Best Lemon Poppy Seed Muffins with Greek Yogurt

Indulge in these moist and tangy muffins. These are the best lemon poppy seed muffins with Greek yogurt. They are perfectly balanced with sweetness, zest, and tang in every bite!

Lemon Poppy Seed Muffins baked to perfection with a bite taken out to showcase the moist interior filled with poppy seeds.

There is a reason these are the best lemon poppy seed muffins with Greek yogurt. They’re delightfully sweet, tangy, and zesty. The Greek yogurt adds such a creamy texture and they are extra moist with olive oil instead of butter.

The combination of textures in these lemon poppy seed muffins will make you smile ear to ear. They pair perfectly with hot coffee or tea and make for a quick grab-and-go breakfast for those busy mornings.

Some other of my family’s favorite muffin snacks include these mini banana oat muffins, and these banana chip muffins for a snack or quick breakfast when heading out the door in the mornings.

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Ingredients needed to make the best lemon poppy seed muffins with Greek yogurt.

INGREDIENT NOTES

  • Olive Oil: Instead of butter we use olive oil in this recipe which makes these muffins extra moist.
  • Greek Yogurt: Full-fat plain Greek yogurt works best for this recipe.
  • Lemon: Freshly squeezed lemon juice works best for this recipe including lemon zest.
  • Sugar: Granulated sugar works best for this recipe giving these muffins the perfect amount of sweetness.
  • Eggs: Eggs help bind and hold all the ingredients together in these lemon poppy seed muffins.
  • Flour: This recipe uses all-purpose flour.
Lemon poppy seed muffins added in to a muffin tin and ready to be baked. This recipe makes 12 muffins.
  • Baking Soda/Baking Powder: Both baking powder and soda are used in this recipe to help create a nice fluffy muffin.
  • Salt: To help offset the sweetness, we added some sea salt to the ingredients.
  • Poppy Seeds: Lots of poppy seeds are used in this recipe to give these tasty lemon poppy seed muffins some great texture and a slightly nutty taste.

STEP-BY-STEP INSTRUCTIONS

  • Preheat the oven to 350°F
  • Zest the lemon and set aside. Cut the lemon in half and extract the juice only into a small bowl.
  • In a large mixing bowl, mix together the olive oil, Greek yogurt, lemon juice, and sugar, until well combined.
Wet and dry ingredients ready to be combined and mixed together for these best tasting lemon poppy seed muffins.
  • Mix in eggs one at a time.
  • In a small mixing bowl, mix together flour, baking powder, baking soda, poppy seeds, and salt.
  • Slowly add the dry mixture to the wet mixture until combined.
  • Mix in the lemon zest.
All ingredients incorporated together with the lemon zest added and ready to me mixed into these tasty lemon poppy seed muffin with yogurt.
  • Spray a muffin tin with spray oil.
  • Fill each muffin slot three-quarters full.
Lemon poppy seed muffin batter all mixed together and being added into a lightly greased muffin tin.
  • Bake for 16 minutes.
  • Remove from oven and let cool for 5 minutes.
  • Remove muffins from muffin tins and place them on a cooling rack to cool for another 10 minutes before serving.

GLAZE RECIPE

  • 2 1/2 tbsp lemon juice
  • 2 tbsp Greek yogurt
  • 2 cups powdered sugar

Mix all three ingredients together until combined. Drizzle over top of the lemon poppy seed muffins when ready to serve to prevent them from going soggy.

Lemon poppy seed muffins on a cooling rack ready to be cooled before served.

EXPERT TIPS

Don’t Overmix Your Batter: When incorporating the ingredients for these best lemon poppy seed muffins, combine ingredients until just combined. If there are a few small clumps that is fine!

Flour Measuring: Make sure you properly measure out the flour, I like to scoop and then slide my finger across the top to make for an even scoop without packing down the flour.

STORAGE TIPS

When it comes to storing these delicious easy lemon poppy seed muffins, you can add them to an airtight container once they are cooled completely. This will keep them fresh for 3-4 days and prevent them from drying out.

You can also refrigerate these muffins. If you want to refrigerate I recommend wrapping each muffin individually in press-n-seal, then adding them to an air-tight container and refrigerating. This will help keep them fresh for 5-7 days.

The best lemon poppy seed muffins baked to perfection and ready to be placed on a cooling rack.

FREEZER INSTRUCTIONS

These bakery-style lemon poppy seed muffins freeze well, which makes for a quick snack, or breakfast! To freeze these muffins, make sure you let the cool completely, then individually wrap them.

