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Mini muffins have taken the culinary world by storm, capturing the hearts—and appetites—of snack enthusiasts everywhere. These bite-sized delights are not only perfect for breakfast, but they also serve as a convenient snack for any time of the day. Their portability and versatility make mini muffins a popular choice for gatherings, brunches, or simply as a delightful treat to enjoy with a cup of tea or coffee.

Lemon Poppy Seed Mini Muffins

Discover the delight of baking with this Zesty Lemon Poppy Seed Mini Muffins recipe! These bite-sized treats perfectly combine the bright flavor of lemon with the delightful crunch of poppy seeds, making them ideal for breakfast or an anytime snack. Easy to make and even easier to enjoy, these muffins can be served plain or topped with a sweet lemon glaze. Join us in creating these irresistible mini muffins that are sure to brighten up your day.
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Ingredients
  

1 cup all-purpose flour

1/4 cup poppy seeds

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup granulated sugar

1/4 cup unsalted butter, softened to room temperature

1 large egg

1/2 cup plain Greek yogurt

Zest of 1 large lemon (about 1 tablespoon)

2 tablespoons freshly squeezed lemon juice

1 teaspoon vanilla extract

Optional: Lemon glaze (1 cup powdered sugar mixed with 2-3 tablespoons lemon juice for a drizzle)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a mini muffin tin by lining it with paper liners or giving it a light coating of non-stick cooking spray.

    Mix Dry Ingredients: In a medium mixing bowl, combine the all-purpose flour, poppy seeds, baking powder, baking soda, and salt. Whisk these ingredients together until evenly mixed, then set aside for later use.

      Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together. Beat on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.

        Incorporate Egg and Flavorings: Add in the large egg to the butter and sugar mixture, mixing until just combined. Follow with the Greek yogurt, lemon zest, lemon juice, and vanilla extract. Beat until all ingredients are well incorporated and the mixture is smooth.

          Combine Ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Stir gently until just combined, being mindful not to overmix; a few lumps are perfectly fine.

            Fill Muffin Tin: Using a spoon or a cookie scoop, fill each cup of the prepared mini muffin tin with batter. Fill each cup about 2/3 full to allow space for the muffins to rise while baking.

              Bake: Place the muffin tin in the preheated oven and bake for 12-15 minutes. The muffins are done when a toothpick inserted into the center of one comes out clean.

                Cool the Muffins: After baking, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.

                  Create Glaze (Optional): If you would like to add a lemon glaze, combine 1 cup of powdered sugar with 2-3 tablespoons of lemon juice in a small bowl. Whisk until the glaze is smooth. Drizzle it over the cooled muffins for an extra burst of lemon flavor.

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 24 mini muffins

                      Optional Presentation Tips: Arrange the muffins on a decorative platter and garnish with thin slices of lemon or a sprinkle of extra poppy seeds for an eye-catching display.