Description
Do you love the irresistible flavor of lemon poppy seed muffins? Then this Mini Lemon Poppy Seed Muffins Bakery Style Recipe is about to be your new favorite!
Ingredients
Units
Scale
- 2 cups of All Purpose Flour
- 1 cup of Sugar
- 3 Tablespoons of Poppy Seeds
- 2 1/2 Teaspoons of Baking Powder
- 1/2 Teaspoon of Sea Salt
- 3/4 cup of Low Fat Milk
- 1/4 cup of Canola Oil
- 1 Egg
- 1 Large Egg White
- 1 Tablespoon of Freshly Grated Lemon Zest
- 1/4 cup of Fresh Squeezed Lemon Juice
Instructions
- Preheat your oven to 400 degrees F. Line a 24 cup mini muffin pan with paper liners.
- Whisk together the flour, 3/4 cup of sugar, poppy seeds, baking powder and sea salt in a large bowl.
- In a separate medium bowl whisk together the milk, oil, egg, egg white, and lemon zest.
- Mix the wet and dry ingredients together to form the muffin batter.
- Fill the muffin cups evenly with the batter. Bake 10-15 minutes.
- Remove from oven and let cool on a wire rack. While the muffins are cooling take the remaining 1/4 cup of sugar and lemon juice and place them in a small microwavable bowl - mix together and microwave for 45 seconds to make a quick and easy lemon glaze.
- Use a pastry brush to paint the glaze over the tops of the muffins. Serve the muffins warm or let cool. Enjoy!
Notes
- Use Fresh Lemon Juice & Zest – Fresh lemon juice and lemon zest give your muffins the best bright citrus flavor. Avoid bottled lemon juice for the freshest taste.
- Measure Flour Correctly – Spoon and level your flour instead of scooping it directly from the bag. Too much flour can make your muffins dense instead of fluffy.
- Don’t Overmix the Batter – Stir the muffin batter until just combined. Overmixing can lead to tough, dry muffins instead of tender muffins with a light texture.
- Let the Batter Rest – Allow the batter to sit for 5-10 minutes before baking. This helps hydrate the flour and results in extra moist lemon poppy seed muffins.
- Use Muffin Liners for Easy Removal – Line your muffin tin with muffin liners to prevent sticking and make cleanup a breeze.
- Fill Muffin Cups Properly – Fill each muffin cup about ¾ full to allow room for the muffins to rise and develop a perfectly domed top.
- Bake at the Right Temperature – Bake at 400°F for 18-20 minutes, or until the muffins turn golden brown and a toothpick inserted in the center of the muffins comes out clean.
- Brush with Simple Syrup for Extra Moisture – For even more lemon flavor and a slight crunch, brush the baked muffins with a lemon simple syrup while they’re still warm.
- Storage Tips – Store your lemon poppy seed muffins in an airtight container at room temperature for up to 3 days. Adding a paper towel underneath helps absorb excess moisture.
- Freezing Tips – To freeze, let the baked muffins cool completely, then place them in a single layer in a freezer-safe bag or container. Freeze for up to 3 months. When ready to enjoy, thaw at room temperature or warm in the microwave for 20-30 seconds.
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin
- Calories: 103
- Sugar: 8.9 g
- Sodium: 58.1 mg
- Fat: 3 g
- Carbohydrates: 17.5 g
- Protein: 1.9 g
- Cholesterol: 7.9 mg