This recipe is exactly the kind of baking I enjoy: straightforward, quick to prepare, and reliably delicious. There’s nothing overly fussy here — just bright lemon flavor, a pleasant crunch from poppy seeds, and a tender crumb that’s irresistible straight from the oven.
My son was a little disappointed when I told him these were meant as gifts and not his afternoon snack, so I promised to make another batch for the kids the next day. Mini muffins have that effect — they’re small enough to enjoy without guilt, and they disappear fast.
Print Recipe
Pint-Size Lemon-Poppy Seed Muffins
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup lowfat milk
- 1/2 cup lowfat plain yogurt
- 2 tablespoons fresh lemon juice
- 1 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 tablespoon packed, finely grated lemon peel
- 2 large eggs
- 1/4 cup poppy seeds
Directions:
- Preheat the oven to 350°F (175°C) and position a rack in the center. Prepare mini muffin pans by buttering and flouring them or lining with paper liners. In a medium bowl, whisk together the flour, baking powder, salt, and baking soda.
- In a small bowl, whisk the milk, yogurt, and lemon juice until combined. In a larger bowl, use an electric mixer to beat the sugar, butter, and lemon peel until blended. Add the eggs one at a time, beating well after each addition, until the mixture becomes light and fluffy; occasionally scrape down the sides of the bowl.
- In three additions, beat the dry ingredients into the butter mixture, alternating with the yogurt mixture in two additions. Mix only until just combined, then fold in the poppy seeds. Spoon the batter into the prepared muffin cups by generous tablespoonfuls.
- Bake until a tester inserted into the center comes out clean. Baking times can vary with oven and pan size; the recipe recommends 22–24 minutes, though some bakers find about 18 minutes gives a slightly softer texture. Allow the muffins to cool in the pans for 5 minutes, then transfer to a rack to finish cooling.
Recipe adapted from a popular food magazine.
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