Glazed Lemon Poppy Seed Mini Muffins for Church Fellowship
Lemon Poppy Muffins
Bright, zesty, and bite-sized lemon poppy seed muffins with a sweet citrus glaze. Perfect for Sunday morning snacks.
There is something so special about the buzz of the fellowship hall before a Sunday service starts. These mini muffins are my favorite way to contribute to that warm atmosphere because they are bright, cheerful, and just the right size for a quick bite alongside a cup of hot coffee. The fresh lemon zest adds a refreshing pop of flavor that wakes up the palate without being too heavy for a morning snack.
The secret to achieving that perfect, tender bakery-style crumb is to avoid overmixing the batter and using a dollop of sour cream for added moisture. Once they come out of the oven, we finish them with a simple lemon juice glaze that seeps into the warm muffin, making every mouthful incredibly moist and citrusy. They are a guaranteed crowd-pleaser that will disappear from the snack table in minutes!
Nutrition (per serving)
Directions
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1
Preheat your oven to 375°F and generously grease a 24-cup mini muffin tin with non-stick spray or butter.
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2
In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
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3
In a separate medium bowl, combine the melted butter, egg, sour cream, milk, lemon zest, and 1 tablespoon of lemon juice. Whisk until smooth.
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4
Gently fold the wet ingredients into the dry ingredients using a spatula until just combined. Be careful not to overmix; a few lumps are fine.
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5
Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 of the way full.
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6
Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
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7
While the muffins are baking, whisk together the powdered sugar and the remaining tablespoon of lemon juice in a small bowl to create a thin glaze.
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8
Allow the muffins to cool for 5 minutes in the tin, then drizzle the glaze over the tops while they are still warm. Serve at room temperature.
Ingredients
- All-purpose flour:2 cups
- Granulated sugar:3/4 cup
- Poppy seeds:2 tbsp
- Baking powder:1 tsp
- Baking soda:1/2 tsp
- Salt:1/2 tsp
- Unsalted butter, melted:1/3 cup
- Large egg:1 piece
- Sour cream:1/2 cup
- Milk:1/2 cup
- Lemon zest:2 tbsp
- Lemon juice:1 tbsp
- Powdered sugar (for glaze):1/2 cup
- Lemon juice (for glaze):1 tbsp
Tips & Notes
- Use fresh lemons for both the zest and juice to get the most vibrant flavor possible.
- If you don't have sour cream, plain Greek yogurt works as a perfect 1:1 substitute.
- These can be made a day in advance and stored in an airtight container to save time on Sunday morning.
