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Welcome to the delightful world of mini muffins, where flavor meets convenience in the perfect bite-sized treat. Among the myriad of muffin recipes available, Zesty Lemon Poppy Seed Mini Muffins stand out as a refreshing option that brings a burst of citrus flavor and a delightful crunch. The combination of zesty lemon and the unique texture of poppy seeds creates a harmonious balance that appeals to both the palate and the senses. Whether you're looking for a quick breakfast on the go, a snack to accompany your afternoon tea, or a sweet treat to share with friends, these mini muffins fit the bill perfectly.

Lemon Poppy Seed Mini Muffins

Discover the joy of baking with Zesty Lemon Poppy Seed Mini Muffins! These delightful treats feature a vibrant burst of citrus flavor paired with the unique crunch of poppy seeds, making them perfect for breakfast, snacks, or sharing with friends. Quick and easy to make, this recipe is ideal for busy mornings or spontaneous gatherings. Experience the delightful aroma and taste as you whip up these mini muffins that are sure to brighten your day. Enjoy them fresh, with icing, or alongside whipped cream for a special touch.
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Ingredients
  

1 cup all-purpose flour

1/2 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon poppy seeds

1/2 cup unsalted butter, melted and slightly cooled

2 large eggs

1 teaspoon vanilla extract

1/4 cup fresh lemon juice (about 1 large lemon)

Zest of 1 lemon

1/4 cup buttermilk

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a mini muffin pan with paper liners.

    Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, and poppy seeds until well combined.

      Mix Wet Ingredients: In a separate large bowl, whisk together the melted butter, eggs, vanilla extract, lemon juice, and lemon zest until smooth.

        Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.

          Incorporate Buttermilk: Fold in the buttermilk until the batter is smooth. If the batter seems too thick, you can add a little more buttermilk, one tablespoon at a time.

            Fill Muffin Tin: Use a small scoop or spoon to fill each mini muffin cup about two-thirds full with batter.

              Bake: Place the muffin pan in the preheated oven and bake for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                Cool Down: Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.

                  Enjoy: Serve your lemon poppy seed mini muffins warm or at room temperature as a delightful breakfast treat or snack!

                    Prep Time, Total Time, Servings: 15 minutes | 25 minutes | Makes approximately 24 mini muffins