Mini Lemon Poppy Seed Muffins
Tender, zesty, and topped with a sweet lemon glaze—these bite-sized muffins are sunshine in mini form and a delightful addition to any spring gathering.
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.
Nutrition
Calories: 93kcalCarbohydrates: 18gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gTrans Fat: 0.001gCholesterol: 18mgSodium: 44mgPotassium: 52mgFiber: 0.3gSugar: 12gVitamin A: 65IUVitamin C: 1mgCalcium: 27mgIron: 0.4mg
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