Lemon Poppy Seed Mini Muffins

[Photograph: Carrie Vasios]

Lemon Poppy Seed Mini Muffins

About This Recipe

Yield:makes about 3 dozen
Active time:20 minutes (not including bag assembly)
Total time:40 minutes
Special equipment:mini-muffin tin, mini muffin wrappers, cellophane bags, ribbon
This recipe appears in: Serious Entertaining: Edible Party Favors


  • 1 cup sugar
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 tablespoons lemon zest
  • 1/4 teaspoon salt
  • 2 eggs
  • 8 tablespoons unsalted butter, melted
  • 2 1/2 tablespoons lemon juice
  • 3/4 cup sour cream
  • 3 tablespoons poppy seeds


  1. 1

    Preheat oven to 400°F. Line mini muffin pan with liners.

  2. 2

    In a large bowl, whisk together flour, sugar, baking powder, baking soda, lemon zest, and salt.

  3. 3

    In a medium bowl, whisk together melted butter, eggs, vanilla, and sour cream until well combined. Add wet ingredients to flour mixture and stir with a spoon until just combined. Mix in poppy seeds until evenly distributed.

  4. 4

    Fill each muffin cup 3/4 of the way full. Bake until golden brown, about 16 minutes. Let muffins cool on wire rack.

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