These mini lemon poppyseed muffins are soft, crumbly, and incredibly delicious. They are full of lemon and are sprinkled with poppyseeds adding a bite when you chew into them. The fact that these are mini muffins is everything. They make the perfect sweet breakfast on the go or afternoon snack. It’s not too heavy or too sweet!
Fun Sized Muffins
Have you ever had mini muffins? If not you need to get yourself a mini muffin pan and make some. You make the muffins the same way you would make any other muffin, the only difference is the cooking time. Since they’re much smaller, they typically need less cook time.m
Keep in mind that certain pans and ovens get hotter than others. One way I can tell if they’re done is by waiting until the edges of the muffins brown and/or when you can smell them. Keep a few toothpicks nearby so you can check for their done-ness that way.
Lemon Lemon and More Lemon
You can’t have lemon poppyseed muffins without the lemon. I’ve tried to incorporate the lemon into the muffin three different ways. The first way is the most obvious, by using the lemon juice of a whole lemon. This yields about 2-3 tablespoons of juice. Before I juice my lemon I like to roll it on my countertop while pressing into it with good pressure which releases a lot of the juice and makes it even better!
The second way I added lemon was through lemon zest. The zest of the lemon has so much flavor, this is where all of the oil sits which packs so much flavor. If you don’t know, the zest is the yellow part of the lemon. The best time to zest your lemon is before you cut into the lemon so it’s still firm. Be sure to give it a good wash before you zest.
The final way I use lemon is by adding lemon flavored yogurt. Yogurt makes a great addition to these muffins because it makes them soft, creamy and moist. Yogurts in baked goods create tanginess and it helps activate the baking soda that can make baked good light. Using a lemon yogurt instead of a regular yogurt helps add in more lemon flavor! However, if you can’t find lemon yogurt, use regular and it will still be great.
Baking Tips:
Baking muffins are pretty easy. Below are a few tips and tricks that will help you get the results you’re looking for!
- Start by mixing your dry ingredients separate from your wet ingredients and then stirring the wet ingredients into the dry. Be sure not to over mix, this will create a dense muffin
- Make sure the butter is cooled before adding it to the wet ingredients. There is nothing worse than adding warm/hot butter to an egg mixture and creating cooked eggs
- Fold in the poppy seeds at the very end to make sure they’re evenly dispersed
- Use mini muffin cups to easily remove them and place
I can’t wait for you to try this mini muffin recipe! It’s easy to make and your family will love these mini muffins!
Mini Lemon Poppyseed Muffins
Ingredients
- 1/2 cup unsalted butter melted and cooled
- 2 eggs at room temperature
- 1/2 cup lemon yogurt
- 1 1/4 cup milk
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 3 cups all purpose flour
- 1 1/4 cup granulated sugar
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons poppy seeds
Instructions
- Preheat the oven to 350 degrees line your mini muffin pan with mini muffin cups.
- In a medium bowl whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, sugar, eggs, milk, lemon yogurt, lemon juice, and lemon zest. Stir the wet ingredients into the dry ingredients until just combined. Stir the poppy seeds into the batter.
- Place the batter into the muffins cups, bake for 20 minutes. Cool for 5 minutes in the pan then transfer to a wire rack to cool completely.
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