These Lemon-Glazed Poppy Seed Muffins are so good right out of the oven, but they might even taste better the second day! The reason is that the lemon-y, sugar-y glaze soaks into the muffins keeping them moist and giving them great flavor! Besides that, the glaze creates a sugar-y crispy crust on the muffin top that is delightful!
Here’s the recipe for 12 muffins:
1 1/2 cups flour
1 1/4 cups sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon poppy seeds
3/4 cup milk
1/2 cup vegetable oil
2 large eggs, beaten
1 teaspoon vanilla
1 1/2 teaspoons almond extract
2 tablespoons freshly grated lemon peel
For the sugar-y, lemon-y glaze stir together:
1/3 cup sugar
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon vanilla
1/4 teaspoon almond extract
1 tablespoon melted butter
In a large bowl, combine the first 5 ingredients (the dry ingredients.) In a separate bowl, combine the next 6 ingredients (the wet ingredients.) Using a large spoon, stir the wet ingredients into the dry ingredients just until moistened and you can no longer see lumps of flour.
Spoon the batter into muffin cups 2/3 full and bake in a pre-heated 350° oven for 18 – 20 minutes until done. (I use Foil Muffin Liners when I bake muffins. They always come out clean and half the muffin isn’t stuck to the paper like with paper muffin cups!)
While the muffins are baking, prepare the glaze.
Brush the muffin tops with the glaze while still hot, The glaze will soak in and create a sugar-y, lemon-y crust on top!
You can also make this recipe in 2 small loaf pans. Bake at 350° for about 45-50 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and leave in the pan for 10 minutes before removing. Place on a wire rack and brush the tops with the glaze while still hot. Allow to cool.