Can I freeze lemon poppy seed muffins?

Yes! The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

Can I make lemon poppy seed muffins ahead of time? How should I store them?

Yes, the muffins keep nicely. Store them in an airtight container at room temperature. They are at their best for about 2 days.

Lemon Poppy Seed Muffins - Once Upon a Chef

lemon muffins on platter with yellow and white stripe napkin

Lemon Poppy Seed Muffins

By Jenn Segal

Bring a little sunshine into your kitchen with these lemon poppy seed muffins! Simple to whip up, each bite combines the bright flavor of lemon with the nutty crunch of poppy seeds.

Servings: 12

Prep Time: 25 Minutes

Cook Time: 20 Minutes

Total Time: 45 Minutes

Ingredients

For the Muffins

2 tablespoons lemon zest (from 2 lemons)
2 tablespoons lemon juice (from 1 lemon)
¾ cup + 2 tablespoons milk
2⅓ cups all-purpose flour, spooned into measuring cup and leveled off
1 cup granulated sugar
2 tablespoons poppy seeds
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
2 large eggs
1½ sticks (12 tablespoons) unsalted butter, melted and cooled slightly

For the Glaze

2 tablespoons lemon juice (from 1 lemon)
1 cup confectioners' sugar

Instructions

Preheat the oven to 375°F and set an oven rack in the middle position. Spray a 12-cup muffin tin with nonstick cooking spray.
In a small bowl, combine the lemon zest, lemon juice, and milk. Let sit until curdled, about 10 minutes.
Meanwhile, in a large bowl, whisk the flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt.
Whisk the egg into the curdled lemon/milk mixture, then add to the dry ingredients along with the melted butter. Whisk until just evenly combined.
Spoon the batter evenly among the muffin cups. Bake until lightly golden brown and a toothpick inserted in the center comes out clean, 20 to 23 minutes. Let the muffins cool in the muffin tin for a few minutes, then turn them out onto a wire rack to cool completely.
Meanwhile, make the glaze: In a small bowl, whisk together the lemon juice and confectioners' sugar. Stir, adding more lemon juice or sugar as needed, until you have a glaze with the consistency of honey.
Drizzle the warm muffins with the glaze. Let the glaze set for at least 15 minutes, then serve.
Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

Nutrition Information

Per serving (12 servings)
Serving size: 1 muffin
Calories: 326
Fat: 14 g
Saturated fat: 8 g
Carbohydrates: 47 g
Sugar: 28 g
Fiber: 1 g
Protein: 5 g
Sodium: 206 mg
Cholesterol: 63 mg