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.
by Diana Rattray
These poppy seed muffins are finished with a simple sweet glaze. Flavor the muffins and glaze with vanilla extract or almond extract.
How To Store Muffins
- Transfer cooled muffins to an airtight container and store at room temperature for up to 4 days.
- To freeze poppy seed muffins, place them in a freezer container or zip-close freezer bag. Label the container or bag with the name and date and freeze for up to 3 months. Defrost the muffins on the counter for an hour or two.
- Warm muffins in the microwave for 20 to 30 seconds or wrap them in foil and heat in a preheated 400 F oven for 10 to 15 minutes.
Glazed Poppy Seed Muffins
Moist poppy seed muffins are topped with a sweet almond-flavored icing. Bake them for a morning treat or snack.
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 granulated sugar
- 2 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract or 1/2 teaspoon almond extract
- 1 cup buttermilk, well shaken
Icing
- 2/3 cup powdered sugar, sifted
- 1 tablespoon melted butter
- 1 teaspoon pure 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.
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