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Lemon Glazed Poppy Seed Muffins

By: Morton Salt

"Lemony muffins topped with lemon glaze and served warm with apricot flavored butter are guaranteed to start the day off right."

Rate/Review | Read Reviews (2)

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 1/2 cups flour
1/4 cup sugar
1 tablespoon poppy seeds (See Tips)
1 tablespoon baking powder
1/2 teaspoon Morton Lite Salt® Mixture
1 cup milk
1/4 cup unsalted butter or margarine, melted
2 eggs, lightly beaten
1 teaspoon vanilla extract
Lemon Glaze:
1 cup powdered sugar
1 tablespoon lemon juice
Apricot Butter:
1/2 cup unsalted butter or margarine (softened)
3 tablespoons prepared apricot jam
1/4 teaspoon ground cinnamon

Directions

In medium bowl, combine flour, sugar, poppy seeds, baking powder and Morton Lite Salt® 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)
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.

Footnotes

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.