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Freshly baked pumpkin muffins topped with drizzled cream cheese icing and spices. Perfect for fall snacks and holiday desserts.
Tina

Greek Yogurt Lemon Poppy Seed Muffins with Lemon Glaze

These Greek Yogurt Lemon Poppy Seed Muffins are soft, moist, and lightly sweet with a fresh lemon flavor in every bite. Using Greek yogurt keeps the muffins tender without making them heavy, while poppy seeds add a gentle crunch. The lemon glaze on top adds just enough sweetness to balance the citrus, making these muffins easy to bake, simple to serve, and perfect for everyday baking.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

For the Muffins:
  • 2 cups all-purpose flour
  • 1 tablespoon poppy seeds
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 2 zest lemons
  • 2 eggs at room temperature, large
  • ½ cup Greek yogurt preferably full-fat, at room temperature
  • ½ cup vegetable oil
  • ¼ cup fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • ¼ cup milk at room temperature
For the Lemon Glaze:
  • 1 cup powdered sugar
  • 3 tablespoon lemon juice fresh

Method
 

  1. Preheat the oven to 400°F (200°C). Line a 12-cup muffin pan with liners or lightly grease each cup.
    In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
  2. In a large bowl, rub the lemon zest into the sugar using your fingers until the sugar smells fresh and looks slightly moist.
    Add the eggs to the lemon sugar and whisk until smooth.
  3. Mix in the Greek yogurt, vegetable oil, lemon juice, and vanilla extract until fully combined.
  4. Add the dry ingredients to the wet mixture in batches, alternating with the milk. Start and end with the dry ingredients.
  5. Gently stir just until combined. Do not overmix.
  6. Spoon the batter evenly into the muffin cups, filling each about two-thirds full.
  7. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
    Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  8. In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice if needed to reach your preferred glaze consistency.
  9. Drizzle the glaze over the cooled muffins using a spoon.