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If you’re in search of a delightful treat that perfectly balances tangy zest with a hint of nuttiness, look no further than Zesty Lemon Poppy Seed Mini Muffins. These bite-sized wonders are not just a feast for the palate but also a visual treat, making them an irresistible addition to any gathering or a simple afternoon snack. The combination of fresh lemon juice and poppy seeds creates a symphony of flavors that brightens your day, whether enjoyed at breakfast, as a mid-afternoon snack, or served at a brunch gathering.

Lemon Poppy Seed Mini Muffins

Discover the joy of baking with these Zesty Lemon Poppy Seed Mini Muffins! Perfectly sized for portion control, these delightful treats blend tangy lemon with nutty poppy seeds for a refreshing flavor. Ideal for breakfast, snacks, or brunch gatherings, they offer a homemade touch that rivals store-bought options. Made with fresh ingredients, these muffins are not only delicious but also nutritious. Get ready to impress your friends and family with these easy-to-make bite-sized delights!
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Ingredients
  

1 cup all-purpose flour

1/2 cup granulated sugar

1 tablespoon poppy seeds

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 large egg

1/2 cup plain Greek yogurt

1/4 cup vegetable oil

1 tablespoon lemon zest (approximately the zest of 1 lemon)

2 tablespoons freshly squeezed lemon juice

1 teaspoon pure vanilla extract

Optional: Powdered sugar for a light dusting

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a mini muffin tray by lining it with paper liners or lightly greasing each cup with oil or cooking spray.

    Mix Dry Ingredients: In a spacious mixing bowl, combine the all-purpose flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt. Use a whisk to mix these ingredients together until they are evenly combined.

      Prepare Wet Ingredients: In a separate bowl, crack the large egg and beat it lightly. Add in the plain Greek yogurt, vegetable oil, fresh lemon zest, lemon juice, and vanilla extract. Whisk these wet ingredients together until the mixture becomes smooth and homogeneous.

        Combine Mixtures: Gradually pour the wet mixture into the bowl containing the dry ingredients. Using a spatula, gently fold the two mixtures together. Stir just until incorporated—be careful not to overmix; it’s perfectly fine if there are small lumps.

          Fill Muffin Cups: Using a spoon or a small ice cream scoop, portion the batter into the prepared mini muffin tray. Each cup should be filled about 2/3 full to allow room for rising during baking.

            Bake: Place the muffin tray in the preheated oven and bake for 10 to 12 minutes, or until the muffins are golden brown on top. A toothpick inserted into the center of a muffin should come out clean.

              Cool & Dust: Once baked, remove the muffins from the oven and let them cool in the tray for about 5 minutes. After this, gently transfer them to a wire rack to cool completely. If you like, lightly dust the tops with powdered sugar before serving for an extra touch of sweetness.

                Serve & Enjoy: These zesty lemon poppy seed mini muffins are perfect for any time of day! Enjoy them as a delightful breakfast treat, a refreshing snack, or as a charming dessert.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 mini muffins

                    - Presentation Tips: Arrange the muffins on a lovely serving platter and garnish with thin lemon slices or a sprinkle of additional poppy seeds for an eye-catching display!