Mini Lemon Poppy Seed Muffins
Try this Mini Lemon Poppy Seed Muffins recipe, or contribute your own.
Try this Mini Lemon Poppy Seed Muffins recipe, or contribute your own.
- Carbohydrate 16.6830987673829 g
- Cholesterol 31.3547222044642 mg
- Fat 12.2662997861005 g
- Fiber 0.561763896055494 g
- Protein 2.29949784873901 g
- Saturated Fat 7.47837555149086 g
- Serving Size 1 1 Serving (55g)
- Sodium 267.077819595158 mg
- Sugar 16.1213348713274 g
- Trans Fat 0.88360344409002 g
- Calories 184 calories
Step-by-step
- Preheat oven to 375F. Lightly grease a 24 count mini muffin tin with non-stick cooking spray or line with paper liners. Set aside.
- In a large bowl, combine the lemon zest and sugar. Using a fork or your fingers, mash together until becomes fragrant and blended together.
- Whisk in flour, baking powder, baking soda, and salt. Set aside
- In a medium bowl, combine the yogurt, eggs, vanilla, lemon juice, and melted butter.
- Add wet ingredients to dry ingredients and stir just until combined.
- Gently fold in poppy seeds.
- Spoon mixture into muffin tins. Bake at 14-16 minutes or until lightly browned on top.
- Remove from oven and let cool for 10 minutes, then remove from muffin tin to a wire rack to cool completely.
- Enjoy!
Substituting bottled lemon juice for fresh citrus completely flattens the aroma, robbing the batter of the essential oils needed for a vibrant flavor profile. Bakers frequently ruin this treat by overmixing the batter once the wet and dry components meet. Gluten development happens rapidly in standard all-purpose flour, transforming tender crumb structures into tough, rubbery mini cakes. Incorporating the Greek yogurt provides necessary acidity, which reacts directly with the baking soda to create carbon dioxide gas pockets. These microscopic pockets expand during baking at 375 degrees Fahrenheit, yielding a light rise despite the heavy butter content. Combining the granulated sugar and citrus zest with your fingertips before mixing forces the essential oils out of the peel and into the crystals, maximizing fragrance distribution throughout the mass. Stir the wet mixture into the dry flour blend using a rubber spatula just until no white streaks remain, keeping strokes under fifteen total turns. Fold the poppy seeds in gently at the very end to prevent them from sinking to the bottom of the tin. Portion the batter evenly into a twenty-four count mini muffin pan treated with non-stick spray. Bake for fourteen to sixteen minutes until the edges pull slightly away from the metal and the tops spring back when pressed gently. Cool the portions inside the tin for exactly ten minutes to let the internal structure set before transferring them to a wire cooling rack. Storing these baked items in an airtight container at room temperature preserves moisture for up to three days.
