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Get the Recipe:
Mini Lemon Poppy Seed Muffins
Yield:
24
muffins
Prep Time:
15
minutes
minutes
Cook Time:
13
minutes
minutes
Total Time:
28
minutes
minutes
Soft, bright, and perfectly bite-sized, these mini lemon poppy seed muffins are easy to make and full of fresh citrus flavor. Enjoy them as-is or add a simple lemon glaze for a sweeter finish.
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Ingredients
1 ½
cups
(
180
g
)
all-purpose flour
⅔
cup
(
133
g
)
granulated sugar
1
tablespoon
poppy seeds
1 ½
teaspoons
baking powder
¼
teaspoon
baking soda
¼
teaspoon
salt
⅓
cup
(
75
g
)
unsalted butter, melted and cooled slightly
⅓
cup
(
75
g
)
sour cream
,
or Greek yogurt
2
tablespoons
(
30
ml
)
lemon juice
1
tablespoon
lemon zest
,
about 1 large lemon
1
large
egg
,
at room temperature
1
teaspoon
vanilla extract
sanding sugar
,
for optional garnish
Recommended Products
USA Pan Mini Muffin Pan
Paper-Lined Foil Mini Muffin Liners
OXO Medium Cookie Scoop (#40)
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Instructions
Preheat the oven to 375°F (190°C). Grease or line a 24-cup mini muffin pan.
Whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl.
In another bowl, whisk the butter, sour cream, lemon juice, zest, egg, and vanilla until smooth.
Add the wet ingredients to the dry ingredients and stir just until combined.
Mix just until combined or a few small streaks of flour remain to avoid a dense texture.
Scoop about 1 tablespoon of batter batter into each well. Top with sanding sugar if you like.
Bake 10–13 minutes, until tops spring back lightly and a toothpick comes out clean.
These muffins don’t brown very much, so don't rely on an eye test.
Cool briefly in the pan, then remove.
Notes
Yield & portioning:
This recipe makes about 24 mini muffins. Use about 1 tablespoon of batter per well for even baking.
Don’t over-mix:
Stir just until combined to keep the muffins soft and tender.
Optional glaze:
For a sweeter finish, drizzle cooled muffins with a simple glaze made from confectioners' sugar and lemon juice.
Storage:
Store in an airtight container at room temperature up to 3 days or freeze up to 2 months.
Author:
Jennifer McHenry
Course:
muffins
Cuisine:
American
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