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Lemon Poppy Seed Mini Muffins

 lemon poppy seed mini muffins | hello, sweetie!

lemon poppy seed mini muffins | hello, sweetie!

Every time I make these bight little gems, the kids devour them.  Their size and tangy sweetness make it impossible to walk by without popping one in your mouth.  They eat them for breakfast but have even opted to have them after dinner instead of popsicles!   The texture is light but not so much that it crumbles all over.  I cut in in half for my youngest son and it still holds its shape nicely.  I also like the color contrast of the poppy seeds, plus it makes the flavor easily identifiable among others.  Don't go overboard though, it could make for an unsightly brunch gathering! 

 lemon poppy seed mini muffins | hello, sweetie!

lemon poppy seed mini muffins | hello, sweetie!

Muffin Ingredients:  

  • 2 cups all purpose flour
  • 1 t baking powder
  • 1/2 t salt
  • 1/4 t baking soda
  • 1/2 c Greek yogurt (vanilla or plain)
  • 1/2 c buttermilk*
  • zest from 1 lemon
  • juice from 1/2 fresh lemon (2-3T)
  • 1 c granulated sugar
  • 1/2 c (1 stick) unsalted butter, softened
  • 2 eggs
  • 2 t poppy seeds

Lemon Glaze Ingredients: 

  • 1 cup confectioner's sugar
  • juice from 1/2 lemon

Directions: 

Preheat the oven to 350°F.  Whisk together the dry ingredients, set aside.  Combine the yogurt with buttermilk, lemon zest and juice.  Set aside.  In the bowl of a stand mixer, combine the butter and granulated sugar until light and fluffy. Add eggs, one at a time, scraping sides after last addition.  Incorporate on low speed the flour and milk mixtures, in alternating additions. Begin and end with the flour mixture, don’t over mix.  Stir in the poppy seeds by hand.  Use paper lined muffin tins, either mini or standard size can be used. Bake 21 minutes for mini sized, 27 minutes for regular sized. Let cool for at least 5 minutes in the pan, then transfer to wire rack set over a sheet of wax paper (to catch drips) while still warm and drizzle with or dip into icing.

For Icing:  Combine the lemon juice and sugar to make the icing. Add more sugar to reach desired consistency.  if they last longer than 24 hours, store in an airtight container.  Makes about 48 mini muffins.

*If you don't have buttermilk, you can substitute 1 cup whole milk mixed with 1/2 T white vinegar.  Let that sit (and curdle) for 5 minutes before adding to the other ingredients. 

 Each mini morsel contains approximately: 68 calories, 2.2 g fat, 46 mg sodium, 11.2 g carbs, .1 g fiber, 7 g sugars, 1.1 g protein.

 lemon poppy seed mini muffins | hello, sweetie!

lemon poppy seed mini muffins | hello, sweetie!

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