Mini Lemon Poppy Seed Muffins: Mmm…Zesty

mini lemon poppy seed muffins

I love recipes that make my life a little…zesty. You know, that unexpected zing…

Okay, my life might be a little sad that I’m this excited over a muffin recipe, but I LOVE MUFFINS. Breakfast pastries in general, actually. My kingdom for a perfect chocolate croissant. If anyone has the perfect chocolate croissant recipe, please shoot me an email or leave a comment with the link!

But we’re not talking about chocolate croissants today. We’re talking about another favorite of mine – lemon poppy seed muffins. And this recipe is perfect for mini muffin tins, so you can just pop ’em in your mouth. Which is dangerous for my hips, but SO worth it. Plus, breakfast is the most important meal of the day, which means that calories from muffins are totally justified, right? Right.

mini muffins

You can make these in a regular muffin tin as well if you want bigger muffins, or even those giant muffin tins if you want to be able to say, “I only had one muffin today” and totally not be lying. Just adjust the bake time accordingly. Nothing is worse than biting into a mushy muffin.

This recipe is so easy that I’m not going to go through every step. But something really important to note: When I made these for the first time, I didn’t fill the muffin tins enough.

lemon poppy seed muffins in tin

Make sure they’re at least 3/4 full, fuller than you’d typically make a cupcake. You want that yummy, fluffy muffin top, not the flat top to decorate.

Something else to consider: when I made the original recipe, they weren’t super lemon-y without the lemon glaze. Lemon tends to not be super pronounced when you bake it. We make a fair number of lemony recipes in this family, so we’re learned a few tricks. Instead of adding vanilla extract, add lemon extract instead. This will REALLY pump up the lemon flavor.

Don’t totally disregard adding actual lemon, though. I got one of these microplane graters for Christmas and LOVE it.

Totally recommended. You can pick one up here.

Here’s the printable recipe. Enjoy!

Mini Lemon Poppy Seed Muffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 24 mini muffins or 12 regular sized muffins

Mini Lemon Poppy Seed Muffins

These delicious lemon poppy seed muffins are perfect for any breakfast or brunch. The lemon glaze gives them an extra lemony pop.

Ingredients

  • 2/3 cup sugar
  • Grated zest and juice of 1 lemon
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sour cream
  • 2 eggs
  • 1 teaspoon lemon extract
  • 1 stick unsalted butter, melted and cooled
  • 2 tablespoons poppy seeds
  • For the Glaze:
  • 1 cup powdered’ sugar
  • 3 tablespoons fresh lemon juice

Instructions

  1. Rub together in a large bowl the sugar and lemon zest until the sugar is moist and the lemon smell is very strong.
  2. Whisk dry ingredients into the sugar mixture.
  3. In a separate bowl, combine wet ingredients, making sure the eggs are incorporated well.
  4. Gently mix together wet and dry ingredients, making sure not to overmix.
  5. Pour batter into well-greased muffin tins (or use baking papers). Tins should be 2/4 full.
  6. Bake for 15-17 minutes for mini muffins or 18-20 minutes for regular sized muffins.
  7. For glaze, mix together powdered sugar and lemon juice. Drizzle over warm muffins.
http://thepintertestkitchen.com/lemon-poppy-sees-muffins/

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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at AllisonBoyer.com.

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