Description
These Lemon Poppy Seed Bites are delightful, moist mini muffins bursting with fresh lemon zest and crunchy poppy seeds. Perfectly tender and topped with a tangy lemon glaze, they make an easy and delicious treat for any occasion.
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
Flavorings & Add-ins
- 2 tablespoons lemon zest
- 2 tablespoons poppy seeds
Glaze
- 1 cup (120g) powdered sugar
- 2–3 tablespoons lemon juice
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together for 3-5 minutes until the mixture is light and fluffy. This step is crucial for a tender and airy texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract to enhance the flavor.
- Prepare Wet Mixture: In a small bowl, gently whisk together the buttermilk, lemon zest, and poppy seeds to evenly distribute these bright, flavorful ingredients.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Mix just until everything is combined to avoid overmixing, which can make the muffins tough.
- Fill Muffin Liners: Spoon the batter into the prepared muffin liners, filling each about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating the muffins are cooked through.
- Cool Muffins: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents sogginess and helps them set properly.
- Make Glaze: While the muffins are cooling, whisk together the powdered sugar and lemon juice until smooth. Adjust the amount of lemon juice to achieve the desired glaze consistency.
- Glaze Muffins: Once the muffins are completely cool, drizzle the lemon glaze over the tops, adding a sweet and tangy finish to these delightful bites.
Notes
- Do not overmix the batter to keep muffins light and tender.
- Ensure muffins are completely cooled before glazing to prevent the glaze from melting into the muffins.
- Use fresh lemon zest for the best, brightest lemon flavor.
- Paper liners make for easy cleanup and nicer presentation.
- These muffins freeze well; store in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
