Mini Lemon Poppy Seed Muffins
Mini Lemon Poppy Seed Muffins are bright and cheery little muffins filled with lemon flavor and topped with a lemon drizzle! They're great for a little breakfast treat or a brunch addition.
The flavors of Lemon Poppy Seed is such a bright and cheery combination, and with spring coming up I've been craving all things lemon! I love mini muffins so these Mini Lemon Poppy Seed Muffins were such a fun little treat.
I made these muffins for my family to have at breakfast throughout the week, alongside some scrambled eggs. It was a fun addition to our breakfast menu (typically we have boring toast!) and I can't wait to make them again. We also had them as an afternoon snack and post-dinner treat! These mini muffins are super versatile. And since they're mini, there are a lot of them so they seemed to stretch longer than regular sized muffins.
Ingredients in Mini Lemon Poppy Seed Muffins
- Sugar
- Lemon Zest
- Butter
- Eggs
- Plain Greek Yogurt
- Vanilla Extract
- Lemon Juice
- Baking Powder
- Baking Soda
- Salt
- All-Purpose Flour
Lemon Poppy Seed Mini Muffins Questions
What flavor does poppy seeds have?
Poppy seeds add a slightly nutty flavor along with some great texture to these muffins.
Can these be made into regular sized muffins?
Yes! Actually I have a very similar (and OLD!) recipe on my site for Lemon Poppy Seed Muffins. I would bake these for 18-20 minutes if you make them regular sized muffins.
When should I serve lemon mini muffins?
These Mini Lemon Poppy Seed Muffins are great for breakfast alongside some scrambled eggs and bacon. They would also be a delicious sweet treat for brunch, served alongside a quiche or egg casserole.
Can regular yogurt be used instead of Greek yogurt?
Regular plain yogurt has a higher liquid content, as Greek yogurt has been strained. I think it would still work, it just might require a couple more minutes of baking time.
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Almond Poppy Seed Mini Muffins
Mini Lemon Poppy Seed Muffins
Ingredients
- ⅔ cup granulated sugar
- zest from 1 lemon
- ½ cup butter, melted and cooled
- 2 large eggs
- ¾ cup plain Greek yogurt
- 1 teaspoon pure vanilla extract
- 2 tablespoon lemon juice
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 cups all-purpose flour
- 1 tablespoon poppy seeds
Glaze:
- 1 cup powdered sugar
- 2-3 tablespoon fresh lemon juice
Instructions
- Preheat the oven to 375 degrees F.
- Spray a mini muffin pan with cooking spray.
- In a large bowl with an electric mixer, beat together the sugar, lemon zest, and butter until well combined, about 2 minutes.
- Add the eggs, yogurt, vanilla, and lemon juice, beating until combined.
- Add the baking powder, baking soda, and salt, and mix to combine.
- Fold in the flour and poppy seeds, mixing until just combined. Don't overmix.
- Divide the batter between the muffin cups.
- Bake in the preheated oven for 12-14 minutes. The tops should be domed and edges slightly golden.
- Let them cool.
- To make the glaze, combine the powdered sugar and lemon juice.
- Drizzle the glaze over the muffins.
- Enjoy!
