Moist Small Batch Lemon Poppy Seed Muffins
These moist and tender small batch lemon poppy seed muffins are packed with fresh lemon zest and lemon juice. Recipe yields 6 muffins.
Servings: 6 muffins
Calories: 367kcal
Ingredients
For the Lemon Poppy Seed Muffins:
- 125 g granulated sugar
- ¼ cup lemon zest approx. 4 large lemons
- 56 g canola oil
- 1 large egg (≈ 50g)
- 60 g Greek yogurt (I used lemon flavor)
- 60 g sour cream
- 30 g milk
- 15 g lemon juice
- 156 g all-purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 8 g poppy seeds
For the Lemon Glaze:
- 90 g powdered sugar
- 15-22 g lemon juice
- poppy seeds for topping (optional)
Instructions
To Make the Lemon Poppy Seed Muffins:
- Preheat the oven to 425°F (220°C). Spray a 6-cup muffin pan with nonstick spray or line it with cupcake liners, then set it aside.
- Add the granulated sugar to a large bowl and, using your fingers, rub the lemon zest into the sugar until it’s well combined, fragrant, and the sugar has a yellow hue to it.
- Add the oil, egg, Greek yogurt, sour cream, milk, and lemon juice, and whisk until the sugar is dissolved and no lumps from the yogurt and sour cream remain, about 2 to 3 minutes. Set aside.
- In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Pour the wet ingredients into the dry ingredients, then fold everything together gently until just combined.
- Spoon the batter into the prepared muffin pan, filling each cup to the top; you’ll use 4½ tablespoons of batter per cup.
- Bake the muffins for 5 minutes. Keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C), and bake them for 15 to 17 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool for 10 minutes in the pan before removing them to a wire rack to cool completely.
To Make the Lemon Glaze:
- Add the powdered sugar and lemon juice to a small bowl and whisk until well combined and smooth. If the icing is too thin, add a little more powdered sugar; if it's too thick, add more lemon juice.
- Dip or drizzle on top of cooled muffins. Cover leftover muffins tightly, and store them at room temperature for 1 to 2 days.
Nutrition
Serving: 1 muffin | Calories: 367kcal | Carbohydrates: 59g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 38mg | Sodium: 165mg | Potassium: 196mg | Fiber: 1g | Sugar: 37g | Vitamin A: 118IU | Vitamin C: 7mg | Calcium: 104mg | Iron: 2mg