Once they are wrapped place them in a freezer-safe Ziploc bag and freeze for up to three months to maintain freshness. Once you are ready to enjoy them, remove one (or however many you want) and allow it to thaw at room temperature.

Lemon poppy seed muffins with Greek yogurt being cooled on a cooling rack.

WHY THIS RECIPE WORKS

The key to this healthier lemon poppy seed muffin recipe and why it works starts with Greek yogurt. Greek yogurt adds moisture and some tang. Using olive oil instead of butter also adds moisture, extra flavor, and softness.

The fresh lemon juice and zest from the lemon also add a nice citrus taste and compliments the sweetness of the sugar with its acidity.  This lemon poppy seed muffin is easy to make and simplified using minimal ingredients and no chill time.

SUBSTITUTIONS

Butter: Instead of using olive oil you can use butter. The ratio is 1:1. For this recipe, you will use ½ cup of butter.

Lemon poppy seed muffins cooled and a bite taken out of one to showcase the tasty inside. Ready to serve!

FREQUENTLY ASKED QUESTIONS (FAQ’s)

Can I use store-bought lemon juice instead of fresh lemon juice for lemon poppy seed muffins?

Fresh lemon juice is best for flavor; however, you can use store-bought lemon juice. The taste may be slightly different. Fresh lemon has a more vibrant fresh citrus taste.

Can I omit the poppy seeds from the lemon poppy seed muffin recipe?

Yes! However, the poppy seeds add such a nice crunchy texture to these lemon poppy seed muffins. The muffins will still have a great lemon taste, just without the poppy seeds.

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best lemon poppy seed muffins with greek yogurt on a cooling rack, ready to be served.

Best Lemon Poppy Seed Muffins with Greek Yogurt

A tasty, healthier, and easy lemon poppy seed muffin with a glaze that makes for a great breakfast or snack, that will be sure to have you coming back for a second go.
5 from 11 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 16 minutes
Additional Time: 30 minutes
Total Time: 56 minutes
Servings: 12
Calories: 261kcal
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Equipment

Ingredients  

  • ½ cup olive oil extra virgin
  • ¾ cup plain Greek yogurt
  • 1 lemon large, fresh, both juice, and zest
  • 1 cup granulated sugar
  • 2 eggs large
  • 2 cups all-purpose flour
  • ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 2 tbsp poppy seeds
  • oil spray

Instructions

  • Preheat the oven to 350°F
  • Zest the lemon and set aside. Cut the lemon in half and extract the juice only into a small bowl.
  • In a large mixing bowl, using a hand mixer, mix together the olive oil, Greek yogurt, lemon juice, and sugar, until well combined.
  • Mix in eggs one at a time.
  • In a small mixing bowl, mix together flour, baking powder, baking soda, poppy seeds, and salt.
  • Slowly add the dry mixture to the wet mixture until combined.
  • Mix in the lemon zest.
  • Spray a muffin tin with spray oil.
  • Fill each muffin slot three-quarters full.
  • Bake for 14-16 minutes.
  • Remove from oven and let cool for 10 minutes.
  • Remove muffins from muffin tins and place them on a cooling rack to cool for another 10 minutes before serving.
  • If you'd like to make a glaze please see the recipe notes below.

Notes

GLAZE RECIPE
2 1/2 tbsp lemon juice
2 tbsp Greek yogurt
2 cups powdered sugar
STORAGE TIPS
When it comes to storing these delicious easy lemon poppy seed muffins, you can add them to an airtight container (link) once they are cooled completely. This will keep them fresh for 3-4 days and prevent them from drying out.
You can also refrigerate these muffins. If you want to refrigerate I recommend wrapping each muffin individually in press-n-seal (link). This will help keep them fresh for 5-7 days.
FREEZER INSTRUCTIONS
These bakery-style lemon poppy seed muffins freeze well, which makes for a quick snack, or breakfast! To freeze these muffins, make sure you let the cool completely, then individually wrap them.
Once they are wrapped place them in a freezer-safe Ziploc bag (link) and freeze for up to three months to maintain freshness. Once you are ready to enjoy them, remove one (or however many you want) and allow it to thaw at room temperature.
SUBSTITUTIONS
Butter: Instead of using olive oil you can use butter. The ratio is 1:1. For this recipe, you will use ½ cup of butter.
Course Snack
Cuisine Desserts
Keyword baking, breakfast, desserts, lemon poppy seed, muffins, quick breakfast, snacks

Nutrition

Serving: 1g | Calories: 261kcal | Carbohydrates: 36g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 225mg | Potassium: 76mg | Fiber: 1g | Sugar: 18g | Vitamin A: 43IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg
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