Description
These Lemon Poppy Seed Bites are delightful, moist mini muffins bursting with zesty lemon flavor and a subtle crunch from poppy seeds. Perfect as a light snack or a sweet breakfast treat, topped with a tangy lemon glaze that adds a refreshing finish.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
- 2 tablespoons lemon zest
- 2 tablespoons poppy seeds
Lemon Glaze
- 1 cup (120g) powdered sugar
- 2-3 tablespoons lemon juice
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes. This step is crucial for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time ensuring each is fully incorporated, then stir in the vanilla extract to add depth of flavor.
- Combine Buttermilk Mixture: In a small bowl, gently whisk together the buttermilk, lemon zest, and poppy seeds to evenly combine the flavors.
- Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the creamed butter mixture, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Mix just until combined to avoid overworking the batter and keep muffins tender.
- Fill Muffin Liners: Spoon the batter into the muffin liners, filling each about ¾ full to allow room for rising without overflowing.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents sogginess and helps set their structure.
- Make and Drizzle Glaze: While the muffins cool, whisk together powdered sugar and lemon juice until smooth. Adjust the lemon juice quantity to achieve your desired glaze consistency. Once muffins are cooled, drizzle the lemon glaze over them to add a tangy finish.
Notes
- Do not overmix the batter to keep muffins light and tender.
- Be sure muffins are completely cool before glazing to prevent the glaze from melting off.
- You can substitute buttermilk with regular milk plus 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
- For a stronger lemon flavor, add an extra teaspoon of lemon zest.
- Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
