InRecipes, Snacks

The Tastiest Lemon Poppy Seed Muffins

A tasty, healthier, and easy lemon poppy seed muffin with a glaze that makes for a great breakfast or snack, that will be sure having you coming back for a second go.

With the Christmas season approaching it means gatherings with friends and family, which oftentimes are all associated with food. AND wine of course! #cheers

Needing to bring along something for a dessert or snack, especially if it’s a brunch? How about lemon poppy seed muffins.



Fresh lemon, fresh glaze, and a load of zesty lemon flavour.

There is something to be said about fresh lemon juice. These muffins are made fresh using fresh lemon juice, fresh lemon zest and topped with a fresh lemon glaze. 

So much freshness, which makes for a GREAT tasting muffin. The poppy seeds also add a boost of amazing flavour. While poppy seeds aren’t something that we always have on our spice rack, it is pretty easy to find in the grocery store in the spice section. 


Easy ingredients, healthier choices, and a boost of amazing flavour.

  • One of the main ingredients in this recipe is, of course, the lemon. You want to make sure you have a fresh lemon for juicing because you’ll need the lemon juice and you will also need some zest from the peel.
  • You will notice that I didn’t use butter in this recipe. I wanted to try and stick to healthier ingredients. I decided to go with Greek yogurt and Extra Virgin Olive Oil. I added in some oil instead of using all yogurt because Greek yogurt tends to be dense when it comes to baking. 
  • I also used organic sugar in my recipe. I chose organic {white} sugar because it is in it’s most natural state and not processed as much as refined sugar. 
  • When it comes to flour you can either go all whole wheat {please note that whole wheat flour has a distinct taste and a change in colour} or 50/50. When I say 50/50 I mean half white and half brown flour. You can also just use white flour. 
  • Once these muffins have baked, be sure to let them cool in the muffin tin for 10 minutes before removing them, and placing on a wire rack to continue cooling. 


The best way to store muffins.

There is no way we would eat a dozen muffins in a couple of days, so the best way to store them to keep them fresh is in the freezer. Before freezing them make sure they are completely cooled, and I recommend skipping to glaze if freezing. 

You can freeze them in an airtight container, or in a Ziploc bag with as much air as possible removed from the bag. When you’re ready for one, simply thaw for a couple of hours on the counter or heat in the microwave for 45 seconds. 

If you want to make the glaze you can refrigerate the glaze for 4-5 days in a container in the fridge and use it as needed. Bring glaze to room temperature or heat in the microwave for 20 seconds. 


A burst of sweetness and tang.

You can enjoy these muffins without the glaze, however, if you want to add to the lemon flavour I highly recommend adding the lemon glaze. For this glaze recipe, you will notice that I also used Greek yogurt. 

For the glaze recipe, I did use powdered sugar, because it works best when looking for that glossy top that is a little sticky and sweet. With the added lemon juice it just makes the flavour of this muffin pop even more with lemon flavour.


PS. If you are looking for other recipes to try, be sure to check these out:

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

A tasty, healthier, and easy lemon poppy seed muffin with a glaze that makes for a great breakfast or snack, that will be sure having you coming back for a second go.

Prep Time 8 minutes
Cook Time 14 minutes
Additional Time 10 minutes
Total Time 32 minutes


  • 2 cups of all-purpose flour, or whole wheat, or 50/50 {half white/half whole wheat}
  • 1 tsp of baking soda
  • 1/2 tsp of baking powder
  • 1/2 tsp of sea salt
  • 2 eggs
  • 1 cup of organic sugar
  • 3 tsp of lemon zest {approx. one full medium-sized lemon}
  • Juice from a fresh lemon {use the lemon you used for zest, approx. 1/4 of a cup}
  • 3/4 of a cup of plain Greek yogurt
  • 1/4 of a cup of Extra Virgin Olive Oil
  • 2 tbsp of poppy seeds
  • 2 cups of powdered sugar
  • 2 tbsp of Greek yogurt
  • 2 1/2 tbsp of lemon juice


  1. Preheat oven 375.
  2. Grease a muffin tin with spray oil.
  3. In a medium-sized mixing bowl, mix together flour, baking soda, baking powder, and salt.
  4. Using a stand mixer/mixing bowl, whisk together your sugar, greek yogurt, and EVOO, until smooth and combined. Whisk in eggs one at a time. Whisk in your lemon juice until combined.
  5. Slowly whisk in your dry ingredients with the lemon mixture.
  6. Using a spatula fold in your lemon zest and poppy seeds.
  7. Measure out the mixture into greased muffin tins, about 2/3 way full
  8. Bake for 12-14 minutes {check at the 12 min mark}.
  9. GLAZE: whisk all the ingredients together using a stand mixer or hand mixer, whisking until the mixture thickens.


*Check muffins at 12 min mark*

*You can use lemon juice from the bottle*


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