Daily Dish

Daily Dish

Luscious Lemon Poppy Seed Muffins

Healthy Fact of the Day

Greek yogurt adds moisture and a boost of protein to these lemon poppy seed muffins. The poppy seeds provide fiber and a nutty crunch, while the fresh lemon zest and juice contribute vitamin C and bright flavor.



For the Muffins:

  • 2 cups all-purpose flour
  • 1 tablespoon poppy seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 cup plain Greek yogurt
  • Zest of 2 lemons
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon vanilla extract


For the Lemon Glaze (Optional):

  • 1 cup confectioners’ sugar
  • 2-3 tablespoons freshly squeezed lemon juice



  1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.

  2. In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside.

  3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

  4. Beat in the eggs one at a time, then stir in the Greek yogurt, lemon zest, lemon juice, and vanilla extract until well combined.

  5. Gradually mix the dry ingredients into the wet ingredients until just combined, being careful not to overmix.

  6. Divide the batter evenly among the prepared muffin cups, filling them about 3/4 full.

  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

  8. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

For the Lemon Glaze (Optional):

  1. In a small bowl, whisk together the confectioners’ sugar and lemon juice until you reach your desired glaze consistency.
  2. Drizzle the lemon glaze over the cooled muffins.


Enjoy these moist and tangy lemon poppy seed muffins for a delightful breakfast, snack, or lemon-y dessert treat!

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