Glazed Poppy Seed Muffins
These fabulous moist poppy seed muffins are topped with a sweet almond-flavored icing. Bake them for a morning treat or snack.
These glazed poppy seed muffins are tender, moist, and just sweet enough for a morning treat or quick afternoon snack. The buttermilk keeps them soft inside, while the poppy seeds add a subtle nutty flavor and delicate crunch.
A simple almond- or vanilla-scented glaze drips beautifully over the tops, making them feel a little extra special without much added effort. They bake up reliably and are perfect for potlucks, brunch plates, or weekday breakfasts.
What You’ll Like About This Dish
Moist and tender. Buttermilk helps keep the muffins soft and flavorful.
Bakery-style glaze. A quick icing adds sweetness and shine.
Everyday ingredients. No special equipment or long prep needed.
Flexible flavor. Choose vanilla or almond extract in both the muffins and glaze.
Ingredient Notes
- Flour – Standard all-purpose flour, measured by weight for accuracy.
- Poppy seeds – Add subtle crunch and classic flavor.
- Butter – Softened, for creaming with the sugar.
- Sugar – Granulated sugar keeps the crumb tender.
- Eggs – Lightly beaten so they incorporate smoothly.
- Vanilla or almond extract – Almond gives that classic bakery poppy-seed flavor.
- Buttermilk – Adds moisture, tang, and lift.
- Powdered sugar – For the icing; sift for a smooth glaze.
- Milk or half-and-half – Adjust for drizzling consistency.
Steps to Make Glazed Poppy Seed Muffins
- Preheat the oven and prepare muffin pans with liners or grease.
- Whisk together the dry ingredients, including poppy seeds.
- Cream the butter and sugar until light and fluffy.
- Add the eggs and flavoring and mix until combined.
- Mix in the dry ingredients alternately with the buttermilk.
- Divide the batter among the muffin cups.
- Bake until the muffins are set and a toothpick comes out clean.
- Whisk together the glaze while the muffins bake.
- Cool the muffins briefly on a rack.
- Drizzle the warm muffins with glaze.
Tips
Make sure the butter is softened so it creams properly with the sugar.
Don’t overmix once the dry ingredients go in—this keeps the muffins tender.
Sift the powdered sugar for the smoothest icing.
Glaze while the muffins are still warm so it soaks in slightly.
Recipe Variations
- Almond-forward version. Use almond extract in both the batter and glaze for stronger bakery flavor.
- Citrus twist. Add lemon or orange zest to the batter.
- Double poppy seed. Add an extra teaspoon of poppy seeds for more crunch.
- Vanilla glaze. Keep the flavor mild with pure vanilla instead of almond.
- Mini muffins. Bake in a mini-muffin pan and reduce the baking time.
Serving Suggestions
- Serve with fresh fruit for a simple breakfast.
- Pair with coffee or hot tea.
- Add a pat of butter while still warm.
- Garnish with extra poppy seeds or a second drizzle of glaze.
How to Store
Store the muffins in an airtight container at room temperature for up to 3 days.
Refrigeration can extend freshness to about 5 days, though the texture may firm slightly.
Freeze unglazed muffins for up to 2 months; thaw and glaze just before serving.
Glazed Poppy Seed Muffins
Ingredients
- 2 3/4 cups all-purpose flour, 12 ounces
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons poppy seeds
- 14 tablespoons butter, 7 ounces
- 1 1/4 cups sugar
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract , or 1/2 teaspoon almond extract
- 1 cup buttermilk, well shaken
Icing
- 2/3 cup powdered sugar, sifted
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract , or 1/2 teaspoon almond extract
- 3 to 5 tablespoons milk, or half-and-half, or enough for drizzling consistency
Instructions
- Heat the oven to 375 F.
- Grease 16 muffin cups or line them with paper cupcake liners.
- In a bowl, combine the flour, baking powder and soda, salt, and poppy seeds. Stir to blend thoroughly.
- In a mixing bowl with an electric mixer, beat the 14 tablespoons of softened butter with the granulated sugar until light and fluffy. Add the eggs and 1 teaspoon of vanilla or 1/2 teaspoon of almond extract until well blended.
- With the mixer on low speed, beat in the flour mixture, alternating with the buttermilk. Beat just until thoroughly blended.
- Fill the muffin cups about two-thirds full.
- Bake in the preheated oven for about 23 to 26 minutes. A toothpick inserted into the center of a muffin will come out clean when they’re done.
- While the muffins are baking, make the icing. Combine the powdered sugar with the melted butter, 1 teaspoon of vanilla extract or 1/2 teaspoon of vanilla, and 3 tablespoon of milk or half-and-half. Whisk or beat unti smooth. Add more milk or half-and-half as needed for a thin glaze.
- When the muffins test done, remove the pans to a rack to cool slightly.
- Remove the warm muffins to a rack and drizzle with the glaze.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
