Lemon Yogurt Poppy Seed Muffins

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Lemon Yogurt Poppy Seed Muffins: you just need one bowl to make these bright and zesty muffins that are bursting with flavor and topped with a sweet lemon glaze!

Lemon Yogurt Poppyseed Muffins - one bowl and just 30 minutes to make these deliciously moist muffins! #Lemon #Muffins #breakfast

I was cleaning out my spice cabinet this weekend and I found so many old spices that had fallen to the back. One of those spices was a jar of adorable little McCormick Poppy Seeds.

A few others I found hidden away were McCormick Ground Mustard (my favorite to flavor salad dressings and mac and cheese!), McCormick Ground Cardamom and an almost expired jar of McCormick Celery Salt.

I have plans to whip up my favorite Tuna Pasta Salad using celery salt next weekend, but I had to find a way to use some of my recently rediscovered poppy seeds.

Lemon Yogurt Poppyseed Muffins - one bowl and just 30 minutes to make these deliciously moist muffins! #Lemon #Muffins #breakfast

And, as you can guess, that is why you are getting this gloriously delicious recipe for these adorable little spotted Lemon Yogurt Poppy Seed Muffins!

Don’t you love when recipe inspiration comes to you from your own kitchen doing something like cleaning out your spice cabinet? All the best recipes come from ingredients you already have on hand!

Once I got deep into my spice cabinet, I realized how many spices I actually had shoved to the back of the cabinet. Some I even had doubles of because I didn’t realize I had them and bought more!

It is important to keep your spices away from heat, moisture and direct sunlight, so I store mine in two places. The most often used seasonings are stored in my spice cabinet off to the side of my stove.

The seasonings I do not use on an almost daily/weekly basis, are stored in a wooden box in my pantry for easy access. I like to write the name of the spice on the little red cap so I can easily see what they are when looking in from the top.

Every six months or so, I like to check in on my spices and do a few quick checks. First, I make sure nothing has expired past it’s “best by” date. Second, I reorganize things according to what I am currently using the most at the time.

Lemon Yogurt Poppy Seed Muffins - one bowl and just 30 minutes to make these deliciously moist muffins! #Lemon #Muffins #breakfast

A few quick tips to test the freshness of spices:

  • Sight: Check that the colors of your spices and herbs are bright and vibrant. If the color has faded, so has the flavor.
  • Aroma: Rub or crush the spice or herb in your hand. If the aroma is weak, it is time to replace it.
  • Taste: Give the herb or spice a simple taste test. If it lacks flavor, it is past its prime.

Lemon Yogurt Poppy Seed Muffins - one bowl and just 30 minutes to make these deliciously moist muffins! #Lemon #Muffins #breakfast

These Lemon Yogurt Poppy Seed Muffins are full of flavor and are extra moist from the addition of greek yogurt. The poppy seeds give the muffins that classic polka dot appearance and the kids just love them.

They are made in one big bowl and store wonderfully for up to five days at room temperature. They also make a great grab and go breakfast with a big cup of coffee!


The lemon glaze on top is completely optional, but adds a perfect sweetness to these muffins with an added bonus of an extra zest of lemon. Sprinkle on a few extra poppy seeds for presentation if you are feeling fancy!

These Lemon Yogurt Poppy Seed Muffins would be perfect for Easter breakfast and could be made a few days before hand. For more great Easter recipes, check out McCormick.com!

Yield: 14Standard Muffins

Lemon Yogurt Poppy Seed Muffins

Lemon Yogurt Poppyseed Muffins - one bowl and just 30 minutes to make these deliciously moist muffins! #Lemon #Muffins #breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, melted and cooled
  • 1 large egg
  • I/4 cup lemon juice
  • 3/4 cup whole milk
  • 1 tablespoon McCormick Vanilla Extract
  • 1/3 cup plain full fat Greek yogurt
  • Zest of two lemons
  • 1 tablespoon McCormick Poppy Seeds
  • Optional lemon glaze:
  • 2 cups powdered sugar
  • 1/4 cup lemon juice


  1. Preheat oven to 350°F. Place paper baking cups into muffin pan. Set aside.
  2. In a large bowl, whisk together flour, sugar, baking powder and salt. Add butter, egg, lemon juice, milk, vanilla extra and yogurt and whisk until smooth. Fold in lemon zest and poppy seeds.
  3. Spoon batter evenly into prepared muffin pan, filling each cup 3/4 full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  4. As soon as muffins come out of the oven, quickly whisk together powdered sugar and lemon juice in a small bowl. Dunk the tops of warm cupcakes in glaze.
  5. Serve warm or let cool completely and store in an airtight container, at room temperature, for up to 5 days.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 217Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 183mgCarbohydrates: 47gFiber: 2gSugar: 29gProtein: 4g

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This post is sponsored by McCormick. All opinions are, as always, 100% my own. Thank you for supporting the brands that I love!


Lemon Yogurt Poppyseed Muffins - one bowl and just 30 minutes to make these deliciously moist muffins! #Lemon #Muffins #breakfast

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13 Responses
  1. Cora

    These have become a staple! I only had one large lemon so I grated it as much as I could, and I also left the icing off so it’d be a little healthier for my little ones … they were delicious and still very much a treat. Thank you!

  2. Bonnie Otto

    I am thinking to make these as mini muffins I will just need to adjust the time? Has anyone made this recipe as a mini muffin. They will be for a Bridal Shower.

  3. Monica

    I saw these yesterday and made them as they looked so appealing. They were wonderfully moist and very flavourful. Thanks for the recipe 🙂

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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