These Easy Lemon Glazed Poppy Seed Muffins are the kind of baking you need on a busy morning. They’re tender and fresh with a pop of lemon and come together in under thirty minutes, so you can start your day sweet and satisfied.
Lately, I have been focused on recipes that are quick, reliable, and easy to make in a busy kitchen. My Easy Lemon Glazed Poppy Seed Muffins fit that bill perfectly. With just a few simple ingredients and a trusty baking mix, they turn out soft, flavorful, and perfect for hectic mornings.
This recipe is not a complicated bake that takes hours. It’s simple, approachable, and satisfying with a gentle crunch from poppy seeds and a bright lemon glaze on top. And they’re not only great for breakfast, but also as an afternoon snack!
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 25 Minutes
Servings: 12
Primary Ingredient(s): Baking mix, sugar, poppy seeds, sour cream, egg, lemon
Skill Level: Easy
What You’ll Like About This Recipe
- The recipe takes only 25 minutes from start to finish.
- The poppy seeds add a soft crunch and an interesting look to the muffins.
- The light lemon sugar glaze adds fresh flavor without being overly sweet.
- Using a baking mix makes prep simple and cleanup easy.
Ingredient Notes
This post contains affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.
- Baking mix – I prefer Bisquick baking mix, but feel free to use your favorite.
- Poppy seeds – The poppy seeds add both crunch and visual appeal.
- Sour cream – Sour cream in the batter keeps the muffins moist and tender.
- Lemon juice and confectioner’s sugar – This combination makes a simple, light glaze. If you prefer your muffins without glaze, simply omit it.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Easy Poppy Seed Muffins
- Start by heating the oven to 375 degrees Fahrenheit. Prepare 12 muffin cups by greasing lightly or lining with paper muffin cups.
- In a mixing bowl, stir together the baking mix, sugar, and poppy seeds. Give it a quick whisk so everything is well combined.
- Make a little well in the center of the dry mix and pour in the egg, sour cream, and vanilla.
- Stir just until the batter comes together. It will be a bit lumpy, and that is perfectly fine.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. That gives them room to rise without spilling over.
- Bake for about 20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Let the muffins rest in the pan for 10 minutes, then transfer them to a wire rack to finish cooling.
- While the muffins are cooling, mix the powdered sugar and lemon juice in a small bowl until smooth. Once the muffins are cool enough to handle, drizzle the glaze over the tops.
Recipe Success Tips
- Mix the batter just until the dry ingredients are moist. Avoid overmixing to prevent tough muffins.
- You can easily swap plain yogurt for the sour cream if you like.
- For extra lemon flavor, stir a teaspoon of lemon zest into the batter.
Storage Information
Store leftover muffins in an airtight container at room temperature for up to three days. To keep the muffins from getting soggy, place a sheet of paper towel underneath and another on top to help absorb moisture.
For longer storage, place the cooled muffins on a baking sheet and freeze until firm. Then transfer them to a freezer-safe bag or container. They will keep well in the freezer for up to three months.
To reheat, thaw the muffins at room temperature or microwave them for about fifteen to thirty seconds until warmed through.
Questions About Lemon Glazed Poppy Seed Muffins
Yes, this recipe works well for mini muffins. Use a mini muffin tin and reduce the baking time to approximately 10-12 minutes. Keep an eye on them so they don’t overbake.
You can, but use it sparingly. Lemon extract is much more concentrated than lemon juice, so start with just a few drops and taste before adding more. If you prefer a fresh, natural flavor, stick with real lemon juice.
Yes. To replace one cup of baking mix, use one cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. Place the dry ingredients in a small bowl and cut in one tablespoon of cold butter or shortening.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Want to save this recipe?
Enter your email below and get it sent straight to your inbox.
Easy Lemon Glazed Poppy Seed Muffins
Ingredients
For the muffins:
- 1 ½ cups baking mix recommend: Bisquick
- ½ cup sugar
- 1 tablespoon poppy seeds
- 1 egg lightly beaten
- ¾ cup sour cream
- 1 teaspoon vanilla extract
For the glaze:
- ½ cup confectioner’s sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 375 degrees. Prepare 12 muffin cups by greasing or lining with baking cups.
- In a large bowl, measure the baking mix, sugar, and poppy seeds. Mix with a whisk or fork until ingredients are well combined.1 ½ cups baking mix, ½ cup sugar, 1 tablespoon poppy seeds
- Make a shallow well in the center of the mixture and add the egg, sour cream, and vanilla.1 egg, ¾ cup sour cream, 1 teaspoon vanilla extract
- Mix until ingredients are just moistened. Do not over mix.
- Spoon the mixture into the muffin tin.
- Bake for 20 minutes or until a toothpick inserted near the center of the muffins comes out clean. Remove from the oven and allow to cool 10 minutes in the pan. Move the muffins to a wire rack and cool completely before glazing.
- For the glaze: mix the sugar and lemon juice together in a small bowl. Drizzle over the cooled muffins.½ cup confectioner’s sugar, 1 tablespoon lemon juice
Notes
- Don’t overmix the batter. Overmixing can make the finished muffins tough.
- For extra lemon flavor, stir in a teaspoon of fresh lemon zest with the wet ingredients.
- These muffins freeze well. Cool completely, then freeze in a single layer before transferring to a storage bag.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on July 16, 2013. It has been updated with additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Just made these and I’m loving them!! Thank you!
What a super pretty muffin! We love poppy seeds around here!
Lana, these look just perfect! Reading this post, I find myself wishing I had a stash at these home, waiting for me. Great post!!
Thanks so much! They are really good if I do say so myself :-)
These look luscious, Lana! Definitely a delicious morning treat to get me out of bed!
mmm they sound wonderful with that glaze!
That little bit of sweet-tart glaze really makes the muffin, Angie!
Gorgeous. I love the cracking on top. That is my favorite part.
I love that part, too, Shaina.
These sound like the perfect morning treat. Or afternoon snack. Or…well, you get my drift. I know I would love them!