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Mini Lemon Poppy Seed Muffins

Lemon poppyseed muffins
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Sam Merritt

Ingredients

  • 1/4 cup butter 1/2 stick, or 4 Tbsp
  • 2 Tbsp lemon zest
  • 1/4 cup canola oil
  • 1 cup granulated sugar
  • 1 egg + 1 egg white lightly beaten
  • 1/2 tsp vanilla extract
  • 3/4 cup heavy cream
  • 2 Tbsp lemon juice
  • 2 1/4 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 Tbsp poppy seedsĀ 

Glaze

  • 1 cup powdered sugar
  • 1 1/2 Tbsp lemon juice
  • 1 1/2 tsp water
  • 1/4 tsp vanilla extract

Instructions

  • Preheat oven to 350F and line 2 mini muffin trays with paper liners.
  • In a large, microwave-safe bowl, cut butter into 4 pieces and microwave at 15 second increments (stirring between) until butter is completely melted.
  • Stir in lemon zest and set the mixture aside to cool for 5 minutes.
  • Meanwhile, measure out the heavy cream and stir in the lemon juice. Allow this mixture to sit for at least 5 minutes as well.
  • In medium-sized bowl, whisk together flour, baking powder, and salt.
  • Return to your butter mixture and stir in canola oil, sugar, egg, egg white, and vanilla extract. Stir well.
  • Add heavy cream/lemon juice mixture and stir well again.
  • Gradually add the flour mixture to your wet mixture, begin to fold it into the wet mixture, add poppyseeds, and then continue to fold the mixtures together, taking care not to overmix.
  • Scoop batter into prepared muffin tins, filling 3/2-3/4 of the way full.
  • Bake on 350F for 15 minutes*

Notes

*If making regular-sized muffins, bake for 22 minutes