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Lemon poppy seed mini-muffins.
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5 from 1 vote

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Brunch, Mother's Day
Cuisine: American
Servings: 24 Mini-Muffins
Calories: 93kcal
Author: Chula King

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

Notes

  1. May substitute light sour cream for a less rich taste, or plain Greek yogurt for a tangier taste.
  2. May use regular vegetable oil or avocado oil.
  3. 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.
  4. If the glaze is made ahead of time, cover it with a damp paper towel to prevent the glaze from hardening.
  5. 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.
  6. 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: 93kcal | Carbohydrates: 18g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.001g | Cholesterol: 18mg | Sodium: 44mg | Potassium: 52mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 0.4mg