Lemon poppyseed muffins are having a moment, and for good reason! But let’s be real, who wants to bake a whole batch of muffins just to eat one?
Enter: the Single-Serving Lemon Poppyseed Muffin.
This recipe is a game-changer. It makes exactly one muffin, so you can enjoy that perfect lemon-poppyseed goodness without the guilt of leftovers staring at you from the counter.
And according to Gav (my ever-so-supportive husband), this is the best thing I’ve ever made. (He says that a lot, so I’ll take it with a grain of salt. 😉) But seriously, the fluff factor and that burst of lemon zest are on point.
Pro-tip: If you want a really domey muffin, bake for the first 5 minutes at 425°F, then reduce to 350°F for the remaining bake time.
This muffin is perfect for a quick breakfast, a mid-morning snack, or even a light dessert. And with a simple glaze of powdered sugar and lemon juice, it’s the perfect sweet treat.
Let me know if you give this recipe a try! I’d love to hear what you think.
Single-serving Lemon Poppyseed Muffin
Equipment
- Jumbo or regular muffin pan
Ingredients
- 2 tbsp applesauce (30 g) sub mashed banana
- 1 tbsp (nut) milk (15 g)
- 2 tsp sugar (8 g) sub granulated sweetener, adjust to taste
- 1 tsp oil (5 g) add one more tsp for even richer texture
- 1 tsp lemon juice also add some lemon zest if you can
- 1/4 tsp vanilla extract
- 1/4 cup flour (30 g) gf all purpose if desired
- 1/2 tsp baking powder
- 1 tsp poppyseeds (3 g) omit or sub 1 tbsp blueberries
Instructions
- Preheat oven to 350F and grease one jumbo or two regular sized muffin cavities or use liners.
- Mix applesauce, milk, sugar, oil, vanilla, lemon juice, zest.
- Whisk together flour, and baking powder, pinch of salt.
- Combine the two (don’t overmix, only fold). Your muffin batter should be pourable and spreadable. If it's thick like cookie dough, add a tsp water and mix again. If it's too wet and runny like pancake batter, add a tsp flour and mix.
- Fold in poppy seeds.
- Transfer to muffin pan and bake 20-25 minutes.
- Enjoy your fresh muffin!
Notes
- Pro-tip: If you want a really domey muffin, bake the first 5 minutes at 425F.
- The muffin is sweet enough for breakfast or snack. If you prefer a dessert muffin, increase sugar/sweetener or add the glaze below.
-
For an easy glaze:
- Whisk together 1 tablespoon powdered sugar with a couple of drops of lemon juice until smooth.
- Drizzle over cooled muffin.