Mini Lemon Poppy Seed Muffins

KatieMac 2

"These mini muffins are really simple and easy-the perfect amount of lemon and not too sweet--"


0 12 servings yields 24 mini muffins
Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 400 degrees F.
  2. Line 2 mini muffin tins (each with 12 (1 3/4-inch) wells) with paper liners
  3. In a large bowl, sift together cake flour, flour, baking powder, baking soda, salt, and poppy seeds.
  4. In a medium bowl, combine the egg and sugar and beat with an electric mixer on high speed until light and fluffy, about 2 minutes.
  5. Reduce the mixer speed to medium and beat in the yogurt, remaining 4 tablespoons of butter, lemon juice, zest and vanilla until well incorporated, about 30 seconds.
  6. Fold the wet ingredients into the dry just until moistened and being careful not to over-mix.
  7. Divide the batter among the prepared muffin tins, filling each halfway.
  8. Bake until the muffins are set and golden brown and a tester comes out clean, 14 to 16 minutes.
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