more minutes before adding the glaze. They don't have to be cold-cold, but cooler is good.

Make the glaze:

• Sift the powdered sugar into a small bowl. Add the lemon juice and stir together with a fork until smooth.

Dip and garnish the muffins:

• One by one, dip the muffins upside-down into the glaze until covered. Place right-side up back on the wire rack. Sprinkle tops with a few extra poppyseeds if desired.
• Let cool until the glaze is well-set.

Notes

3/2/2026 recipe update: I’ve reworked this recipe quite a bit, editing some of the ingredients and simplifying the directions. I think it’s improved a lot with the edits! If you prefer the old recipe, please email me (kitchentreaty at gmail dot com) and I’ll be happy to send it your way.

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