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Lemon Glazed Poppy Seed Muffins

"Lemony muffins topped with lemon glaze and served warm with apricot flavored butter are guaranteed to start the day off right."
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40 m servings 255 cals
Original recipe yields 12 servings


  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 31.4g
  • 10%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In medium bowl, combine flour, sugar, poppy seeds, baking powder and Morton Lite Salt(R) Mixture. In separate medium bowl, combine milk, melted butter or margarine, eggs and vanilla extract until smooth. Stir in dry ingredients, all at once, just until flour is moistened (batter will be lumpy). (See Tips)
  2. Grease bottoms only of 12 medium muffin cups, 2-1/2 x 1-1/4 inches. (See Tips) Divide batter among muffin cups. Bake at 375 degrees F for 20 to 25 minutes. Immediately remove from pans. Spoon Lemon Glaze over warm muffin tops. Serve immediately with Apricot Butter. Lemon Glaze: Combine 1 cup powdered sugar and 1 tablespoon lemon juice in small bowl. Cover and set aside until ready to use. Apricot Butter: In small bowl add 1/2 cup (1 stick) softened butter or margarine, 3 tablespoons prepared apricot jam, 1/4 teaspoon cinnamon and combine ingredients thoroughly.


  • TIPS
  • Use fresh poppy seeds; stale seeds can impart bitter flavor.
  • Do not over mix the batter.
  • Use shiny pans, which reflect heat, for golden, delicate and tender crusts on muffins.
  • Grease only the bottoms of muffin cups; muffins will then be nicely shaped and have no rim around the top edge.

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Read all reviews 2
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I use the apricot butter on EVERYTHING... biscuits, pancakes, chicken fingers... MmmMmmMmm. The only thing I changed was the flour and sugar, substituted whole wheat bread flour and graham flou...

I expected the muffins to be lemony and sweet. This was not the case. Also, the glaze was too thick and I had to add lots of lemon juice.