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Glazed Mini Lemon Poppy Seed Muffins

April 22, 2010 Print This Post Print This Post

Can you believe next weekend is May already?? Seriously, how did that happen?! The beginning of May means that Mother’s Day is just around the corner so I’ve been testing out a few brunch recipes since we’re staying in this year with my mom. Still haven’t quite figured out what I want to serve/make yet but I’m getting there with the menu. Do you have a favorite brunch food??

I’ve never made lemon poppy anything until these. I honestly can’t even recall ever having eaten anything that was lemon poppy seed. Boy have I been missing out! These are fabulous. Not too sweet. Lemony but not too lemony. These have quickly become one of our favorite muffins. Give ‘em a try!

Glazed Mini Lemon Poppy Seed Muffins
Yields: ~48 mini muffins

2 cups all purpose flour
1 tsp baking powder
1/2 tsp kosher salt
1/4 tsp baking soda
1/2 cup Greek yogurt
1/2 cup milk
2 Tbsp fresh lemon juice
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 Tbsp grated lemon zest
2 large eggs
2 tsp poppy seeds

6 Tbsp confectioners sugar
4 tsp lemon juice

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{ 11 comments… read them below or add one }

Jessica @ How Sweet April 22, 2010 at 8:57 am

Those are some of the most perfectly-shaped muffins I have ever seen!


Jan April 22, 2010 at 10:40 am

Those look delicious! I love lemon poppyseed goodies, can’t wait to try these!


Jade April 22, 2010 at 11:38 am

These look fabulous and a great brunch recipe.


Maria April 22, 2010 at 3:47 pm

I love mini muffins. Lemon poppyseed is my favorite too!


Cara April 22, 2010 at 6:11 pm

Yum! You can never go wrong with lemon and poppyseeds :)


Emily April 22, 2010 at 7:17 pm

These are lovely. I make a similar recipe as a loaf of quick bread and the glaze is made from orange juice, sugar, vanilla, and almond extract. The glaze really complements the gentle flavor of batter.


Carrie April 23, 2010 at 7:34 am

I love lemon poppyseed but don’t make it nearly enough. I am going to have to remember these and give them a try.


Valerie Schomer April 23, 2010 at 12:06 pm

I just made this recipie this afternoon. Made it with all purpose Gluten Free flour. Turned out wonderfully. oh and its even better with powdered sugar on top after the glaze is almost dry :)


Nikki (Pennies on a Platter) April 23, 2010 at 8:26 pm

I also wondered how May suddenly crept up! These look so fantastic that I was trying to reach through my monitor and take one!


Ann May 21, 2010 at 10:39 pm

I made your muffins for breakfast and they were wonderful. Thank you.



Jordan March 19, 2013 at 10:13 am

Yum! These are awesome! I made one batch with this recipe and for the second batch, I substituted orange zest and orange juice for the lemon. Great recipe!


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