These Healthy Greek Yogurt Lemon Poppy Seed Muffins are a delightful blend of tangy citrus and nutty crunch, all wrapped in a soft, moist crumb. Bursting with bright lemon flavor and speckled with poppy seeds, they’re a guilt-free treat that’s ready in just 30 minutes—perfect for busy mornings or a quick snack.
Packed with protein-rich Greek yogurt and wholesome ingredients, these muffins are as nutritious as they are delicious. The zesty lemon glaze adds a sweet-tart finish, while the tender texture and subtle crunch make every bite irresistible. Whether you’re craving a light breakfast or a midday pick-me-up, these muffins are sure to brighten your day with their fresh, vibrant flavors.
Ingredients for Healthy Greek Yogurt Lemon Poppy Seed Muffins
- 2½ cups white whole wheat flour (or substitute with all-purpose flour if preferred)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup coconut oil, melted (can substitute with unsalted butter or olive oil)
- ½ cup honey (or maple syrup for a vegan option)
- ½ cup plain Greek yogurt (use non-dairy yogurt for a vegan version)
- 6 Tablespoons lemon juice, freshly squeezed (about 2 medium lemons)
- 2 lemons, zested
- 2 eggs, room temperature (or flax eggs for a vegan alternative)
- 2 teaspoons vanilla extract
- 1½ Tablespoons poppy seeds
Step-by-Step Instructions
- Preheat the oven to 425°F (220°C). Line a 12-count muffin tin with liners or spray with non-stick spray. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted coconut oil, honey, Greek yogurt, lemon juice, and lemon zest until fully combined. Add the eggs and vanilla, and mix thoroughly.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. Gently fold in the poppy seeds.
- Fill the muffin tin: Pour the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake: Bake at 425°F (220°C) for 5 minutes, then reduce the heat to 350°F (175°C) and bake for another 8-10 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely.
- Store: Keep in an airtight container for up to 5 days or freeze in a gallon-sized freezer bag for up to 30 days. Perfect for a quick breakfast or snack!
Brighten Up Your Muffins: Sauce and Topping Ideas
Add a zesty twist to your muffins with a simple lemon glaze! Mix 1 cup powdered sugar with 2-3 tablespoons lemon juice until smooth, then drizzle over cooled muffins. For a creamy option, try a dollop of whipped coconut cream or a smear of lemon curd. If you’re feeling adventurous, sprinkle with extra lemon zest or a handful of fresh berries for a pop of color and flavor.
Perfect Pairings: Serving Suggestions
These muffins are a versatile treat! Enjoy them as a quick breakfast with a side of Greek yogurt and a drizzle of honey. For a light snack, pair them with a cup of herbal tea or a refreshing iced lemonade. They also make a delightful addition to brunch spreads alongside fresh fruit salads or savory egg dishes.
Keep Them Fresh: Storage and Reheating Tips
Store your muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To freeze, place them in a gallon-sized freezer bag with parchment paper between layers to prevent sticking. When ready to enjoy, thaw at room temperature or warm in the microwave for 10-15 seconds for a fresh-from-the-oven feel.
Mix It Up: Recipe Variations
Customize your muffins to suit your taste! Swap lemon zest for orange zest for a citrusy twist, or add 1/2 cup blueberries for a burst of sweetness. For a nutty flavor, fold in chopped almonds or walnuts. If you’re out of Greek yogurt, sour cream or applesauce makes a great substitute while keeping the muffins moist.
Quick Tips for Busy Bakers
Save time by prepping your dry ingredients the night before and storing them in a sealed container. Use a microplane grater for quick and easy lemon zesting, and squeeze your lemon juice in advance to streamline the process. For even baking, use an ice cream scoop to portion the batter into the muffin tin—it’s a game-changer!
Healthy Greek Yogurt Lemon Poppy Seed Muffins
Ingredients
Dry Ingredients
- 2½ cups white whole wheat flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ¼ cup coconut oil, melted
- ½ cup honey
- ½ cup plain greek yogurt
- 6 Tablespoons lemon juice, freshly squeezed
- 2 lemons, zested
- 2 eggs, room temperature
- 2 teaspoons vanilla
- 1½ Tablespoons poppy seeds
Instructions
- Preheat oven to 425 degrees. Place muffin liners in a 12-count muffin tin or spray with non stick spray. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together coconut oil, honey, yogurt, lemon juice, and lemon zest until fully combined. Add eggs and vanilla, and mix thoroughly.
- Add dry ingredients to wet ingredients, stirring until just combined. Gently fold in poppy seeds.
- Pour batter into prepared muffin tin, filling 3/4 of the way full. Bake for 5 minutes at 425 degrees then reduce heat to 350 degrees and bake for another 8 to 10 minutes, until muffins are golden on top and a toothpick inserted in the center comes out clean.
- Allow to cool in pan for ten minutes before transferring to cooling rack to cool completely.
- Keep in an air tight container for up to 5 days or keep in the freezer (we just put them in gallon-sized freezer bags) for up to 30 days – makes a great on-the-go breakfast or snack!