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Lemon Poppy Seed Mini Muffins

adapted from The Prudent Homemaker
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Breakfast/Brunch
Servings 48


  • 1/2 cup whole milk minus 1 Tablespoon milk, plus 1 Tablespoon white vinegar
  • 1 cup granulated sugar
  • 1/2 cup 8 Tablespoons unsalted butter, melted
  • 2 large eggs
  • 1/2 vanilla bean scraped
  • 1 teaspoon pure lemon extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon Himalayan pink salt
  • 2 Tablespoons poppy seeds


  • Preheat oven to 350 degrees Fahrenheit. Line 2 mini muffin pans with paper liners or spray with baking spray and set aside.
  • Measure out the milk, add the white vinegar, and let sit.
  • 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.
  • In a medium bowl, stir together the flour, baking powder, baking soda, and salt with a fork.
  • 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.
  • Portion out into prepared baking pans, filling no more than 2/3 full (these will rise quite a bit).
  • Bake for 13-15 minutes, or until a toothpick inserted in the center comes out clean.
  • 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.