Mini Lemon Poppy Seed Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 24
  • Zest and juice of two lemons
  • 1 cup white sugar
  • 2½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup plain, Greek yogurt
  • 2 eggs
  • ½ teaspoon vanilla extract
  • ¼ cup lemon juice
  • 4 tablespoons melted butter
  • 3 tablespoons poppy seeds
  1. Preheat oven to 375F. Lightly grease a 24 count mini muffin tin with non-stick cooking spray or line with paper liners. Set aside.
  2. In a large bowl, combine the lemon zest and sugar. Using a fork or your fingers, mash together until becomes fragrant and blended together.
  3. Whisk in flour, baking powder, baking soda, and salt. Set aside
  4. In a medium bowl, combine the yogurt, eggs, vanilla, lemon juice, and melted butter.
  5. Add wet ingredients to dry ingredients and stir just until combined.
  6. Gently fold in poppy seeds.
  7. Spoon mixture into muffin tins. Bake at 14-16 minutes or until lightly browned on top.
  8. Remove from oven and let cool for 10 minutes, then remove from muffin tin to a wire rack to cool completely.
  9. Enjoy!
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