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Lemon poppy seed muffins are a delightful treat that has captured the hearts and taste buds of many. With their bright, citrusy flavor and inviting aroma, these muffins are more than just a breakfast option; they are a versatile snack that can elevate any gathering. Whether served at a brunch with friends, packed into lunch boxes for a midday pick-me-up, or offered at afternoon tea, mini muffins bring a light and refreshing touch to any occasion.

Lemon Poppy Seed Mini Muffins

Indulge in the delightful flavors of zesty lemon poppy seed mini muffins! These light and fluffy treats combine fresh lemon juice, fragrant zest, and crunchy poppy seeds for a refreshing taste experience. Perfect for brunch, lunchboxes, or an afternoon snack, these mini muffins are easy to make and full of flavor. Get ready to elevate your baking with this simple recipe that guarantees soft, moist muffins every time. Enjoy them on their own or dress them up with a dusting of powdered sugar!
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Ingredients
  

1 cup all-purpose flour

1/2 cup granulated sugar

1 tablespoon poppy seeds

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 large egg

1/2 cup plain Greek yogurt

1/4 cup vegetable oil

1 tablespoon lemon zest (about 1 lemon)

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

Optional: Powdered sugar for dusting

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a mini muffin tray with paper liners or lightly grease it.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt until well combined.

      Prepare Wet Ingredients: In another bowl, beat the egg and then add the Greek yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract. Mix until the mixture is smooth and creamy.

        Combine Mixtures: Pour the wet mixture into the dry ingredients and gently fold them together using a spatula. Mix until just combined; do not overmix – it's okay if there are a few small lumps.

          Fill Muffin Cups: Spoon the batter into the prepared mini muffin tray, filling each cup about 2/3 full.

            Bake: Bake in the preheated oven for 10-12 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean.

              Cool & Dust: Remove the muffins from the oven and allow them to cool in the tray for about 5 minutes. Transfer them to a wire rack to cool completely. If desired, dust with powdered sugar before serving.

                Serve & Enjoy: Enjoy your delightful lemon poppy seed mini muffins as a breakfast treat, snack, or dessert!

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 mini muffins