Mini Lemon Poppy Seed Muffins
These lemon poppy seed muffins are light and bright and perfect for a spring breakfast treat!
Servings: 24 mini muffins
Calories: 105kcal
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!
Nutrition
Calories: 105kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 113mg | Potassium: 65mg | Fiber: 1g | Sugar: 6g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg