If you’re looking for a bright and flavorful treat that’s just the right size for brunch trays, dessert boards, or springtime gifting, these Mini Lemon Poppy Seed Muffins are exactly what you need. They’re soft, moist, and bursting with lemon flavor—made even better with a simple glaze that sets into a delicate crust.
Perfect for Mother’s Day, bridal showers, or afternoon tea, these two-bite muffins are always a crowd-pleaser.
Watch How to Make These Delicious Mini-Muffins
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Ingredients for the Mini-Muffins
For the mini-muffins, I used the following ingredients:
I opted for full-fat sour cream for a slightly softer crumb and richer taste.
Light sour cream will also work in this recipe. However, the muffins will not be quite as rich, but will still be tender and moist.
If you would prefer a slightly tangy taste, you could use plain Greek yogurt.
Making the Lemon Poppy Seed Mini-Muffins
The lemon poppy seed mini muffins are super easy to make, requiring just a few simple steps.
- First, I added the lemon zest to the granulated sugar in a medium bowl. I rubbed the sugar and lemon zest together with my fingertips until the sugar was moist and fragrant. This really helps to infuse the lemon flavor into the sugar.
- Then, I added all of the remaining ingredients except for the flour (sour cream, vegetable oil, eggs, poppy seeds, lemon juice, vanilla extract, baking powder, baking soda, and salt) to the sugar.
- I beat the mixture on medium-high with my electric mixer until it was smooth and creamy. This took about a minute.
- I added the flour and beat it on low for about 30 seconds until everything was combined.
- I used a 1 ½-inch ice cream scoop to add the batter to my mini-muffin pan that I had sprayed with non-stick spray.
- I baked the mini-muffins in a preheated 350°F oven for 18 to 20 minutes, until the center sprung back when lightly pressed. Then, I removed them from the oven and let them sit in the mini-muffin pan for about five minutes before transferring them to a wire rack to cool completely.
Making the Lemon Glaze
The lemon glaze included confectioners' sugar, light corn syrup, fresh lemon juice, and vanilla extract. I know that some view corn syrup negatively. However, the Karo label clearly states 0 grams of high fructose corn syrup. Plus, it is the corn syrup that helps the glaze to set.
I added the confectioners' sugar, corn syrup, lemon juice, and vanilla extract to a medium-size bowl.
I beat the ingredients together until smooth. This took about 30 seconds.
Initially, I started with a tablespoon of lemon juice, but I thought the glaze was a bit too thick, so I added another teaspoon. This produced the perfect consistency!
Whether you're serving these for a spring brunch or boxing them up as edible gifts, the firm glaze makes them easy to transport and stack without sticking.
Finishing the Mini Lemon Poppy Seed Muffins
At this point, the mini-muffins had cooled to room temperature, and the glaze was ready. I took each mini-muffin and dipped the top in the lemon glaze. I allowed the excess glaze to drip off and returned the mini-muffins to a wire rack that I had set inside an aluminum foil-lined rimmed baking sheet. This allowed any excess glaze to drip off without producing a mess!
It took about 30 to 40 minutes for the glaze to set.
I ended up with 24 delicious Mini Lemon Poppy Seed muffins. The moist and tender muffins were slightly sweet with a hint of lemon flavor. What really makes these mini-muffins stand out is the hard-set lemon glaze I’ve trusted for years. It adds a sweet lemony crackle on top, contrasting beautifully with the soft interior.
These muffins are proof that big flavor can come in small packages. With their sunny citrus notes, soft texture, and crisp glaze, they’re guaranteed to brighten any occasion, from Mother’s Day brunch to springtime showers and afternoon tea.
Whether you're baking ahead or sharing with loved ones, these two-bite treats are sweet, simple, and impossible to resist. Yum!
Frequently Asked Questions
I highly recommend using fresh lemon juice in this recipe for the best flavor, especially when paired with the zest. Bottled lemon juice can have a slightly bitter aftertaste, and you still need the lemon zest!
Using a well-greased mini muffin pan is important. I prefer to use a baking spray with flour like Baker's Joy. I would avoid liners unless you're using parchment-style nonstick ones.
