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Mini Lemon Poppy Seed Muffins

These delightful mini muffins deliver a burst of refreshing lemon flavor combined with the subtle crunch of poppy seeds, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 24 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Provides structure and a light texture to the muffins.
  • 1/2 cup granulated sugar Adds sweetness and balances the tartness of the lemon.
  • 2 tablespoons poppy seeds Introduces a delightful crunch and a nutty flavor.
  • 1 tablespoon baking powder Acts as a leavening agent, helping the muffins rise.
  • 1/2 teaspoon baking soda Enhances browning and contributes to the muffins’ lightness.
  • 1/4 teaspoon salt Elevates overall flavor and balances sweetness.
Wet Ingredients
  • 1/3 cup unsalted butter, melted Adds richness and moisture, contributing to a tender bite.
  • 1/2 cup sour cream Ensures the muffins stay moist and adds a slight tang.
  • 2 tablespoons lemon juice Delivers bright acidity, enhancing the lemon flavor.
  • 1 tablespoon lemon zest Adds a concentrated dose of lemon flavor and aroma.
  • 1 large egg Binds the ingredients and adds moisture and richness.
  • 1 teaspoon vanilla extract Offers warm and aromatic notes that complement the lemon.
  • 2 tablespoons sanding sugar Optional garnish that adds a decorative touch and slight crunch.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and prepare a mini muffin pan by greasing or lining it.
Mixing
  1. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
  2. In another bowl, whisk the melted butter, sour cream, lemon juice, lemon zest, egg, and vanilla until smooth.
  3. Add the wet ingredients to the dry ingredients and stir just until combined.
Baking
  1. Scoop about 1 tablespoon of batter into each muffin well. Optionally, top with sanding sugar.
  2. Place in the oven and bake for 10–13 minutes, until the tops spring back lightly and a toothpick comes out clean.
  3. Let the muffins cool briefly in the pan before removing them.

Notes

For the best mini lemon poppy seed muffins, ensure your ingredients are at room temperature for the best mixing results. Don’t overmix the batter; a few lumps are okay.