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Mini muffins have carved a niche in the world of baked goods, captivating both young and old alike with their delightful size and versatility. Whether served at breakfast, as an afternoon snack, or even as a delicious addition to brunch gatherings, these bite-sized treats offer an irresistible charm. Today, we are diving into a tantalizing recipe for Zesty Lemon Poppy Seed Mini Muffins. This delightful combination boasts a bright and refreshing flavor profile, characterized by the zesty tang of fresh lemons and the nutty crunch of poppy seeds.

Lemon Poppy Seed Mini Muffins

Discover the delight of baking with this easy Zesty Lemon Poppy Seed Mini Muffins recipe! Perfect for breakfast, snack time, or brunch, these mini muffins combine the refreshing taste of lemon with the nutty crunch of poppy seeds. Made with Greek yogurt for added moisture and health benefits, these treats are both delicious and guilt-free. Enjoy a burst of citrus flavor in every bite, and create wonderful memories in the kitchen while sharing these delightful muffins with family and friends.
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Ingredients
  

1 cup all-purpose flour

1/4 cup poppy seeds

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup granulated sugar

1/4 cup unsalted butter, softened

1 large egg

1/2 cup plain Greek yogurt

Zest of 1 large lemon

2 tablespoons freshly squeezed lemon juice

1 teaspoon vanilla extract

Optional: Lemon glaze (1 cup powdered sugar mixed with 2-3 tablespoons lemon juice)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a mini muffin tin with paper liners or spray with non-stick cooking spray.

    Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, poppy seeds, baking powder, baking soda, and salt. Set aside.

      Cream Butter and Sugar: In a separate large bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes.

        Add Egg and Flavorings: Beat in the egg, mixing until well combined. Then add in the Greek yogurt, lemon zest, lemon juice, and vanilla extract. Mix until everything is well blended.

          Combine Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.

            Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full to allow room for rising.

              Bake: Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

                  Glaze (Optional): If desired, once cooled, drizzle the lemon glaze over the muffins for an extra touch of sweetness and zing. To make the glaze, mix 1 cup of powdered sugar with 2-3 tablespoons of lemon juice until smooth.

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