Can you freeze lemon poppy seed muffins?

Lemon poppy seed muffins freeze really well. Just place them into an airtight freezer bag or container and take muffins out as you'd like. Let them come to room temperature or soften muffins in the toaster oven (or microwave).

Can you make muffin batter ahead of time?

Yes, you can prepare your muffin batter approx. one day ahead and place the batter in the fridge. Then simply follow the baking instructions within the recipe. You can also freeze the batter for up to one month. Let the batter come to room temperature before scooping into muffin tins and make sure not to overmix the batter as it defrosts.

Why are my lemon poppy seed muffins dense?

Don't overmix the batter. Always keep a light hand when mixing your wet ingredients into your dry ingredients. The more you mix the batter the tougher/denser the muffins will be. Mix the batter until just incorporated! Also, make sure all of the ingredients are at room temperature; eggs, dairy, liquid, etc. When all your ingredients are at the same temperature the batter will have an even texture and will rise properly/evenly as it bakes. This will create a light muffin!

Lemon Poppy Seed Muffins

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These simple lemon poppy seed muffins are light, tender, tangy and full of flavour. They are drizzled with a lemon glaze to add just the right amount of sweetness. The poppy seeds add texture within the muffins, creating a little crunch with each bite.

Author: Alie Romano
Prep Time: 15 mins
Cook Time: 18 mins
Total Time: 33 mins
Yield: 12 1x
Category: Quick Bread
Method: Baking
Cuisine: American

Ingredients

Units Scale

2 cups all-purpose flour
2 Tablespoons poppy seeds
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted and cooled
3/4 cups granulated sugar
1 cup plain yogurt
2 large eggs
zest of one large lemon
3 Tablespoons lemon juice

Glaze (optional)

1/2 cup icing sugar
2 teaspoons lemon juice
2 teaspoons warm water

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Instructions

Preheat oven to 375˚F. Line a muffin tin with paper cups and set aside.
In a large bowl add flour, poppy seeds, baking powder, baking soda and salt. Stir to combine and set aside.
In another large bowl add melted butter and sugar, mix until well combined. Next, add yogurt, eggs, lemon zest and lemon juice. Whisk until smooth and well incorporated.
Add wet ingredients into dry ingredients and gently mix just until combined (careful not to overmix as this will create a dense, dry muffin).
Scoop batter evenly into prepared muffin tins.
Bake in the middle of the oven for approx. 18 -20 minutes or until the centre of the muffin springs back a little when pressed.
Let muffins cool on a cooling rack.
Meanwhile make your glaze. In a small bowl add icing sugar, lemon juice and water. Whisk until smooth. If the glaze is a little thick add 1/2 teaspoon of water at a time until you reach your desired consistency.
Drizzle icing over cooled muffins.

Nutrition

Serving Size: 1
Calories: 227
Sugar: 14.4g
Sodium: 185mg
Fat: 9.6g
Saturated Fat: 5.5g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 30.7g
Fiber: 0.8g
Protein: 4.7g
Cholesterol: 53mg

Find it online: https://bakingforfriends.com/lemon-poppy-seed-muffins/