Ditch the mix, and make these lemon poppy seed muffins from scratch with our easy recipe.
Learn how to make lemon poppy seed muffins, and don’t look twice at the boxed mix again.
How To Make Lemon Poppy Seed Muffins
This is a fairly straightforward recipe.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
The fridge tends to dry them out.
Can You Freeze Lemon Poppy Seed Muffins?
Yes, it’s possible for you to freeze lemon poppy seed muffins!
Credit:Caitlin Bensel, Food Stylist: Torie Cox
But its best to freeze them unglazed.
Before freezing check that they are completely cool.
Then, wrap each muffin in a layer of plastic wrap, followed by a layer of aluminum foil.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Once solid you’re free to choose to consolidate them into a freezer bag.
Line a 12-cup muffin tray with paper liners; set aside.
Gently fold sugar mixture into flour mixture until just combined, being careful not to overmix.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Add batter to muffin tray:
Spoon batter into prepared wells, about 1/3 cup per well.
Sprinkle batter evenly with sliced almonds.
Remove from oven, and let cool in muffin tray for 5 minutes.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Remove muffins from tray, and let cool on a wire rack 15 minutes.
Drizzle over cooled muffins.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Credit:Caitlin Bensel, Food Stylist: Torie Cox
