These mini glazed lemon poppyseed muffins are a heavenly little bite of lemon-flavored bliss.
Anything lemon flavored I gravitate to. Especially lemon desserts. These little muffins are the perfect bite, and the lemon glaze takes them to the next level.
I like making mini muffins instead of regular sized ones because they just seem too large. I usually just want a few bites and two of these little guys are the perfect amount. Now if you do like normal sized muffins, I’m sure you could make these in a regular muffin tin, but you would need to adjust the baking time. I haven’t tried this though.
These would be the perfect addition to your lunch box or picnic basket. Send a few of these with your kids for breakfast before school. School mornings can get hectic, so these are great to have on hand for those busy mornings.
Ingredients
- Flour
- Poppy Seeds
- Baking Powder
- Salt
- Sugar
- Eggs
- Vegetable Oil
- Sour Cream
- Lemon Zest
- Lemon Juice
Instructions
- Preheat oven to 350 degrees.
- Grease mini muffin pan.
- In a medium sized mixing bowl, add the flour, baking powder, poppy seeds and salt. Whisk together.
- In another medium sized mixing bowl, add the sugar, eggs, sour cream, vegetable oil, lemon juice and lemon zest.
- Whisk together until well combined.
- Add the wet ingredients to the dry ingredients. Stir until just combined.
- Using a 1 1/2 Tbs cookie scoop, scoop the batter into the muffin tin. Bake for 12 minutes.
- Let muffins cool completely. While the muffins are cooling, make the glaze. Combine the lemon juice and powdered sugar. Mix until well combined.
- Drizzle the glaze over the muffins. Let rest for 5 minutes so the glaze can harden.
- Serve or store in an airtight container.
Mini Glazed Lemon Poppy Seed Muffins
These mini glazed lemon poppyseed muffins are a heavenly little bite of lemon-flavored bliss.
Ingredients
- 1 1/2 C Flour (spooned, leveled)
- 1 Tbs Poppy Seeds
- 1 1/2 Tsp Baking Powder
- 1/2 Tsp Salt
- 3/4 C Granulated Sugar
- 2 Eggs
- 1/2 C Sour Cream
- Zest of 1 Lemon
- 1/3 C Vegetable Oil
- Glaze:
- 4 Tbs Lemon Juice
- 1/2 C Powdered Sugar
Instructions
- Preheat oven to 350 degrees.
- Grease mini muffin pan.
- In a medium sized mixing bowl, add the flour, baking powder, poppy seeds and salt. Whisk together.
- In another medium sized mixing bowl, add the sugar, eggs, sour cream, vegetable oil, lemon juice and lemon zest.
- Whisk together until well combined.
- Add the wet ingredients to the dry ingredients. Stir until just combined.
- Using a 1 1/2 Tbs cookie scoop, scoop the batter into the muffin tin. Bake for 12 minutes.
- Let muffins cool completely. While the muffins are cooling, make the glaze. Combine the lemon juice and powdered sugar. Mix until well combined.
- Drizzle the glaze over the muffins. Let rest for 5 minutes so the glaze can harden.
- Serve or store in an airtight container.
Notes
You don't have to glaze them. They are good without it as well.
[…] Some recipes I recommend trying the lemon powder seasoning would be Lemon Butter Grilled Salmon, Lemon Pepper Chicken and Mini Glazed Lemon Poppyseed Muffins. […]