I love recipes that make my life a little…zesty. You know, that unexpected zing…
Okay, my life might be a little sad that I’m this excited over a muffin recipe, but I LOVE MUFFINS. Breakfast pastries in general, actually. My kingdom for a perfect chocolate croissant. If anyone has the perfect chocolate croissant recipe, please shoot me an email or leave a comment with the link!
But we’re not talking about chocolate croissants today. We’re talking about another favorite of mine – lemon poppy seed muffins. And this recipe is perfect for mini muffin tins, so you can just pop ’em in your mouth. Which is dangerous for my hips, but SO worth it. Plus, breakfast is the most important meal of the day, which means that calories from muffins are totally justified, right? Right.
You can make these in a regular muffin tin as well if you want bigger muffins, or even those giant muffin tins if you want to be able to say, “I only had one muffin today” and totally not be lying. Just adjust the bake time accordingly. Nothing is worse than biting into a mushy muffin.
This recipe is so easy that I’m not going to go through every step. But something really important to note: When I made these for the first time, I didn’t fill the muffin tins enough.
Make sure they’re at least 3/4 full, fuller than you’d typically make a cupcake. You want that yummy, fluffy muffin top, not the flat top to decorate.
Something else to consider: when I made the original recipe, they weren’t super lemon-y without the lemon glaze. Lemon tends to not be super pronounced when you bake it. We make a fair number of lemony recipes in this family, so we’re learned a few tricks. Instead of adding vanilla extract, add lemon extract instead. This will REALLY pump up the lemon flavor.
Don’t totally disregard adding actual lemon, though. I got one of these microplane graters for Christmas and LOVE it.
Totally recommended. You can pick one up here.
Here’s the printable recipe. Enjoy!
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