Mini Lemon Poppy Seed Muffins (V, GF)
Bursting with bright lemon flavor and speckled with beautiful poppy seeds, you’ll love today’s mini lemon poppy seed muffins, made with optional lemon glaze.
A Miniature Start to a Bright & Sunny Morning with Lemon Poppy Seed Mini Muffins!
Alright, I’m not exactly sure what a “miniature start” entails on this bright & sunny morning, but I sure as heck can tell you it’s adorable AF. Think of the miniature muffin basket, the mini orange juice, the mini lemons! But I digress… 😉 Today’s lemon poppy seed mini muffins are so delicious, with soft ‘n moist texture, bright lemon flavor, and beautifully speckled with poppy seeds. The fact that they’re miniature is just a super cute bonus.
Side note: should we miniaturize these three muffin recipes next? –>
Should I Make Mini Lemon Poppy Seed Muffins or Regular Size Muffins?
Isn’t that the question of the day? Sometimes you feel like a nut (or mini muffin), sometimes ya don’t. To help you decide, here are a couple of questions:
- Are you looking for a small, bite-size treat, or one big one?
- Do you feel like scooping muffin batter many times, or fewer times?
- What kind of mood are you in? A cutesy one, or a straightforward one?
If your answers veered towards the first option in the question, rather than the latter, you’re in the mood for mini! Head on over to the kitchen with me, grab your baking laptop or iPad (wouldn’t it be cool if we all had one dedicated to baking??), and grab your mini muffin liners, because we’re gonna go mini!
If your answers veered towards the second option in the question, follow me to Door B aka this Vegan Lemon Poppy Seed Muffins recipe. It’s made for full-sized muffins and, not to worry, equally delicious. Let’s go!
To Glaze or Not to Glaze… that is the Question
You might be sitting there wondering, “Should I make the lemon glaze for these mini muffins?” or, “Is it worth the hassle to whip up a glaze?” To that, I answer… Yes!! Yes, yes, and so much yes! The lemon glaze is one of my very favorite parts of these mini lemon muffins. Without it, you’ll have a much subtler lemon flavor, and one that’s less sweet. You might be in the mood for that—but for those of you who are looking for a sweet lemon delight, make the lemon glaze! It’ll be so worth it.
>>Related: 3 Ingredient Frozen Yogurt Bites
More Muffin Recipes for Homemade Muffin Goodness!
Don’t be shy, you can admit it to me: you’re a Muffin Megafan! Guess what? So am I! Any time I have kitchen time, I think, “How can I make time for muffin time?” So here are a list of my most popular muffin recipes for your muffin fandom delight:
- Healthy Vegan Gluten Free Blueberry Muffins
- Gluten Free Banana Oat Muffins (Vegan)
- Dark Chocolate Muffins
- Gluten Free Chocolate Muffins
- Easy Vegan Gluten Free Pumpkin Muffins
- Lemon Blackberry Muffins
- Best Ever Healthy Chocolate Chip Muffins
- Chocolate Orange Muffins (Vegan)
- Healthy Banana Blueberry Muffins
- Strawberry Lemon Muffins Recipe (V, GF)
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Share the Muffin Love
One batch for me, one batch for the neighbors, another batch for me, one batch for my mom… oh you see where I’m going with this. If you make my recipe, be sure to share the muffin love! Take a pic and share it on Instagram, leave me a comment, or just share the recipe with a friend. I can’t wait to see! ‘Til our next sweet adventure…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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📸 Did you make this lemon poppy seed mini muffins recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸
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Mini Lemon Poppy Seed Muffins (V, GF)
- Total Time: 41 minutes
- Yield: 22-26 mini muffins 1x
Description
Bursting with bright lemon flavor and speckled with beautiful poppy seeds, you’ll love today’s mini lemon poppy seed muffins, made with optional lemon glaze.
Ingredients
Dry Ingredients
- 2 ¼ cups oat flour (or learn how to make gluten free oat flour)
- ½ cup finely ground, blanched almond flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ tablespoons poppy seeds
Wet Ingredients
- ½ cup + 2 tablespoons water
- ½ cup non-dairy milk
- 2 tablespoons lemon juice
- zest of 1 lemon (2 tablespoons)
- 3 tablespoons melted coconut oil
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- ½ teaspoon vanilla extract
Optional Glaze
- 3 tablespoons organic, unrefined confectioners’ sugar*
- 1 teaspoon lemon juice (start with less, make sure it’s white and thick, not too translucent)
Instructions
- Preheat the oven to 350°F. Lay a 24-cup mini muffin silicone pan onto a small cookie sheet. Set aside.
- In a large bowl, sift together all the dry ingredients except salt and poppy seeds: oat flour, almond flour, baking soda, and baking powder. Whisk in salt and poppy seeds.
- Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
- In a medium bowl, whisk together all wet ingredients: water, milk, lemon juice, lemon zest, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
- Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.
- Using a medium scoop, scoop and drop batter evenly into the prepared muffin pan—filling each cup all the way to the top. Bake for 16-20 minutes. Mine took 16 minutes. Insert a toothpick to check for doneness—once it comes out clean, it’s done.
- Place muffin pan + cookie sheet on a cooling rack to cool for 20 minutes. Then, gently lift silicone baking pan off of cookie sheet and place on cooling rack for 10 more mins. Pop out muffins and enjoy immediately, or cool completely for about 1 hour before storing.
- Optionally, in a small bowl, whisk together Optional Glaze ingredients until thickened: confectioners’ sugar and lemon juice. Drizzle muffins. Enjoy! Storing instructions below.
Notes
*You can also add more powdered sugar if you’d like a thicker glaze.
Storing Notes: Store in an airtight container for up to 1 week in the refrigerator, or in a cool, dark environment. Glaze when ready to eat, or day of.
To Freeze: Store in an airtight container, unglazed, in the freezer for 1-2 months. Allow to thaw for about 30 minutes at room temperature before enjoying. Or, heat in the microwave in 10-second increments until just warm.
- Prep Time: 25 minutes
- Cook Time: 16 minutes
- Category: Snack, Dessert
- Method: Bake
- Cuisine: American
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Wow, Demeter!
These look sooo good!! I’m gonna have to try these. I’ll let you know how it turns out and thanks for this! 😉❤️
That’s great AP! Can’t wait to hear what you think!
So cute and scrumptious! I love the lemon flavor
Yay! So glad to hear it!
I love everything poppy seed! It’s my favorite ingredient for dessert.
I’m so with you! It’s always such a treat. 🙂
You got me! I want this with my cup of coffee!
Great pairing choice!
I love these mini lemon poppy seed muffins! They are adorable and the flavors are fantastic!! A must try!
Haha I know, is there anything better than a cute and tasty treat? 😄
Oh my, these sound terrific! I would love these for breakfast! SO YUMMY!
They’re wonderful for breakfast! So happy you’re enjoying them.
I seriously loved these muffins! My kids enjoyed it too!
Awesome, so glad to hear it!