Apr 18 2013

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
Recipe type: Breakfast/Brunch
Serves: 48
  • 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
  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
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.


About the author

Carrie @ poet in the pantry

Carrie is a home baker and amateur photographer who dabbles in writing and poetry.


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  1. Jayne

    Those are so cute! I have to tell you, I have tea everyday at about 4 and these would be a tasty addition :)

    1. Carrie @ poet in the pantry

      See! The movement is on–let’s bring tea time to the US!

  2. Kate | Food Babbles

    Love the idea of a tea party and these little cakes would be simply perfect for the occasion. I love lemon poppy seed anything and surprisingly I’ve never made any from scratch. How is this possible? I think it’s time to rectify that. Lovely recipe!

    1. Carrie @ poet in the pantry

      I’m not sure I have ever eaten anything lemon poppy seed before this; it seemed like a huge oversight. The first time I made it, I did try using fresh lemon juice, but the flavor was way too subtle for my taste. This won’t knock you down in a citrus coma, but at least you can taste the lemon now.

  3. Brandie (@ Home Cooking Memories)

    Oh my gosh, when I saw the shape of your mini muffins I thought “is that using the Nordic Ware mini Bundt cake pan?” and sure it enough it was! I have one (love Nordic Ware stuff), but haven’t used it yet. I also love lemon poppy seed anything! These would be perfect for a tea party.

    1. Carrie @ poet in the pantry

      It’s a beautiful pan, isn’t it? I can say that making brownies in it, however, is not a great idea. ;)

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