Mini Lemon Poppy Seed Muffins
Bright and zesty mini lemon poppy seed muffins, perfect for brunch or snacking.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Provides structure and a light texture.
- 3/4 cup granulated sugar Sweetens the muffins and provides moisture.
- 2 tablespoons poppy seeds Adds crunch and a nutty flavor.
- 2 teaspoons baking powder Helps the muffins rise.
- 1/2 teaspoon baking soda Works with lemon's acidity for tenderness.
- 1/4 teaspoon salt Enhances flavors.
Wet Ingredients
- 1/2 cup unsalted butter, melted Adds richness.
- 1/2 cup sour cream Keeps muffins moist.
- 1/4 cup lemon juice Brightens flavor.
- 1 tablespoon lemon zest Intensifies lemon flavor.
- 1 large egg Binds ingredients.
- 1 teaspoon vanilla extract Enhances flavor.
Optional Garnish
- 2 tablespoons sanding sugar For a sparkling finish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and prepare a 24-cup mini muffin pan by greasing or lining it with mini muffin liners.
- In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt until well combined.
- In another bowl, whisk the melted butter, sour cream, lemon juice, lemon zest, egg, and vanilla extract together until smooth.
- Pour the wet mixture into the dry ingredients and stir gently just until combined; do not overmix.
- Scoop about 1 tablespoon of batter into each well of the muffin pan. If desired, sprinkle sanding sugar on top.
Baking
- Place the muffin pan in the preheated oven and bake for 10–13 minutes, until they spring back when touched and a toothpick comes out clean.
- Remove the muffins from the oven and allow them to cool briefly in the pan before transferring them to a wire rack to cool completely.
Notes
For best results, use room temperature ingredients, check for doneness with a toothpick, and avoid overbaking.