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Lemon-flavored baked goods have an irresistible appeal that transcends seasons, bringing a bright and refreshing taste to any occasion. The vibrant zest of lemon paired with the crunch of poppy seeds creates a delightful combination that elevates the simple muffin to something truly special. If you're looking for a versatile snack that can be enjoyed at breakfast, as an afternoon treat, or even as a light dessert, mini muffins are the perfect solution. Their bite-sized nature makes them easy to share, and they are ideal for both casual gatherings and more formal affairs.

Lemon Poppy Seed Mini Muffins

Discover the joy of baking with these Zesty Lemon Poppy Seed Mini Muffins! These delightful treats combine the bright tang of lemon with the nutty crunch of poppy seeds, making them perfect for any occasion. Easy to prepare and packed with flavor, they’re ideal for breakfast, snacks, or even dessert. Enjoy them fresh from the oven or share them at your next gathering. Whip up a batch today for a burst of sunshine in every bite!
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Ingredients
  

1 cup all-purpose flour

1/2 cup granulated sugar

1 tablespoon poppy seeds

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 large egg

1/2 cup plain Greek yogurt

1/4 cup vegetable oil

1 tablespoon fresh lemon zest (from about 1 lemon)

2 tablespoons freshly squeezed lemon juice

1 teaspoon vanilla extract

Optional: Powdered sugar for dusting

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a mini muffin tray by either lining it with paper liners or lightly greasing each cup with a bit of oil or non-stick spray.

    Mix Dry Ingredients: In a large mixing bowl, use a whisk to combine the following dry ingredients: the flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt. Mix until all ingredients are evenly distributed and there are no clumps.

      Prepare Wet Ingredients: In a separate bowl, crack the egg and beat it well. Then add the Greek yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract. Whisk everything together until you achieve a smooth and creamy mixture without lumps.

        Combine Mixtures: Gently pour the wet mixture into the bowl containing the dry ingredients. Use a spatula to fold them together with care. Mix until just combined; it’s perfectly fine if there are a few small lumps remaining—do not overmix as this could lead to dense muffins.

          Fill Muffin Cups: Using a spoon or ice cream scoop, carefully fill each cup of the mini muffin tray with batter, leaving about 1/3 of the cup empty to allow room for the muffins to rise.

            Bake: Place the tray in the preheated oven and bake the muffins for 10-12 minutes. They are ready when they are lightly golden on top and a toothpick inserted into the center comes out clean.

              Cool & Dust: After baking, remove the tray from the oven and let the muffins cool in the tray for about 5 minutes. Then, gently transfer them to a wire rack to cool completely. For an extra touch of sweetness, if desired, dust the cooled muffins with powdered sugar before serving.

                Serve & Enjoy: These delightful lemon poppy seed mini muffins are perfect for breakfast, as a snack, or for dessert. Enjoy them fresh for the best taste!

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 mini muffins