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.
Mini-batch Lemon Poppyseed Muffins
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:
- Whisk together 1 tablespoon powdered sugar with a couple of drops of lemon juice until smooth.
- Drizzle over cooled muffins.
Lovely! I used coconut oil. I don’t need 12 muffins sitting around … two is perfect.
Hi Tanya, ikr, same! enjoy the muffins and move on to another tasty adventure 🙂 thank you so much for the feedback and review, keep me posted! <3