The flavor combination of lemons and poppy seeds is so bright and cheery; they beautifully complement the bright and sunny weather of springtime. One of my favorite ways to combine these flavors is in mini muffins, a delicious addition to any spring breakfast or brunch. They’re light and fluffy—and absolutely delectable with the lemon drizzle on top!
Lemon Poppy Seed Mini Muffins
Prep Time: 15 minutes
Cook Time: 12 minutes
Makes 24 mini muffins
2/3 cup granulated sugar
zest from 1 lemon
1/2 cup butter, melted and cooled
2 large eggs
3/4 cup plain Greek yogurt
1 tsp. pure vanilla extract
3 Tbsp. fresh lemon juice, divided
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
2 cups all-purpose flour
1 Tbsp. poppy seeds
1 cup powdered sugar
Preheat your oven to 375 degrees F. In a large bowl, beat together the sugar, lemon zest and butter with an electric mixer until well combined. Add the eggs, yogurt, vanilla and 2 Tbsp. of lemon juice, beating until combined. Add the baking powder, baking soda and salt, and mix to combine. Fold in the flour and poppy seeds, mixing until just combined. (Don’t overmix!) Spray a mini muffin pan with cooking spray, then divide the batter between the muffin cups. Bake for 12–14 minutes, until the tops are rounded and edges slightly golden. Let them cool before glazing. To make the glaze, combine the powdered sugar and remaining 1 Tbsp. of lemon juice. Drizzle the glaze over the muffins, and enjoy!
Contributed by Taylor Ellingson, a local cookbook author and food blogger at greensnchocolate.com. Find her @greensnchocolate on Instagram.
