Mini-batch Lemon Poppyseed Muffins

I’ve been on a no-bake recipe train lately, and you know what? It’s been fun! (Have you seen all these creations?) But sometimes, you just gotta BAKE. 👩‍🍳 And when I bake, I’m all about small batches. Because, let’s be honest, who needs a mountain of muffins staring at them from the countertop?

Did you catch a peek at my freezer in my stories yesterday? Let’s just say it’s… full. 😬 And don’t even get me started on the commercial-size freezer in my basement. It’s a land of leftovers and, of course, ice cream (because priorities). If you have the same “dessert ADHD” that I do, then these small-batch recipes are your new best friend.

So, let’s talk about these Mini-Batch Lemon Poppyseed Muffins. They are FLUFFY, zesty, and bursting with those tiny, delightful poppy seed explosions in every single bite. They’re the perfect little treat without the commitment of a full-size batch.

Want to take them to the next level? Throw in a heaping tablespoon of wild blueberries (straight from frozen!) for an extra burst of flavor.

Who’s ready to make these? 🍋

Why You’ll Love These Mini-Batch Muffins:

• Perfect Portion Control: No more temptation to eat a dozen muffins!
• Quick and Easy: They come together in a flash.
• Big Flavor, Small Batch: All the deliciousness of lemon poppyseed, without the leftovers.
• Customizable: Add blueberries, or your favorite mix-ins!

Are you ready to say goodbye to dessert overwhelm? These Mini-Batch Lemon Poppyseed Muffins are your answer! They are perfect for a quick breakfast, a light snack, or a little afternoon treat.

Go ahead, give them a try! I know you’ll love them.

Print Recipe

5 from 4 votes

Mini-batch Lemon Poppyseed Muffins

An easy mini-batch recipe for making two moist and flavorful lemon muffins 🍋

Prep Time5 minutes mins

Cook Time20 minutes mins

Course: Breakfast, Dessert, Snack

Keyword: easy recipes, gluten-free, lemon, lemon poppyseed, low sugar, muffins, plant-based, poppyseed, small-batch, vegan

Servings: 2 muffins

Calories: 116kcal

Equipment

• Standard muffin pan

Ingredients

• 2 tbsp applesauce (30 g) sub mashed banana
• 1 tbsp (nut) milk (15 g) I used unsweetened almond milk
• 1 tbsp sugar (12 g)
• 1 tsp oil (5 g) add one more tsp for richer texture
• 1 tsp lemon juice and zest adjust to taste
• 1/4 tsp vanilla extract
• 1/4 cup flour (30 g) gf all purpose if desired
• 1/2 tsp baking powder
• 1 tsp poppy seeds (3 g) omit or sub 1 tbsp blueberries, fresh or frozen

Instructions

• Preheat oven to 350F and grease 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 muffins!

Notes

• Pro-tip: If you want very domey muffins, bake the first 5 minutes at 425F.
• The muffins are sweet enough for breakfast and dessert. If you prefer a dessert muffin, increase sugar/sweetener or add the glaze below.
• For an easy glaze:
   
  1. Whisk together 1 tablespoon powdered sugar with a couple of drops of lemon juice until smooth.
  2. Drizzle over cooled muffins.
   

Nutrition

Serving: 1 muffin | Calories: 116kcal | Carbohydrates: 21g | Protein: 2g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 117mg | Potassium: 43mg | Fiber: 1g | Sugar: 8g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg