Lemon Poppy Seed Mini Muffins

I’m a pretty casual kind of girl. I could live in my fleece bootcut pants and sweatshirts. In fact, I did when I was a stay-at-home mom. Ahhh…. those were the days. No dress code, no worries. No showers either. Ew.

Lemon Poppy Seed Mini Muffins

Sometimes you just want to be a little fancy. Put on a frilly frock, curl your hair, swipe on some gloss, and invoke the spirit of days long past. Tea time. I want to make this a reality, and I’m a little bit closer today.

Lemon Poppy Seed Mini Muffins

It could be a Hobbit-like wish for many meals a day, but I think we should make afternoon tea a part of daily life. Why let the Brits monopolize this tradition? Pull out the silver tea set and lay out an array of dainty little cakes. It’s time for a tea party!

Lemon Poppy Seed Mini Muffins

These mini muffins are touched with just a hint of lemon–no feeling like someone cleaned your mouth out with Pledge. They’re also just barely sweet, which makes them the perfect afternoon treat. A little something golden to nibble between sips. The only question left is one lump (of sugar) or two? I’ll put on the water.

Lemon Poppy Seed Mini Muffins

Lemon Poppy Seed Mini Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast/Brunch
Serves: 48
Ingredients
  • ½ cup whole milk, minus 1 Tablespoon milk, plus 1 Tablespoon white vinegar
  • 1 cup granulated sugar
  • ½ cup (8 Tablespoons) unsalted butter, melted
  • 2 large eggs
  • ½ vanilla bean, scraped
  • 1 teaspoon pure lemon extract
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon Himalayan pink salt
  • 2 Tablespoons poppy seeds
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Line 2 mini muffin pans with paper liners or spray with baking spray and set aside.
  2. Measure out the milk, add the white vinegar, and let sit.
  3. In a large mixing bowl, beat together the granulated sugar and butter. Add the eggs, vanilla bean scrapings, lemon juice, and lemon extract, beating until well incorporated.
  4. In a medium bowl, stir together the flour, baking powder, baking soda, and salt with a fork.
  5. Add the dry ingredients to the wet and pour the milk/vinegar over the top. Stir with a silicone spatula until just blended. Stir in the poppy seeds.
  6. Portion out into prepared baking pans, filling no more than ⅔ full (these will rise quite a bit).
  7. Bake for 13-15 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in pans for 15 minutes, then turn out onto a wire rack to cool completely
Notes
These can also be prepared in the NordicWare mini bundt/tea cake pan (makes 30 tea cakes). Be very careful not to overfill, however. You'll need either 2 of these pans or 1 tea cake pan and 1 mini muffin pan.

 

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