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Small Batch Lemon Poppy Seed Muffins

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This small batch lemon poppy seed muffin recipe makes just 6 muffins that are extra moist and bursting with citrus flavor!

Ingredients

Scale

For the Muffin Batter:

  • 125 grams granulated sugar
  • 1 and 1/2 tablespoons fresh lemon zest
  • 125 grams all-purpose flour
  • 10 grams poppy seeds
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 170 grams sour cream or buttermilk, at room temperature
  • 65 grams vegetable or canola oil
  • 10 grams fresh lemon juice
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • Coarse sugar for topping, optional

For the Glaze:

  • 60 grams powdered sugar, sifted if lumpy
  • 10 grams fresh lemon juice, plus more as needed

Instructions

  1. Preheat oven to 425˚F (218˚C). Line a muffin pan with 6 paper liners, using alternating spaces in the tins so that no liners are directly next to each other. 
  2. Add the sugar and lemon zest to a medium bowl and rub together with your hands until the mixture is fragrant and combined. 
  3. Add the flour, baking powder, baking soda, and salt to the lemon sugar mixture. Whisk until combined.
  4. In a separate large bowl, whisk the sour cream, oil, lemon juice, egg, and vanilla. Add the dry ingredients to the wet ingredients and whisk just until a thick batter forms. Don't over mix- it's okay if the batter is a bit lumpy.
  5. Set aside the batter to rest for at least 10-15 minutes before baking for taller muffins.
  6. Scoop the batter into the tins, filling all the way to the top. Sprinkle with coarse sugar, if using.
  7. Bake at 425˚F (218˚C) for 5 minutes before lowering the oven temperature to 350˚F (177˚C) and baking for another 14-17 minutes. The muffins are done when a toothpick comes out clean or with a few moist crumbs.
  8. Allow muffins to cool in their pans for 5 minutes. Meanwhile, make the glaze. Whisk the powdered sugar and lemon juice until smooth. Add more lemon juice as needed to thin out the glaze. Drizzle over the muffins and serve warm.

Notes

  • Quickly bring ingredients to room temp: Microwave the sour cream for 5-10 seconds. Place egg in a bowl with warm water for 10 minutes.
  • You can substitute the sour cream with plain full-fat Greek yogurt if needed. 
  • If you want to add fruit to the batter, try my small batch lemon blueberry muffins instead. You can swap the blueberries in that recipe for other fruits.

Nutrition

Keywords: lemon poppy seed muffins, small batch lemon muffins, lemon drizzle muffins

Find it online: https://treatsbytalija.com/small-batch-lemon-poppy-seed-muffins/