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"A plate of freshly baked lemon poppy seed mini muffins, perfect for Mother's Day brunch."

Lemon Poppyseed Muffins

Active Time: 15 minutes

Total Time: 20-25 minutes

 

20 Mini Muffins

Print recipe

Ingredients

  • 2 cups flour
  • 1 cup sugar
  • 2/3 cup poppy seeds
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup melted unsalted butter
  • 4 large egg whites
  • 1 cup fat-free milk
  • 6 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 2 teaspoons vanilla
  • 4 tablespoons powdered sugar

Instructions

  1. Preheat oven to 350°F.
  2. Place the Mini Muffin tray on the Perforated Baking Sheet.
  3. Place flour, sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl or the bowl of a Stand mixer and mix until combined.
  4. Add the butter, egg whites, lemon juice, lemon zest, and vanilla, mixing until well combined.
  5. Once combined, scoop the mixture evenly into muffin wells, filling them 3/4 of the way full.
  6. Place in the oven on the middle rack and bake for 20 minutes, or until golden brown on top.
  7. Sprinkle with powdered sugar if desired.

Bontip: Make these muffins gluten-free by swapping out the all-purpose flour for a 1 to 1 gluten-free flour.

Obsessed with lemon? We are too, try this simple Almond Lemon Cake: https://boncook.com/recipes/almond-lemon-cake/

We’ve always got eggs on our mind, do you?

https://www.thecritterdepot.com/blogs/news/farm-fresh-eggs-vs-store-bought-what-s-the-difference

 

Enjoy cooking from our bon COOK kitchen to yours!

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