Yes! Stored in an airtight container, they’ll stay fresh at room temperature for up to 3 days. For longer storage, freeze unglazed for up to two months and glaze before serving.
Recipe Tips, Tricks, and Serving Suggestions
- Zest before juicing – It’s easier to zest a whole lemon than one that’s been squeezed!
- Once the flour has been added, mix until just combined to keep muffins soft and tender.
- To ensure consistent-sized mini-muffins, use an ice cream scoop to add the batter to the pan.
- For an elegant look serve on a tiered brunch tray with other bite-sized treats like mini quiche tartlets and lemon curd tarts.
- Add to a spring charcuterie board with fresh berries and shortbread cookies.
- Pair with tea or mimosas for a Mother’s Day garden brunch.
- Wrap in cellophane bags with ribbon for a thoughtful edible gift.
Other Bite-Sized Treats
Mini-muffins are the perfect bite-sized treat. Here are some more delicious recipes.
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Mini Lemon Poppy Seed Muffins
Equipment
- Mini-Muffin pan
- Electric Mixer
- 1 ½-inch ice cream scoop
Ingredients
Lemon Poppy Seed Mini-Muffins
- 1 ¼ cups (6.25 ounces) all-purpose flour
- ¾ cup (5.25 ounces) granulated sugar
- Zest of 2 large lemons
- ¾ cup (6 ounces) full-fat sour cream (See Tip 1)
- ⅓ cup (2.33 ounces) canola oil (See Tip 2)
- 2 large eggs
- 1 Tablespoon (0.3125 ounces) poppy seeds
- 2 Tablespoons (1 ounce) fresh lemon juice
- 1 ½ teaspoons (0.25 ounces) vanilla extract
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
Lemon Glaze
- 1 cup (4 ounces) confectioners' sugar
- 1 Tablespoon (0.6875 ounces) light corn syrup (See Tip 3)
- 1 Tablespoon plus 1 teaspoon (0.68 ounces) fresh lemon juice
- ½ teaspoon (0.09 ounces) vanilla extract optional
- Lemon zest for garnish (optional)
Instructions
Lemon Poppy Seed Mini-Muffins
- Preheat oven to 350°F. Spray a 24-cup mini-muffin tin with nonstick spray. Set aside.
- Add granulated sugar and lemon zest to a medium bowl; rub them together with fingertips until the sugar is moist and fragrant.
- Add sour cream, canola oil, eggs, poppy seeds, lemon juice, vanilla extract, baking powder, baking soda, and salt. Beat with an electric mixer until smooth, for about 30 seconds.
- Add flour; beat on low just until combined, about 30 seconds. Do not overmix.
- Add the batter to the mini-muffin cups, filling each about ¾ full with a 1 ½ inch ice cream scoop..
- Bake in a preheated 350°F oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Lemon Glaze
- Add confectioners' sugar, corn syrup, lemon juice, and vanilla extract to a medium bowl. Beat with an electric mixer until smooth, about 30 seconds. If necessary add more lemon juice or confectioners' sugar to reach the desired consistency. (See Tip 4)
- Dip tops of mini-muffins in the glaze, allowing excess glaze to drip off. (See Tip 5)
- If desired, garnish with additional lemon zest (optional)
- Yield: 24 Lemon Poppy Seed Mini-Muffins (See Tip 6)
Video
Tips/Notes
- May substitute light sour cream for a less rich taste, or plain Greek yogurt for a tangier taste.
- May use regular vegetable oil or avocado oil.
- Light corn syrup helps the glaze to set. As noted on the bottle of Karo corn syrup, it contains 0 grams of high fructose corn syrup.
- If the glaze is made ahead of time, cover it with a damp paper towel to prevent the glaze from hardening.
- I like to place the dipped mini-muffins on a wire cooling rack set inside of an aluminum foil-lined rimmed baking sheet. This allows any excess glaze to drip on the aluminum foil which can then be discarded.
- The mini-muffins can be made up to 3 days in advance and stored, unglazed in an airtight container. They can be frozen (unglazed) for up to 2 months. Thaw at room temperature. Glaze before serving.
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