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Mini Lemon Poppy Seed Muffins

Delightful mini muffins bursting with zesty lemon flavor and crunchy poppy seeds, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 24 pieces
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Forms the base structure of the muffins.
  • 1/2 cup granulated sugar Adds sweetness and helps in browning.
  • 2 tablespoons poppy seeds Provides a nutty flavor and unique crunch.
  • 2 teaspoons baking powder Acts as a leavening agent.
  • 1/2 teaspoon baking soda Works with the acid from lemon juice.
  • 1/4 teaspoon salt Balances sweetness.
Wet Ingredients
  • 1/4 cup unsalted butter Adds richness and moisture.
  • 1/2 cup sour cream Ensures a tender, moist texture.
  • 2 tablespoons lemon juice Provides a bright, zesty flavor.
  • 1 tablespoon lemon zest Infuses a strong citrus aroma.
  • 1 large egg Binds the ingredients.
  • 1 teaspoon vanilla extract Adds depth of flavor.
Optional Garnish
  • 1 tablespoon sanding sugar Provides a sweet, decorative touch.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and grease or line a 24-cup mini muffin pan.
  2. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt until well combined.
  3. In another bowl, whisk the melted butter, sour cream, lemon juice, lemon zest, egg, and vanilla until smooth and creamy.
  4. Add the wet mixture to the dry ingredients and stir gently until just combined, taking care not to overmix.
  5. Using a scoop or spoon, fill each muffin well with about 1 tablespoon of batter.
  6. If desired, sprinkle a little sanding sugar on top of each muffin before baking.
Baking
  1. Place the muffin pan in the oven and bake for 10–13 minutes, or until the tops spring back when touched and a toothpick comes out clean.
  2. Allow the muffins to cool briefly in the pan before gently removing them.

Notes

For best flavor, use fresh lemon juice and zest. Ensure butter is cooled slightly before adding it to the mixture. Store in an airtight container at room temperature for up to three days or freeze for up to three months.