Mini Lemon-Poppy Seed Muffins

When I was growing up, I absolutely loved poppy-seed muffins. As time went on, we fell apart from one another. Luckily, the muffins and I recently had a reunion, and are once again buddy-buddy.

This recipe had everything I wanted in a lemon-poppy seed muffin. And they are even mini! (How could you possibly not like something so cute?) This recipe yielded 24 mini muffins, and we have been enjoying them for breakfast and mid-morning snacks for a week now. It's almost time for another batch!

Mini Lemon-Poppy Seed Muffins

yields 24 mini muffins

2 cups all-purpose flour

1 tsp. baking powder
1/4 tsp. baking soda

1/2 tsp. kosher salt
1/2 cup low fat milk
1/2 cup low fat plain yogurt
2 Tbsp. fresh lemon juice
1 Tbsp. lemon zest
1 cup sugar
1/2 cup unsalted butter, room temperature
2 large eggs

1/4 cup poppy seeds

Preheat oven to 350 degrees. Grease mini muffin pans or line with paper liners.

In a medium bowl, whisk flour, baking powder, salt and baking soda, and set aside. In a small bowl, whisk milk, yogurt and lemon juice in a small bowl to blend. Set aside.

Using a stand mixer fitted with the paddle attachment, beat butter on medium speed until light and fluffy. Beat in the sugar and lemon zest until blended. Add eggs one at a time, beating well after each addition, occasionally scraping down the sides of the bowl. Beat until light and fluffy. Beat in dry ingredients, alternating with the yogurt mixture, beginning and ending with the flour mixture. Mix until just blended. Fold in poppy seeds.

Spoon batter into prepared muffin cups by general tablespoonfuls. Bake muffins for 17-20 minutes, or until tested inserted comes out clean. Cool in pans for 5 minutes, then move to wire rack to cool completely.

Source: adapted from Bon Appetit, May 2009