Mini Lemon Poppy Seed Muffins
Delightful mini muffins that combine the zing of citrus with a subtle nutty flavor from poppy seeds, perfect for breakfast or a light snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Provides structure and stability.
- 1 cup granulated sugar Sweetens and balances acidity.
- 2 tablespoons poppy seeds Adds crunch and nutty flavor.
- 2 teaspoons baking powder Leavening agent for rise.
- 1 teaspoon baking soda Works with baking powder for texture.
- 1/2 teaspoon salt Enhances flavors by balancing sweetness.
Wet Ingredients
- 1/2 cup unsalted butter, melted Adds richness and moistness.
- 1/2 cup sour cream (or Greek yogurt) Contributes moisture and tenderness.
- 1/4 cup lemon juice Brightens flavor profile.
- 1 tablespoon lemon zest Intensifies lemon flavor.
- 1 large egg Binds ingredients together.
- 1 teaspoon vanilla extract Introduces aromatic undertone.
- 2 tablespoons sanding sugar Optional garnish for crunch.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Grease or line a 24-cup mini muffin pan.
Mix Dry Ingredients
- In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
Combine Wet Ingredients
- In another bowl, whisk the melted butter, sour cream, lemon juice, zest, egg, and vanilla until smooth.
Combine Mixtures
- Add the wet ingredients to the dry ingredients and stir just until combined.
Fill Muffin Pan
- Scoop about 1 tablespoon of batter into each well, filling them evenly.
Garnish and Bake
- Top with sanding sugar if desired, then place in the oven.
- Bake for 10–13 minutes, until the tops spring back lightly and a toothpick inserted comes out clean.
Cool and Serve
- Allow to cool briefly in the pan, then remove them to a wire rack to cool completely.
Notes
For best results, use room temperature ingredients. Avoid overmixing the batter for light and fluffy muffins.