Easy Poppy Seed Muffins

An easy poppy seed muffin with a lemon-sugar glaze. Uses a packaged baking mix for quick prep time.

5 from 1 vote

Prep Time 5 minutes

Cook Time 20 minutes

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Easy Poppy Seed Muffins with lemon sugar glaze – use a convenient packaged baking mix to shorten your prep time for these delicious muffins.

Cooking has not been a priority around our house lately. BeeBop and I have had much more important things to do. Like going to movies and gemstone hunting in the creek. (Can you tell the grandkids are here?)

So, meals have been simple. Quick and easy recipes are the order of the day. If it takes more than 30 minutes to prep, assemble, and cook…forget it! We’ll get back to the more complicated, longer-cooking recipes soon.

In the meantime, I have an easy little muffin recipe for you this morning. It’s not too sweet, not too savory, and takes a shortcut in the prep by using a packaged baking mix. What can I say, it’s summer and I need all the shortcuts I can get!

These easy poppy seed muffins are just right with a cup of coffee for breakfast or afternoon snack. The poppy seeds give them a beautiful interior with a little crunch and the lemon glaze provides just the right amount of tart-sweet finish to make them perfect.

How to Make Easy Poppy Seed Muffins

Preheat the oven to 375 degrees. Prepare 12 muffin cups by greasing or lining with baking cups.

In a large bowl, place the baking mix, sugar, and poppy seeds. Mix with a whisk or fork until ingredients are well combined.

Make a shallow well in the center of the mixture and add the egg, sour cream, and vanilla. Stir 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.

Allow to cool 10 minutes in the pan. Remove and cool completely before glazing.

For the glaze: mix the sugar and lemon juice together in a small bowl. Drizzle over the cooled muffins.

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Easy Poppy Seed Muffins

An easy poppy seed muffin with a lemon-sugar glaze. Uses a packaged baking mix for quick prep time.

5 from 1 vote

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Course: Breads

Cuisine: American

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 12 muffins

Calories: 135kcal

Author: Lana Stuart

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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.
• Make a shallow well in the center of the mixture and add the egg, sour cream, and vanilla. 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.
• Allow to cool 10 minutes in the pan.
• Remove and cool completely before glazing.
• For the glaze: mix the sugar and lemon juice together in a small bowl. Drizzle over the cooled muffins.

Notes

Nutrition Information

Serving 1 | Calories 135kcal | Carbohydrates 24g | Protein 2g | Fat 6g | Saturated Fat 2g | Trans Fat 1g | Cholesterol 21mg | Sodium 208mg | Potassium 57mg | Fiber 1g | Sugar 11g | Vitamin A 110IU | Vitamin C 1mg | Calcium 56mg | Iron 1mg

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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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• Blueberry Muffin Recipe from Inspired Taste
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• Banana Nut Muffins from RasaMalaysia
• Easy Strawberry and Yogurt Muffin from Cookin’ Canuck