⏱️ Prep Time: 15 minutes • 🍳 Cook Time: 18 minutes

These fluffy, bright muffins are bursting with fresh lemon flavor, have that delightful crunch from poppy seeds, and get a dreamy honey glaze drizzle on top. Perfect with coffee, tea, or as a sweet little snack throughout the day.

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*Bright, zesty lemon muffins with poppy seeds and a glossy honey glaze—just the thing for a spring morning.*

I’ve been craving citrus everything lately, and these muffins hit the spot perfectly. They’re easy to make, don’t require a mixer, and the ingredients are super pantry-friendly. The honey glaze adds just enough sweetness without overpowering that fresh lemon flavor—great for brunch spreads or gifting to a neighbor!

One thing I love about this recipe is how light and fluffy the crumb turns out, thanks to the yogurt. It gives the muffins just the right amount of moisture without making them heavy. The lemon zest is key—don’t skip it! It gives you that punch of natural citrus oil that just can’t be replaced with juice alone. And the poppy seeds? A classic pairing that adds that little texture surprise in every bite.

You can totally bake these ahead and glaze them when ready to serve. I also like freezing a batch (unglazed) and warming one up for an afternoon treat. The glaze can be made thicker for more of an icing, or kept thin and glossy to soak into the muffin tops. Either way, your kitchen will smell like spring and sunshine and happiness.

🍽️ Servings: 12 • 🔥 Calories/Serving: 210

Ingredients

For the muffins:

1¾ cups all-purpose flour
¾ cup granulated sugar
2 tbsp poppy seeds
1 tbsp lemon zest (from 2 lemons)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup plain Greek yogurt
½ cup unsalted butter, melted and slightly cooled
2 large eggs
¼ cup fresh lemon juice
1 tsp vanilla extract

For the honey glaze:

½ cup powdered sugar
1½ tbsp honey
1–2 tbsp lemon juice (to desired consistency)

Steps

Step 1

Preheat the oven to 375°F and line a muffin tin with paper liners.

Step 2

In a large bowl, whisk together the flour, sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt.

Step 3

In a separate bowl, whisk the yogurt, melted butter, eggs, lemon juice, and vanilla until smooth.

Step 4

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.

Step 5

Divide the batter evenly among the 12 muffin cups, filling about ¾ of the way.

Step 6

Bake for 16–18 minutes, or until a toothpick comes out clean and the tops are lightly golden.

Step 7

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 8

Whisk together all glaze ingredients in a small bowl until smooth.

Step 9

Drizzle the honey glaze over cooled muffins. Let set before serving.

Make it your own!

🍯 Try a maple glaze
Use maple syrup instead of honey for a cozier, fall-like twist.
🥥 Make it dairy-free
Use coconut yogurt and melted coconut oil in place of Greek yogurt and butter.
🧁 Turn them into mini muffins
Bake for 10–12 minutes for bite-sized treats perfect for brunch boards or kids' lunches.
🌾 Go gluten-free
Swap the all-purpose flour for a 1:1 gluten-free baking flour blend.