These Greek Yogurt Lemon Poppyseed Muffins are soft, fluffy, and filled with lemon-y flavour! Welcome to poppyseed heaven!

PLEASE NOTE: All comments on this post got deleted during a hosting transfer! My apologies if your comment got deleted! 

Greek Yogurt Lemon Muffins

I had a dream the other night that I went to prison (thank you Orange is The New Black binge-watching) but the dream never pointed out why. Now I know why. Addiction to these Greek Yogurt Lemon Poppyseed Muffins.

It’s officially a thing.

Greek Yogurt Lemon Muffins

These muffins are my new favourite thing, and I’m trying really hard to keep devouring them. I can’t even explain how fluffy and moist they are. Sometimes we see “moist” as bad but I mean not dry – something you could eat again and again without any need to drink any water.

Not that I’m speaking from experience…

Greek Yogurt Lemon Muffins

Before I go on more about the muffins, let’s talk about the glaze. THE GLAZE. Not that the muffins even needed it, the glaze introduces even more of a lemon punch to these muffins that resulted in me attempting to eat it by itself. Sigh. I want to put the glaze on everything.

While I’m not going to say these are “healthy” – we can all take a break right? – a small swap I did made a huge difference in how amazing these muffins were – greek yogurt! I cut the butter in half and used greek yogurt in it’s place which resulted in the increase in fluffiness, moistness and lightness all at once. I used Chobani 2% Plain Greek Yogurt and ta-dah – we are bringing you a giveaway from Chobani today! It’s a win win!

Greek Yogurt Lemon Muffins

We teamed up with Chobani to give away one case of Chobani yogurt. The giveaway will run from June 26, 2014 to July 7, 2014 at 11:59 pm. All you need to do to enter is to follow the directions in the widget below! Happy entering and good luck!


If you enjoyed these Greek Yogurt Lemon Poppyseed Muffins, you’ll also enjoy these Lemon Cupcakes with Whipped Buttercream!

Lemon Cupcakes with Whipped Buttercream Frosting

Want more breakfast? You’d love these Blueberry Lemon Pancakes with Lemon Curd!
Blueberry Lemon Pancakes
Check out all my lemon recipes!
Greek Yogurt Lemon Muffins

Greek Yogurt Lemon Poppyseed Muffins

by: Jessica in the Kitchen
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 12 servings
Course Breakfast
Keyword Nut Free, Vegetarian
  • 1/4 cup unsalted butter room temperature
  • 1/4 cup greek yogurt I used Chobani 2% Plain Greek Yogurt
  • 2 tsp. lemon zest
  • 1 cup brown sugar
  • 1 egg room temperature
  • 1 tsp. vanilla
  • 2 cups cake flour
  • 2 tsp. baking powder
  • 1 1/2 tsp fine sea salt
  • 6 tablespoons lemon juice
  • 1/2 cup milk
  • 3 tablespoons poppy seeds

Lemon Glaze:

  • 1/2 cup powdered sugar
  • 1 1/2 tablespoons lemon juice


  • Add 1 tablespoon of the lemon juice in the milk to create buttermilk. Set aside.
  • Preheat oven to 375 degrees Fahrenheit. Spray a muffin pan with non-stick flour spray. In a mixer, cream the butter, greek yogurt and the sugar together with the lemon zest for about 3 minutes.
  • While mixing, combine the cake flour, baking powder and sea salt together. Set aside. In the butter greek yogurt mixture, add one egg and the vanilla to combine for another 30 seconds, scraping down the bowl. Add the 5 tablespoons of lemon juice and mix to combine for another 30 seconds. The batter will be watery.
  • Add the flour mixture to the bowl, alternating in sets of three with the buttermilk, ending with the flour.
  • Add the poppy seeds and mix one last time to distribute them throughout the batter. Using a 1/4 cup measuring cup, pour the batter into each of muffin hole; they should be filled about ⅓ cup way high.
  • Bake for 20-22 minutes (watch so that the edges do not burn) until a toothpick inserted midway comes out clean. Remove from oven and place on a baking rack, allowing to cool for about 10 minutes.

Lemon Glaze

  • Mix the powdered sugar and lemon juice together - note the glaze is very lemon-y and if you'd prefer a sweet glaze you can replace the lemon juice with milk.
  • Pour glaze over the muffins - about a teaspoon per cupcake. Allow to set (about 5 minutes) and enjoy!
Prep time includes cooling time.
by Jessica

leave a comment


  1. Dreams can be so strange 🙂 I try not to analyze it too much, why do they never make sense? Your muffins look so pretty and lemon poppyseed is an awesome flavor combo!

  2. Mary Frances says:

    Haha! I’m in jail too 🙂 Me and muffins result in binge eating every.single.time. Especially lemon poppy seed! But since these are so healthy, no guilt, no crime, right? 😉 Pinning!

  3. Arpita@ TheGastronomicBong says:

    Amazing- looking muffins you got there…. love the lemon, yogurt and poppy seeds combination.. I bet it they taste fabulous.. 😀

  4. Absolutely LOVE this classic recipe! LOVE this combo of flavors!

  5. Tahnycooks says:

    I would totally be addictive to these too! Love lemon!

  6. Liz says:

    My daughter is addicted to poppyseed muffins! Yours sound amazing!!!

    PS…I don’t see a widget. Is it just me?

    • Jessica says:

      Thanks Liz! And THANK YOU for putting that out to me! My blog has been through a rigmaroll today…this post got deleted in a transfer service and I guess the widget got knocked out. I just added it back in! 🙂

  7. Liz says:

    Hi there, I was just wondering if there was a particular reason for why you chose to use cake flour instead of all purpose flour? Will it make a big difference if I use a-p instead?

    • Jessica says:

      Hi Liz,

      No it shouldn’t! Cake flour tends to be lighter, but if you sift the all purpose flour it’ll be the same.

  8. hmm this sounds nice and quite simple to make. Thanks for sharing this recipe.


  9. Steph says:

    Made this as a whole loaf with spelt flower, so good!

    • Jessica says:

      Yay!! So happy you enjoyed Steph and thanks for letting me know re the changes!! Thanks for your feedback!

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