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Lemon poppy seed muffins have long captivated the hearts and taste buds of muffin enthusiasts around the globe. Their refreshing citrus flavor, combined with the delightful crunch of poppy seeds, makes them a perfect choice for any occasion. Whether enjoyed as a breakfast staple, a mid-morning snack, or a sweet addition to your afternoon tea, these muffins are versatile and appealing. They embody a unique balance of tangy and sweet, creating a delightful explosion of flavor that leaves you wanting more.

Lemon Poppy Seed Mini Muffins

Discover the joy of baking with Zesty Lemon Poppy Seed Mini Muffins! These delightful treats combine the refreshing tang of lemon with the subtle crunch of poppy seeds, making them perfect for breakfast, snacks, or any gathering. Their mini size allows for easy indulgence, ensuring everyone can enjoy a taste without overdoing it. With a light, fluffy texture and bright flavor, these muffins are a must-try for any baking enthusiast. Enjoy them fresh and warm or present them beautifully for your next event.
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Ingredients
  

1 cup all-purpose flour

1/2 cup granulated sugar

1/4 cup poppy seeds

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, melted

2 large eggs

1/4 cup fresh lemon juice (about 1 large lemon)

1 tbsp lemon zest (from 1 large lemon)

1/2 cup buttermilk

Optional: Powdered sugar for dusting

Instructions
 

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

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

      Combine Wet Ingredients: In another bowl, whisk together the melted butter, eggs, lemon juice, lemon zest, and buttermilk until smooth.

        Combine Mixtures: Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula, just until combined. Be careful not to overmix; some small lumps are okay.

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

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

              Cool and Serve: Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Optional: dust with powdered sugar before serving.

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