mini muffins, poppy seed, mini dessert, healthy choice

How cute are these muffins? My last post about mini desserts inspired me to bake something new! These muffins may look tiny, but they are bursting with so much taste. There’s nothing like using fresh lemons to bring out real flavor when baking and cooking. Since I only filled the tins halfway, my batch made 48 muffins. I would suggest to fill it at least 3/4 full and if the batch doesn’t fill all the muffin tin cups, fill the empty ones with water in order to prevent them from smoking in the oven.

Confused About Which Muffin Tins to Use?

No need to be! You can read about mini muffin tins in my post A Must Have for Your Kitchen!

What About the Liners?

Check out my post I Want to Share This Incredible Find With You! to see what kind of paper liners I used. They come in mini sizes as well as large – a true baking find!

As always, I’d love to hear from you!
Please feel free to share your idea and tips below!

Mini Lemon Poppy Seed Muffins

Yield: 3 1/2-4 dozen


  • 1 1/2 cups of white all purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 3 tbs. poppy seeds
  • 1 large egg
  • 1/2 cup sugar
  • 3/4 cup non or low fat vanilla yogurt (I used Greek)
  • 4 tbs. unsalted butter, melted
  • 1/4 cup lemon juice, freshly squeezed from the zested lemons
  • Finely grated zest from two medium lemons
  • 1 tsp. vanilla extract

Place a rack on the middle shelf of the oven, then preheat to 400°F. Line the mini muffin tins with paper liners and set aside.

Mix together the flour, baking powder, baking soda, salt and poppy seeds in a large bowl.

In a smaller bowl, use a hand held mixer on high speed to mix the egg and sugar together until light and fluffy, about 2 minutes. Add the yogurt, melted butter, lemon juice, zest and vanilla extract and beat on medium speed until all combined, about 1 minute. Using a large spoon, gently fold the wet ingredients into the dry until just moistened – be careful not to over mix.

Fill the muffin tins 3/4 full and bake on the middle shelf for 12 to 14 minutes (depending on your oven), until golden and the cake tester comes out clean.

Freezes well.

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