Citrus Poppy Seed Mini Muffins
Brighten your day with these delightful Citrus Poppy Seed Mini Muffins, a bite-sized treat bursting with zesty orange and lemon flavors! Perfectly moist with the tangy richness of buttermilk and a hint of vanilla, these mini muffins pack a citrus punch in every bite, complemented by the subtle crunch of poppy seeds. Ready in under 30 minutes, they’re an easy and versatile recipe for breakfast spreads, snack time, or brunch gatherings. A light dusting of powdered sugar adds the perfect finishing touch to these golden gems. Whether served warm from the oven or at room temperature, these muffins are sure to become your go-to for a quick, citrus-infused indulgence!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 tablespoons Poppy seeds
- 1 whole orange Zest of orange
- 1 whole lemon Zest of lemon
- 0.5 cups Unsalted butter, melted
- 0.75 cups Buttermilk
- 1 large Egg
- 2 tablespoons Freshly squeezed orange juice
- 2 tablespoons Freshly squeezed lemon juice
- 1 teaspoon Vanilla extract
- 0.25 cups Powdered sugar (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C) and prepare a mini muffin tin by lining it with mini muffin liners or greasing it lightly.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and poppy seeds until well combined.
Add the orange zest and lemon zest to the dry ingredients and gently incorporate to evenly distribute the citrus flavors.
In a medium bowl, whisk together the melted butter, buttermilk, egg, orange juice, lemon juice, and vanilla extract until smooth and well blended.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix gently with a spatula or wooden spoon until just combined. Do not overmix; the batter should be slightly lumpy.
Using a small cookie scoop or teaspoon, evenly divide the batter among the prepared mini muffin tin cups, filling each about 3/4 full.
Bake in the preheated oven for 10-12 minutes, or until the muffins are lightly golden on top and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
If desired, dust the cooled muffins with powdered sugar before serving for an elegant touch.
Serve and enjoy your fresh, citrusy poppy seed mini muffins!
Nutrition Facts
Calories |
108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 80 mg | 3% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 8.2 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 24 mg | 2% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 33 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
