Lemon Poppy Seed Mini Muffins

Bright, zesty, and perfectly poppable- these Lemon Poppy Seed Mini Muffins are the ultimate bite-sized treat! Full of fresh citrus flavor and the right hint of crunch from the poppy seeds, they're ideal for on-the-go snacking, brunch spreads, or tucking into lunchboxes.

We have a bit of an obsession with all things mini single-skillet meals mini egg dishes mini quick breads- you name it. We even own the baking equipment to prove it! The only problem? We usually end up reaching for their full-sized versions. So we're on a mission to change that, one mini treat at a time!

Mini muffins are- dare we say- way more fun to eat than their big bakery-style cousins. We mean, you can have three and still pretend you hardly had any. Shh… we won't tell!

These little cuties are full of bright lemon flavor. Our secret ingredient is a touch of ginger and cardamom to bring out the zestiness of the lemon. And if you've gotten this far and don't own a mini-muffin pan, no worries - we'll teach you how to make regular muffins or a breakfast loaf with the same batter.

Key ingredients and substitutions

These lemon mini muffins get their tang from a combination of fresh lemon juicelemon zestlemon paste (a more intense and thicker lemon extract), and a fragrant lemon sugar topping. To keep them moist, we leaned on our basic muffin recipe which uses buttermilk and a combination of white and brown sugar.

If you don't like poppy seeds, you can substitute them with sesame seeds (black or regular) chia seeds or chopped nuts. If using chia seeds, note that they absorb liquid like a sponge, so you would need to increase the amount of liquid (buttermilk) in the recipe.

Step-by-step instructions

Mini muffins are easy breezy. mix the wet ingredients and the dry ingredients, and you are well on your way to little bites of joy!

Step 1. In a large bowl, whisk together the dry ingredients (back right). In a separate bowl, whisk the eggs and the sugars, breaking up any clumps.

Step 2. Add the buttermilk, oil, extracts, lemon juice, and zest. Stir to combine.

Step 3. Add the wet ingredients to the dry ingredients and stir until no flour streaks remain. Fold in the poppy seeds.

Step 4. Divide evenly into a prepared 24-cup mini-muffin pan. Top with the lemon sugar (oopsy, our spoon got away from us there on the bottom right). Bake at 350°F for 10-15 minutes until lightly golden.

Full instructions are located in the recipe card below.

Expert tip

Mini muffins cook faster than their taller counterparts. Keep an eye on the cooking time so they don't dry out.

Swaps

With a few simple changes, you can make these little guys your own!

• Spices Change up the flavor by adding cinnamon or coriander.
• Swap out the citrus Orange or lime for the win!
• Herbs Try adding a pop of savory to the sweet. Thyme or basil workswell with lemon.
• Lavender This floral herb is a wonderful complement to lemon. You can add dried lavender buds to the sugar to infuse the batter with lavender flavor.

Storage and prep

Store the cooled muffins in an air-tight container lined with a paper towel. Place an additional paper towel over the top of the muffins to absorb any moisture. Leave at room temperature for up to 4 days.

Serving suggestions

Lemon poppyseed muffins are good on their own or as an appetizer to a heartier breakfast or brunch. Here are some great ideas to showcase your mini lemon muffins!

• Throw a lemon-themed brunch party and pair them with lemon mascarpone pancakeslemon popoverslavender lemonade or lemonade mimosas!
• Slather them with this savory-sweet strawberry basil butter.
• Top with this bright strawberry or blueberry jam.

Kitchen questions

What's a mini muffin pan, and where can we get one?

Mini muffin pans typically have 24 cups, each holding about 1 to 2 tablespoons of batter, while regular muffin pans usually feature 12 cups that hold about ¼ to ⅓ cup of batter each. You can find them online at major retailers such as Amazon or specialty kitchen stores like Williams Sonoma.

How do we line a mini muffin pan?

When lining the pans, mini muffin liners (also called candy or petit four liners) can be used to prevent sticking. We, however, forgo the liners and instead opt for generously greasing the muffin wells with baking spray or melted butter. Works every time!

We don't like poppy seeds. Can we leave them out?

Of course! You can omit the seeds without altering the recipe.

When life gives you lemons, head to the kitchen!

Ingredients

Makes 24 muffins

Muffin Batter

• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp Kosher or fine sea salt
• 1½ tsp ground ginger
• ¼ tsp ground cardamom
• 2 large eggs (room temperature)
• ½ cup white granulated sugar
• ½ cup dark brown sugar (loosely packed)
• ½ cup buttermilk (room temperature)
• ¼ cup freshly squeezed lemon juice (from about 1 large lemon)
• ½ cup vegetable oil (or other neutral oil such as canola)
• 1½ tsp lemon paste or extract
• ½ tsp vanilla bean paste or extract
• 1 tbsp lemon zest (from about 1 large lemon)
• 1 tbsp poppy seeds
• lemon turbinado sugar (see below) (for topping)

Lemon Turbinado Sugar

• 3 tbsp turbinado sugar (such as Sugar in the Raw)
• 3 tsp lemon zest (from about 1 medium lemon)

Equipment

• 24-cup mini muffin pan
• mini muffin liners or baking spray

Method

Lemon Turbinado Sugar

1. In a small bowl, combine the turbinado sugar and lemon zest. Use your fingers to rub them together until the zest is evenly coated and the sugar is fragrant. Set aside while you make the muffin batter.

For the Muffin Batter

1. Heat the oven to 350℉. Prepare a 24-cup mini muffin pan with liners or generously coat the wells with baking spray and set aside.

2. In a large bowl, whisk together the flour, baking soda, salt, ginger, and cardamom and set aside.

3. In a separate bowl, whisk the eggs with the granulated and brown sugar, making sure to break up any clumps from the brown sugar. Add the buttermilk, lemon juice, oil, vanilla and lemon extracts, and lemon zest. Whisk everything together until well combined.

4. Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until no streaks of flour remain. Add the poppy seeds and stir just until evenly mixed.

5. Use a spoon or small cookie scoop to divide the batter evenly among the muffin cups. Sprinkle the lemon turbinado sugar evenly over the tops. Bake at 350°F for 10 to 15 minutes, keeping a close eye near the end to prevent overbaking (the muffins are done when the tops are lightly golden, the centers spring back when gently pressed, and a toothpick inserted into the center comes out clean or with just a few moist crumbs).

6. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Kitchen notes

Pro tip You'll need 2 lemons for this recipe—1 large lemon for the muffin batter and 1 medium lemon for the lemon sugar topping. zest the large lemon before you juice it—it's much easier that way! If you're unsure about the size of your lemons, it's always a good idea to have an extra one on hand, in case.

To make regular muffins: Pour the batter into a standard 12-cup muffin pan lined with muffin liners or greased with baking spray. Top with the turbinado sugar. Bake at 350°F for 18-22 minutes. The muffins are done when golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

To make a quick bread or loaf: Prepare a 9 x 5-inch loaf pan by spraying it with baking spray. Pour the batter into the pan, and top with the turbinado sugar. Bake at 350°F for 50-60 minutes, checking at the 50-minute mark. The loaf is done when it is golden and a toothpick inserted into the center comes out clean.

Storage: Muffins can be stored in an air-tight container and left at room temperature for up to 4 days.