Description
Delightfully light and moist Lemon Poppy Seed Mini Muffins bursting with fresh lemon flavor and crunchy poppy seeds. Perfectly sized for snacking or a breakfast treat, these mini muffins combine a tender crumb with a zesty citrus tang, making them an irresistible addition to any table.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons poppy seeds
Wet Ingredients
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease or line a mini muffin tin with paper liners to ensure easy removal of the muffins after baking.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds until well combined to evenly distribute the leavening agents and seeds.
- Combine wet ingredients: In another bowl, beat the eggs, then add the buttermilk, vegetable oil, lemon zest, lemon juice, and vanilla extract. Whisk thoroughly to blend all liquids and lemon flavor uniformly.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and gently fold using a spatula or wooden spoon until just combined. Be careful not to overmix as this could result in tougher muffins.
- Fill the muffin tin: Spoon the batter evenly into the prepared mini muffin cups, filling each about 3/4 full to allow space for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
- Cool and serve: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature with your favorite tea or coffee.
Notes
- For a dairy-free version, substitute buttermilk with almond milk mixed with 1 tablespoon vinegar or lemon juice to curdle.
- To intensify lemon flavor, add a teaspoon more of lemon zest or a bit of lemon extract.
- These muffins freeze well; store in an airtight container or zip-top bag for up to 3 months.
- Mini muffins are great for portion-controlled treats and lunchbox snacks.
- Do not overfill muffin cups to prevent overflow and uneven baking.
